My mother always makes Sarah Bernard in a long pan for Christmas. It tastes lovely and it can be kept in chunks in the freezer, so it is very durable. Here is my mother's recipe:
Almond cake:
400 g almonds, coarsely ground
350 g sugar
3 teaspoons baking powder
6 egg whites
Whip the egg whites stiffly. Mix almonds, sugar and baking powder and gently stir it into the egg whites. Line a long pan (approx. 30 x 40 cm) with baking paper and spread the cake batter over it. Bake at 175 degrees, in the middle of the oven for 30 minutes. Place the tin on a wire rack and cool the cake completely in the tin before adding the cream.
Cream:
250 g butter, room temperature
200 g melis
6 egg yolks
2 teaspoons real vanilla sugar
Beat the butter and icing sugar white and fluffy in a food processor. Stir in the rest of the ingredients and spread over the cooled cake base. Put the cake in the cold for a couple of hours before putting on the cream.
Chocolate coating:
200 g dark cooking chocolate, e.g. Queen's chocolate, coarsely chopped
2 tablespoons butter
Melt the chocolate and butter in a bowl over a water bath. Cool the chocolate mixture slightly before spreading it over the cake. Put Sara Bernard cold for a few hours. Divide into suitable pieces of cake, but not too large, because Sarah Bernard is powerful.
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