Best Danish Dessert Cake Mignons Recipe Sarah Recipes

SARAH BERNHARDT CAKES (SARAH BERNHARDT-KAGER) (DANISH)

Steps:

• Cover a baking sheet with parchment paper or grease and flour it.
• Preheat oven to 350°F.
• In a large bowl, whisk the egg white until foamy; add the sugar, and beat until mixture holds soft peaks.
• Fold in the pulverized almonds, cornstarch, and almond extract.
• Spoon into 12 mounds evenly spaced on the prepared baking sheet, allowing plenty of space between them.
• Bake until top is dry and cakes are a creamy color, about 10 minutes.
• Remove from sheet and cool on rack.
• Melt 1/2 cup of the chocolate chips in a small bowl over hot water.
• Melt the butter in another pan.
• Whip the egg with the lemon rind, sugar, and vanilla until light and fluffy.
• Mix the COOLED chocolate and butter together and add the egg mixture.
• When this has thickened, spread it over the base of the cakes, allowing the mixture to set.
• Melt the remaining chocolate and pour over the firm chocolate layer.
• Decorate each cake with an almond.
• Makes 12 cakes.
• The Great Scandinavian Baking Book...-- Beatrice Ojakangas.

DANISH DESSERT CAKE MIGNON'S RECIPE / SARAH

Steps:

• Use a little more than half of the cake mix, add water, egg whites and oil. Bake as directed in a 9x13 inch pan. Let cake cool.
• Mix the powered sugar with the cream cheese together till smooth.
• Whip the whipping cream and fold into powered sugar and cream cheese mixture.
• Pour on cooled cake and put in fridge.
• Cook Danish Dessert according to package directions.
• When Danish Dessert has cooled add fruit and put on top of cream cheese mixture.