Danish Sarah Berhnardt Cakes (Kager) Recipe

Name: Danish Sarah Berhnardt Cakes (Kager)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg white; 1/2 cup sugar; 1 (2-1/2 oz.) pkg. blanched slivered almonds, pulverized in a blender; 1 tbsp. cornstarch; 1 tsp. almond extract; 1 cup (6 oz.) semisweet chocolate chips; 1/3 cup butter; 1 egg; 1 tsp. grated lemon rind; 1 tsp. sugar; 1 tsp. vanilla; 12 blanched almonds

Servings: persons

1 egg white
1/2 cup sugar
1 (2-1/2 oz.) pkg. blanched slivered almonds, pulverized in a blender
1 tbsp. cornstarch
1 tsp. almond extract
1 cup (6 oz.) semisweet chocolate chips
1/3 cup butter
1 egg
1 tsp. grated lemon rind
1 tsp. sugar
1 tsp. vanilla
12 blanched almonds

1
Cover a baking sheet with parchment paper or grease and flour it.
2
Preheat oven to 350F.
3
In a large bowl, whisk the egg white until foamy; add the sugar, and beat until mixture holds soft peaks.
4
Fold in the pulverized almonds, cornstarch, and almond extract.
5
Spoon into 12 mounds evenly spaced on the prepared baking sheet, allowing plenty of space between them.
6
Bake until top is dry and cakes are a creamy color, about 10 minutes.
7
Remove from sheet and cool on rack.
8
Melt 1/2 cup of the chocolate chips in a small bowl over hot water.
9
Melt the butter in another pan.
10
Whip the egg with the lemon rind, sugar, and vanilla until light and fluffy.
11
Mix the COOLED chocolate and butter together and add the egg mixture.
12
When this has thickened, spread it over the base of the cakes, allowing the mixture to set.
13
Melt the remaining chocolate and pour over the firm chocolate layer.
14
Decorate each cake with an almond.

2448

kcal

Calories

197

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 egg white, 1/2 cup sugar, 1 (2-1/2 oz.) pkg. blanched slivered almonds, pulverized in a blender, 1 tbsp. cornstarch, and more.

Yes, Danish Sarah Berhnardt Cakes (Kager) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Danish Sarah Berhnardt Cakes (Kager)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions