This is a heavenly cake available in most cake shops in Denmark and is named after the famous French actress of the Comedie Francaise Theatre in Paris. Sarah Bernhardt was nicknamed “The Divine Sarah”. This traditional Danish cake consists of an almond macaroon topped with chocolate Ganaché and coated in dark chocolate.
Ingredients
Almonds macaroons
Ganaché
Dark chocolate
Hazelnuts
Method
Make round almond macaroons and Ganaché and allow cooling. Pipe or spread Ganaché on the backside of each macaroon. Allow cooling in the fridge before dipping in melted dark chocolate. Decorate with an almond or hazelnut and place in a papercup.
Note: The cake can also be decorated with sugar coated lavender flower or edible gold.
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