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Posts Tagged ‘hasselnød’

Sarah Bernhard Kager

Sarah Bernhardkager

Sarah Bernhardkager are famous danish cakes developed by pastry chef Johannes Steen in Copenhagen, Denmark back in 1911. The cakes are named after the famous french actress Sarah Bernhard who visited Copenhagen in connection with her book release and so the cakes were created in her honor. The Sarah Bernhard cake is a macaroon cookie topped with a rich genache, covered with melted chocolate and the original cake was decorated with a small candied violet flower. The cake is a decadent treat.

Making Sarah Bernhard Cakes

Making Sarah Bernhard Cakes

This recipe makes approximately 40 macaroon cookies. The extra cookies can easily be stored in a cookie tin with a tight fitting lid and used later. The process for making the cakes is long, but fairly easy. I would advice to break up the process into two days, either make the cookies on day one and then make the ganache and assemble cakes on day two or vice versa. I also simplified the chocolate coating by using Ghirardelli dark melting wafers which is so much easier than tempering chocolate and it taste eaqually wonderful. If you cannot find the Ghirardelli wafers in your local store it can be bought online.

Sarah Bernhard Cakes – makes 15 cakes

Ingredients:

For the Macaroons:

150 gram hazelnuts (5.3 ounces)

300 g sugar (10.6 oz)

approx 3 egg whites, at room temperature

For the Ganache:

4 deciliter heavy whipping creme (13.5 fl oz)

250 g dark chocolate, with about 66 % cocoa content (8.8 oz)

For chocolate coating:

300 g Ghirardelli dark melting wafers (10.6 oz)

Directions:

To make hazelnut macaroons: Preheat oven to 340 degrees F (170 degrees C). Line baking sheets with parchment paper and set aside. In a food processor combine hazelnuts and sugar and process until you have a fine crumble. Lightly beat egg whites with a fork to break up whites  a little. With the processor going on low speed, slowly add egg whites until you have a smooth, thick mixture. Drop spoonful’s of hazelnut mixture onto baking sheets, no more than 4-5 cm (1.6 to 2 inches) in diameter, beware that the mixture will spread out. Bake for 13-14 minutes or until they start taking on a golden color. Allow to cool slightly on baking sheet before moving cookies to a cooling rack. Once cooled down, store in a cookie tin until ready to use.

To make ganache: In a small saucepan, heat whipping creme until it just starts to simmer. Remove from heat and let sit covered for 10 minutes. Meanwhile, chop chocolate finely and place into a bowl. Pour whipping creme through a sieve and then back into saucepan, heat to simmer once again and remove from heat. While stirring chopped chocolate in the center, pour creme in a thin stream into chocolate and continue to stir until you have a smooth, shiny chocolate. Refrigerate for at least two hours or overnight.

Assembling cakes: Remove ganache from refrigerator and stir until smooth. Spoon a small amount of ganache onto a macaroon cookie and using a small icing spatula or a butter knife shape the ganache into a rounded cone shape. Set cookie aside and repeat with remaining macaroon cookies until ganache is used up. To cover cakes with melted chocolate, place melted chocolate into a microwave bowl and microwave chocolate in 10 seconds increments, stirring chocolate in-between each heat until chocolate is melted and smooth. Careful not to overheat, as chocolate will then burn and it become nu-usable. Over the bowl of melted chocolate, place a cake onto a fork and spoon melted chocolate over the Sarah Bernhard cake. Once covered, gently tap fork to allow excess to drip off. Place cake onto a piece of foil or parchment paper and allow chocolate to set. Repeat with remaining cakes. If melted chocolate starts to harden, place back into microwave for 10 seconds to soften back up. Once the chocolate has hardened on all cakes, store cookies in a container with a tight fitting lid in the refrigerator. Cakes can be served cold or at room temperature. Enjoy!

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Hasselnød Kage Med Nougat Creme

Hasselnød Kage Med Nougat Creme

I just hosted a Danish dinner party for my Danish friends and since it is close to Easter I wanted to make a dessert with a seasonal feel to it. I came across this layered cake and not only does it look like a pretty Easter cake but it has all the good things in it that is popular in Danish baking; hazelnuts, Nougat and Marzipan, what’s not to like? As for the special ingredients, I buy Nougat and Marzipan online (I use Odense Ren Rå Marcipan), and the hazelnuts I found in a specialty grocery store.

Process hazelnuts, make meringue and fold in ground hazelnuts, bake

Process hazelnuts, make meringue and fold in ground hazelnuts, bake

A little note about hazelnuts. Hazelnut is a sweet nut with a dark brown skin covering which is bitter and if left on, it may leave unpleasant little left-over pieces in your mouth. So when hazelnuts are used for baking, you may want to remove this skin covering, although it is not absolutely necessary.

Melt Nougat in hot cream, cool, mix whipped cream with Nougat to make frosting

Melt Nougat in hot cream, cool, mix whipped cream with Nougat to make frosting

This is not a difficult cake to make, maybe a little time consuming, and it is one of the best layered cakes I have ever made (with the exception of my all-time favorite Othello layered cake of course). I think you will really love this cake!

Hazelnut Cake With Nougat Cream  (serves 12-14)

Ingredients:

For the cake:

100 g hazelnuts, out of shell (3.5 oz)

175 g Odense Marzipan (6.2 oz)

100 g confectioner sugar (3.5 oz)

30 g all-purpose flour (1 oz)

6 egg whites, room temperature

125 g sugar (4.4 oz)

For the frosting:

6 deciliter heavy whipping cream, divided into 2 and 4 deciliters (20.3 liquid ounces, divided into 6.8 and 13.5)

300 g soft Nougat (10.5 oz)

1 teaspoon instant coffee powder

1 tablespoon boiling water

Decorations:

Cadbury mini chocolate eggs

Directions:

To removed skin on hazelnuts: preheat oven to 325 degrees F (160 degrees C). Place hazelnuts on a baking sheet and roast in oven for 10-15 minutes until skin begins to crack and is golden. Remove from oven and wrap nuts in a clean dishtowel, let sit wrapped for 10 min. Using the towel, rub the nuts vigorously until the skin comes off. Set nuts aside.

Cut out two pieces of parchment paper to fit two 9 inch (23 cm) spring-form pans. Place parchment paper in bottom of pans and spray with baking spray, set aside.

Preheat oven to 280 degrees F (140 degrees C).

Place hazelnuts, marzipan, confectioners sugar and flour in a food processor and process until ground finely.

Beat egg whites until soft peaks, add sugar and whip until you have a thick meringue.

Add ground hazelnuts to meringue and gently fold-in until you have a homogeneous batter. Divide the batter equally between the two pans and bake for 1 hour. Allow cakes to cool in pans.

Place 2 deciliter whipping cream into a small saucepan and heat to just a simmer. Cut Nougat into pieces and add to hot cream, melt while stirring. Heat 1 tablespoon water in the microwave until boiling (10-15 seconds), add instant coffee and stir to resolve. Add coffee to Nougat mixture. Place Nougat in refrigerator to cool completely.

When ready to assemble cake, whip remaining 4 deciliter whipping cream until beaters start leaving traces in cream. Add cooled Nougat mixture and mix to combine. Place first cake onto serving platter. Spread a layer of Nougat cream over cake. Place second cake on top and spread remaining cream on top and down the sides of cake to cover. Decorate with chocolate eggs if desired. Continue to cool in refrigerator for 2-3 hours before serving. Enjoy!

Removing skin off hazelnuts

Removing skin off hazelnuts

Source: Odense Marcipan

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