Small Sarah Bernhard cakes

Ingredients for Small Sarah Bernhard cakes

Instructions for Small Sarah Bernhard cakes

To prepare the Small Sarah Bernhard cakes recipe, please follow these instructions:

Doughnut bottoms: Sugar and egg white stir well together and stand for about 15 minutes until the sugar begins to dissolve. This work is being done slowly into the marcipanen a little at a time. (If necessary, add a little extra egg white, this depends on the shell size).

Doughnut mass sprayed out on bagepapirm with a star guzzle and bake with a extra plate under at 190 degrees C for about 5 minutes (only just until golden) and allow to cool.

Sarah Bernhard cream: whipping cream and Arabica (Arabicabønner is preferred, as this gives the best result for the Sarah Bernhard cream) cooked up and draws approximately 15 minutes (preferably longer).

Then heats the cream slightly up again, the beans are sifted from, and moccafløden poured gently over the chopped chocolate until it forms an emulsion, and the chocolate is melted.

Then cool the cream. Preferably the next day.

The cold Sarah Bernhard cream sprayed in small peaks on the cold doughnut bottom and reversed in grated good, dark chocolate.