Sarah Bernard cakes (Sabanare)

Ingredients for Sarah Bernard cakes (Sabanare)

Instructions for Sarah Bernard cakes (Sabanare)

To prepare the Sarah Bernard cakes (Sabanare) recipe, please follow these instructions:

Powdered sugar and egg whites whipped very stiff, (must be able to turn the Bowl upside down), then add the almonds.

Now is the time to prepare small blobs on a baking sheet (m/teaspoon) and they should bake v/150 degrees C in for they are light brown. (I can try to take a cake of the plate, and if the bottom is stuck to the garden a little more). Once they are baked to the cooled by. They may not recognize. place in the freezer (or outside if it is freezing cold weather). After approx. 30 minutes or longer in the freezer comes in cream on.

Cream: Butter should be soft, it must not only be melted, it all must be mixed together. So come in good thick layer on top of each cake. After the cakes must immediately in the freezer for about 30 minutes. Then, each cake brushed (or soaked) with melted chocolate.

Tips:
The cakes should be stored in the freezer. But they needed not to thaw before they need to be eaten! They will never completely frozen if you could say it like that.

If you have to make a larger portion, so one can only touch/whip double recipe at a time, otherwise the egg whites at the bottom of the dish never stiff enough.

There are 3 things that will determine whether these cakes succeed: 1. stiff egg whites
2. that they are baked good enough
3. they will be chilled well enough into between krem and coverage of the chocolate.