← All recipes

🍰 Sarah Bernhardt Cake

477 kcal · 30 min · 4 servings

Ingredients

• 200 g soft marzipan base
• 5 eggs (size M)
• 175 g sugar
• 1 packet vanilla sugar
• 125 g flour
• 1 pinch baking powder
• 1 packet vanilla pudding powder (for cooking)
• 400 ml milk
• 4 tsp instant espresso powder
• 75 g sugar
• 1 packet vanilla sugar
• 200 g butter
• 100 g almond slivers
• 50 g dark chocolate coating

Instructions

1. 1. Break the marzipan into small pieces and stir it smooth with one egg.
2. 2. Beat the remaining eggs, sugar, and vanilla sugar with the beaters of a hand mixer until thick and foamy.
3. 3. Stir the marzipan-egg mixture into the egg mixture gradually.
4. 4. Mix the flour with the baking powder and sift the mixture over the batter.
5. 5. Stir everything quickly until the batter is smooth.
6. 6. Spread the batter smoothly onto a baking sheet lined with baking paper.
7. 7. Place a folded strip of aluminum foil in front of the batter on the tray.
8. 8. Preheat the oven and bake the cake at 180 degrees (Gas Level 2-3, Fan 160 degrees) for 15 to 20 minutes.
9. 9. Turn the baked sponge cake out onto a piece of baking paper dusted with sugar.
10. 10. Carefully peel off the baking paper that was baked with the cake.
11. 11. Cut the sponge cake into three strips, each measuring 28 by 12 centimeters.
12. 12. Allow the sponge cake strips to cool completely.
13. 13. Mix the pudding powder with 6 tablespoons of milk until smooth.
14. 14. Bring the remaining milk to a boil with the espresso powder, sugar, and vanilla sugar.
15. 15. Stir in the prepared pudding mixture and bring it to a boil once.
16. 16. Place the pudding in a bowl and cover it with plastic wrap.
17. 17. Allow the pudding to cool completely.
18. 18. Beat the butter until creamy.
19. 19. Stir the cooled pudding into the butter gradually.
20. 20. Spread the butter cream onto the sponge cake strips.
21. 21. Stack the strips on top of each other to form the cake body.
22. 22. Spread the remaining butter cream all around the cake.
23. 23. Place the cake in the refrigerator for 1 hour.
24. 24. Toast the almonds in a dry pan until golden brown.
25. 25. Place the toasted almonds on a piece of baking paper.
26. 26. Cut the chocolate into pieces and place them in a bowl.
27. 27. Melt the chocolate over a bowl of hot water (bain-marie).
28. 28. Sprinkle the almond sticks with the melted chocolate.
29. 29. Allow the chocolate on the almonds to set.
30. 30. Break the chocolate-covered almond sticks into small pieces.
31. 31. Garnish the cake with the chocolate almond pieces.

Nutrition per serving

• kcal: 477
• Protein: 10 g · Fett/Fat: 28 g · Carbs: 46 g