Sarah Bernardt cake

 

 

SARAH BERNARDT

                                                                     

                                                                        

Hair rings

Ingredients:

• Egg white (weigh) 130g

• Crystal sugar 520g (4 times the amount of egg white)

• Water, enough to cover 3/4 of the sugar

• 3-4 spoons of ground walnuts/hazelnuts/almonds

Preparation:

 After measuring the egg whites, prepare them with the same amount of granulated sugar in the bowl of the food processor.

Boil 3/4 of the sugar with a little water, just enough water to cover the sugar. Start boiling the sugar syrup over medium heat. When it reaches 105ᵒC, we start the whisk on maximum speed.

When the sugar syrup has reached 120ᵒC, take it off the heat, set the machine to a low setting and add the syrup.

Then blend again at maximum speed until the foam cools down.

Add the ground walnuts and mix with a spatula.

Fill into foam bags and press 3-4 cm diameter circles on parchment paper. Dry for one hour at 110ᵒC with air mixing.

Filling

Ingredients:

• 4 egg yolks

• 200 g of powdered sugar

• 50 g of cocoa

• 250 g of butter

Preparation:

Blend the egg yolks with the powdered sugar and add the cocoa. Once well mixed, start heating over steam. When it is well melted, take it off and let it cool. When it has cooled, put it in the blender and gradually add the room temperature butter.

Compilation:

Cream is placed between two sponge rings, and the sides are rolled in ground walnuts.

We put melted chocolate on top.