Best Danish Dessert Cake Mignons Recipe Sarah Recipes
DANISH DESSERT CAKE
Easy and delicious cake to make, with a homemade whipped cream frosting and a strawberry glazed topping- so good! My friend Liz, shared this recipe with me after having this cake at her suprise birthday party this year. This was a recipe that I had to have. **Danish Dessert is found next to the Jell-O in baking section at the grocery store.
Provided by lisar
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare white cake mix according to package directions baked in 2 round cake pans.
- Prepare the box of Danish Dessert according to directions.
- While Danish dessert is cooling make frosting:.
- Beat whipping cream until fluffy and soft.
- Set aside.
- Then beat cream cheese and powdered sugar together until thoroughly combined.
- Fold whipped cream into the cream cheese mixture until throughly combined.
- Cut each cake round in half so you have four layers.
- Stack and frost layers.
- Stem and slice strawberries in half and make a border of the strawberries around the top of the cake.
- Chop remaining strawberries and add to cooled Danish Dessert and pour into the middle of the strawberry border on the cake.
- You can be creative and put a layer of Danish dessert in the middle layer of cake as a filling.
- This recipe cake can also be made in a jelly roll pan, then frost top and then spread Danish Dessert over the top.
Nutrition Facts : Calories 547.1, Fat 33.4, SaturatedFat 15.2, Cholesterol 128, Sodium 378.7, Carbohydrate 57.8, Fiber 1, Sugar 44.8, Protein 6
SARAH BERNHARDT CAKES (SARAH BERNHARDT-KAGER) (DANISH)
Sarah Bernhardt, the great French actress, captured Danish hearts to such an extent that they named these special chocolate mousse topped meringue cakes after her.
Provided by Olha7397
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cover a baking sheet with parchment paper or grease and flour it.
- Preheat oven to 350°F.
- In a large bowl, whisk the egg white until foamy; add the sugar, and beat until mixture holds soft peaks.
- Fold in the pulverized almonds, cornstarch, and almond extract.
- Spoon into 12 mounds evenly spaced on the prepared baking sheet, allowing plenty of space between them.
- Bake until top is dry and cakes are a creamy color, about 10 minutes.
- Remove from sheet and cool on rack.
- Melt 1/2 cup of the chocolate chips in a small bowl over hot water.
- Melt the butter in another pan.
- Whip the egg with the lemon rind, sugar, and vanilla until light and fluffy.
- Mix the COOLED chocolate and butter together and add the egg mixture.
- When this has thickened, spread it over the base of the cakes, allowing the mixture to set.
- Melt the remaining chocolate and pour over the firm chocolate layer.
- Decorate each cake with an almond.
- Makes 12 cakes.
- The Great Scandinavian Baking Book...-- Beatrice Ojakangas.
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