Sarah Bernhardt í ofnskúffu

Sörur from the baking tray

This weekend was my husband's birthday and we celebrated with family and friends.

I baked a lot for the coffee table, including trying out a new recipe for "Sörur from the baking tray" - and I'm thrilled.

This sweet with almond base, butter cream and chocolate is actually the invention of a Danish confectioner who developed it in 1911 on the occasion of Sarah Bernhardt (1844 - 1923)'s visit to Copenhaben. In Danish the sweet particles are called "Sarah Bernhardt Kager", in Sweden they are called "biskvier" and in Iceland it has become very popular as "Sara", in the plural then "Sörur", especially - but not only - at Christmas time .

Normally Sörur is prepared as small, round, high-domed cakes and it is relatively time-consuming. Alternatively, I'm really excited about this tray version: the taste is just right - and baked in a tray and cut into cubes, it's also much easier to prepare, takes up a lot more space to store and is also great to eat in small portions!

Sörur -
in a classic shape vs. cubes from baking tray

Ingredients for the base

400 g ground almonds

400 g sugar

4 tsp baking powder

6 egg whites

Ingredients for the cream

250 g soft butter

200 g powdered sugar

6 egg yolks

1 Tbsp cappuccino powder

2 tsp baking cocoa

1 pinch of ground vanilla

Ingredients for the glaze

200 g cooking chocolate

2 Tbsp butter

Preparation

Separate the eggs, set the yolks aside and beat the egg whites until stiff. Mix the sugar with the egg white in portions.

Mix the ground almonds with the baking powder.

Then mix the mixture with the stiff egg whites.

Line a baking tray (approx. 14 x 17.5 inch resp. 35 x 45 cm) with baking paper, spread the dough evenly and bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 20 minutes.

Then let the baked base cool down thoroughly for around 1 hour.

For the cream, mix the soft butter and powdered sugar thoroughly. Add more cocoa and cappuccino powder as well as ground vanilla and stir.

Then stir in the egg yolks.

Then spread the cream on the completely cooled almond base and let it solidify in the freezer.

For the glaze, melt the chocolate and butter together over low heat.

Spread the glaze thinly over the cold cream.

Chill the cake again (freezer) and cut into cubes.

The pieces store well in the freezer and are taken out of the freezer shortly before serving.

Bon appetit!

[Translated from here]