Recipe: Sarah Bernard Norwegian Style


Making Norwegian patisserie and konfekt as they call it here can take ages (just imagine how much time it takes to make blødkake, with all the layers and the cream, and the marsipanlokk). Anyway, this time I’ve tried matprat’s Sarah Bernard’s recipe and made a few modifications while also writing it in English.

This recipe will make between 22 and 30 pieces depending on how big you make each peace.

– 400 g Kransekakemasse. If you don’t know what that is (I had no idea), it is the sweet almond dough Norwegians use to make their famous “kransekake”, those sweet almond-circles they build on each other to make towers. It is sold in big green rolls in all supermarkets around Christmas time. It seems harder to find at other times of the year.
You will also need a tool to make round shapes in the almond dough
– 300 ml of cream that is fat enough to be whipped (kremfløte in Norwegian)
– 150 g of baking chocolate (type dark Freia)

– 150 g of dark chocolate
– 15 g of coconut fat. This was also a mystery for me. You can find it under the name “Delfia” in the cold area of supermarkets, next to the regular butter)

(this is what they will look like if done by a Professional. See at the end of the recipe to see my own picture. Less clean but still very yummy🙂

1. Pre-heat the oven at 200°C

2. Heat the cream in a pot at medium-low heat. Once it is warm, add the chocolate put into pieces. Mix with a plastic spatule until the chocolate is totally melted into the warm (but not boiling) cream. Put in a cold place for an hour: outside in the winter, or in the freezer.

3. Lay the kransekakemasse on a table where you have sprinkled a bit of flour. Put flour on your baking roll as well and lay the dough until it is equally the same height everywhere, around 0,8 cm. Make round-shaped marks into it (some make very small sarah Bernard that can be eaten in one mouth-full, this time I made bigger ones). Depending on how big the circles are there will be more pieces: between 22 and 30 pieces for 400g kransekakemasse, as the circles are also the basis of each piece.

4. Put all the circles on baking paper on an oven tray and put in the oven for 5 to 6 minutes. The dough needs to be still soft (the original recipe says it needs to have just a crust). Put them in a place to cool down.

5. Make sure your cream-chocolate mix is cold. Whisp the mix until it is a nice chocolate cream, it needs to be quite hard. Use a little knife to shape little hats of chocolate cream on the almond-dough base. Once you’ve put little hats on all of them, put them on a tray and make the topping.

6. Melt the chocolate and the coconut fat in a pot at very low heat. Do not stir the chocolate until the coconut fat is totally melted. The topping is supposed to be fluid yet not totally liquid. Put this topping in a small bowl so that it makes it easier for you to dip each piece into it. Dip the “hat” part of each piece into the topping. Once all are ready put them in the freezer, or if your freezer is too small put them outside (during the winter of course).
Keep them cool (in the fridge) after the chocolate coating has been hardened by the “freezing” time outside”. And enjoy this delicious Norwegian specialty.


sarah bernard

6 thoughts on “Recipe: Sarah Bernard Norwegian Style

  1. Oh no, – you have to try once more, but with a different cream. Use butter (real butter), mix it with powdered sugar, egg yolks and some spooons full of cognac. You have to put the cakes in the freezer over night, before you cover in chocolate. Don’t use coconut fat, – it destroyes the taste.

    This reminded me: I have some left overs from Christmas🙂.


  2. You can make the kransekakemasse if you are not in Norway where it is sold. The nice homemade stuff is made from 50% ground almonds and 50% powdered sugar and you stick it toghether with egg white (500g almonds and 500g powdered sugar needs 3-4 egg whites). If you buy it make sure you buy a variety with a lot of real almonds in it!

    And there is a typing mistake – it’s called “Konfekt” …sorry…but if you are foreign you won’t be able to find what you are looking for if the word is spelt wrong.


  3. Hi, I have a good recipee for Sarah Bernhard, send me an e-mail and I will send it to you… britschj at gmail dot com


  4. It is not a lot of work to make bløtkake. Actually, much easier and less work than for the brownie you’ve made here…….even my daughter can do it. And it is sooo koselig when she does that😀

    4-5 eggs
    150 g sugar
    whisk until white…stiv eggedosis

    1 ts baking powder (bakepulver)
    150 g flour

    fold it in

    the dough is done!

    Line the bottom of a 22 or 24 cm form with baking paper.
    Bake the cake at appx 180 c for appx 35 min. test it with a baking needle. It shouldn’t stick to the pin.

    Do not stamp near the oven while cake is cooking. Do not open the oven while cake is cooking. After you take it our, let it rest on a bakerist for 5-10 minutes with a towel over, then use a sharp knife to loosen the sides of the cake from the form. Take off the form and leave the cake to cool down under the cup towel.
    now you have a sukkerbrød, and you can do anything you like to make it look good. For instance: divide it in two or three, and put some yummy stuff between the layers. Cover up the cake in cream and indulge. Really, not much work.

    BUT you could also enjoy the sukkerbrød as it is – the way my áhkku did. It’s actualle dairy free – fpr those of us who doesn’t eat dairy products.


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