You’ve probably tasted Sarah Bernhardt cookies, which are widely beloved across Scandinavia and abroad. And Johannes Steen, the same pastry chef in Copenhagen who created the Sarah Bernhardt cookie, also developed a wonderful cake: fragilité cake. Fragilité cake has layers of hazelnut meringue filled with a thick coffee cream. The meringue top is slightly crispy with a chewy bottom, and the coffee cream complements the hazelnuts perfectly. And because fragilité cake is intentionally imperfect, it’s quite easy to make. I think of fragilité cake as a more adult (because of its coffee flavor) and laidback (because of its cracked meringue…
