Kardinalschnitte

1. Separate 4 of the eggs, and beat the egg whites with granulated sugar and 1 small dash of lemon juice (or a pinch of citric acid) until stiff (firm). Fill the whipped egg whites with a pipe bag with a star nozzle and pipe 6 lines of even distance on a baking tray covered with parchment paper. Do not fill the pipe bag. Connect the lines at the short ends and make two bases.
2. Whisk together the egg yolks and the whole egg with the sugar, baking powder and orange sugar until smooth and fold in the sieved flour.
3. Pipe the sponge batter between the 6 lines of whipped egg whites. You have two fillings of sponge batter for every base.
4. Preheat the oven to 160°C and bake the bases for about 25 – 30 minutes. You can check the batter with a thin skewer if you are not sure if the bases are baked thoroughly. When no dough sticks to the skewer, the base is baked completely. Allow to cool by taking the bases off the baking trays. After cooling, remove the parchment paper. This is a bit difficult, because the baked egg white sometimes sticks on the paper. Turn the bases over, take a moist towel and wipe it over the paper. Now try again, it should work this time.
5. For the cream, mix the heavy cream with the instant coffee and beat until smooth. Whip it with cream stiffener. Spread preserves on one of the bases.
6. Spread the whipped cream over the preserves and top it with the second base. Dust with icing sugar. You can also use, for example, strawberries, raspberries or vanilla for the cream and omit the instant coffee.

Special characteristics

Kardinalschnitte cream slices are baked with 2 different egg batters (egg whites and sponge batter)

Granny’s baking tip

Kardinalschnitte cream slices work much better when you bake them using upper/lower heat, the whipped egg batter does not collapse as easily

Level of difficulty

Difficult

Oven settings/baking time and temperature

Bake with upper/lower heat at approx. 160°C for 25 – 30 minutes. Test the batter with a thin skewer

Tools you’ll need

Scale, big nozzle (star), dough scraper, hand mixer (+ mixing bowl) or kitchen machine, short angle palette knife, pipe bag, spatula, parchment paper, possibly a moist towel