In Austria, Kardinalschnitte (“Cardinal slices” or sponge, meringue and jam slices) is regarded as a masterpiece of the confectioner’s art! Wonderfully light and fluffy with sweet meringue they ensure a real burst of elation and delight and will bring a smile to the faces of all those with a sweet tooth. With a heavenly taste in the truest sense of the word, this is a delicious treat which will soothe your soul and leave you feeling as though you’re on cloud nine!



For the meringue:

  • 7 egg whites 
  • 150 g granulated sugar

For the sponge biscuit:

  • 5 egg yolks
  • 2 eggs
  • 70 g granulated sugar
  • 1 vanilla pod (scrape the pulp out)
  • 1/2 lemon (untreated, grated peel)
  • 80 g flour
  • icing sugar (for sprinkling)

For the creme:

  • 500 g double cream
  • 1 vanilla pod (scrape the pulp out)
  • 1 pack of cream stiffener
  • 50 g icing sugar
  • redcurrant or cranberry jam

Directions for Kardinalschnitte

  1. Whisk egg white with granulated sugar to form a stiff mixture. Line a baking tray with baking paper and pipe 4×3 (The recipe results to slices.) stripes allowing enough space for a biscuit stripe in between. If you do not have room for the fourth stripe, use another baking tray.
  2. Pre-heat the oven to 160 °C/ 325 °F.
  3. To make the biscuit sponge, beat the egg yolks, eggs, granulated sugar, vanilla pulp and grated lemon peel until frothy. Then gradually fold in the flour.
  4. Spoon the mixture into a piping bag and then pipe a sponge stripe between each meringue stripe. Sprinkle a little icing sugar over this with a sieve and bake in a pre-heated oven for approx. 25 minutes.
  5. To make the creme, beat double cream with vanilla pulp and cream stiffener and add the icing sugar.
  6. Spread one meringue/biscuit stripe with redcurrant jam and then spread the cream mixture over this. Place the second stripe on top, placing carefully on the creme with the best side facing upwards.
  7. Repeat with both other stripes and then sprinkle the cardinal slice with sugar.


Even though this may then not be a classic Kardinalschnitte-recipe, this regal slice also goes        very well with a dash of coffee. Beat 500 ml double cream with coffee flavouring, vanilla    extract and 40 g icing sugar and use to fill the slices.


We Austrian love sweet food. Typical Austrian “sweet dreams” promise to “make your mouth water”. It is therefore hardly surprising that some of these sweet dishes you can’t resist. According to the motto “the eye eats with you” we recommend also our layered Esterházyschnitte or the Cremeschnitte.

Layer by layer a creamy and nutty enjoyment topped with sugar glaze: Esterházyschnitte!
The famous Austrian classic Esterházyschnitte is yellow buttercream layered between five biscuit/fatless sponge layers topped with white icing. Enjoy it!
Cremeschnitte – a delicious light and airy vanilla creme encased by two thin and delicately crispy layers of flaky pastry.
Cremeschnitte – a delicious light and airy vanilla creme encased by two thin and delicately crispy layers of flaky pastry. Austrians love this sweet dessert


This Austrian, flour-based dessert gets its name from its appearance – the biscuit sponge in combination with the meringue resembled the colours of the Catholic church – yellow and white. The cardinal slice was first made for the Catholics’ Day in 1933 – a festival-like gathering organised by the Catholic church.


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