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
- 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.
- Pre-heat the oven to 160 °C/ 325 °F.
- 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.
- 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.
- To make the creme, beat double cream with vanilla pulp and cream stiffener and add the icing sugar.
- 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.
- 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.
JUST ONE MORE THING
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.
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.
Everything at Piccantino revolves around exceptional flavour! With the extraordinarily large selection of products, you can enjoy cooking superb dishes of all kinds.
At Piccantino you can find more than 8,000 different products from the finest herbs and spices, delicious oils, tasty beverages and condiments of all sorts, as well as the tools you need to cook and serve your dishes!
Customers in Germany and Austria have the opportunity to order fresh Austrian foods like meat, sausages or vegetables directly ordered from local farms. The produce is then carefully packed in a cooler for shipping.
Piccantino works closely with local producers to ensure the best regional quality but does not limit themselves solely to Austrian partnerships. Ever expanding, Piccantino’s range is filled with products from partners across the globe, so you can enjoy international flavours and indulge in exotic cuisines, all from the comfort of your home.
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