Cardinal cuts

Last Updated on August 12, 2024

Original recipe for Austrian dessert with two types of dough and filling. The original recipe is known as “Kardinalschnitten”.

Ingredients:

For sponge cake dough: 60 g of coarse flour 60 g granulated sugar 1 sachet of vanilla sugar 7 pcs egg yolks 3 pcs of egg to the tip of a knife baking powder For white batter: 200 g of crystal sugar 1 tbsp of sugar 1 bag vanilla sugar 7 pieces egg whites For filling: 2 packages of whipped cream 1 jar of apricot or strawberry jam

Procedure:

1. First prepare the sponge cake batter; beat the whole eggs and egg yolks with the sugar for about 15 minutes preferably using a hand mixer, lightly stir in the flour and baking powder
2. In another bowl, whip the egg whites and sugar to stiff snow, add a tablespoon of vinegar towards the end
3. Place baking paper on a taller baking tray, about 40 × 30 cm, and spray 5 stripes of the beaten snow lengthways, leaving a gap of about 2,5-
3 cm between the stripes
4. Spray another layer of snow on the sprayed stripes (depending on the size of the eggs, you can make 3 layers)
5. Pour the sponge cake batter into the gaps between the snow stripes, thus making another 5 stripes
6. Bake the prepared dessert in a moderately heated oven at 150 °C for about 20-25 minutes
7. Let it cool on the baking sheet, then carefully cut the dough in half lengthwise and cut the paper
8. Turn one piece on a floured baking sheet or paper and spread with diluted jam, layer the whipped cream on top and spread the jam again
9. Separate the second part from the paper and carefully place it on the part smeared with whipped cream and marmalade (do not turn this part over)
10.