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Kardinalschnitten — Austrian meringue and sponge cake with coffee cream
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Source: https://recipheon.com/en/recipes/desserts/kardinalschnitten-austrian-meringue-and-sponge-cake-with-coffee-cream
About this recipe
Kardinalschnitten is an Austrian dessert with delicate white meringue stripes alternating with golden sponge and pale coffee cream between two layers. Both rectangular layers bake together on one home baking sheet. Each has three parallel meringue strips and two sponge strips that join during baking. The cut slices therefore show distinct white and golden sections rather than a uniform sponge center. The filling uses thoroughly chilled cream with 36% fat, powdered sugar and a little instant coffee. First dissolve the coffee in part of the same cream, then chill the entire mixture again before whipping. The baked layers must be completely cold so the delicate cream stays airy. The assembled cake rests in the refrigerator before a light dusting of powdered sugar. Cut the single long cake into eight slices, serving both end pieces without trimming the edges or adding other decorations.
Ingredients
The entire meringue mixture
120 g raw egg whites without shells or yolks, weighed, about 4 whites from medium eggs
90 g fine white sugar for the meringue
1 g fine salt
The entire sponge mixture
50 g raw whole egg without its shell, about 1 medium egg
36 g raw egg yolks without whites, weighed, about 2 yolks from medium eggs
30 g fine white sugar for the sponge
8 g sugar with real Bourbon vanilla
30 g dry wheat cake flour, type 450
All the coffee cream
300 g liquid sweet cream, 36% fat, pasteurized and weighed: 30 g to dissolve the coffee and 270 g cold cream, not sour cream
4 g dry 100% instant coffee, without additives
20 g pure powdered sugar without starch for the filling
Light dusting before serving
12 g pure powdered sugar without starch for a light dusting; residue in the sieve and outside the cake is not served
Steps
From the full 300 g cream, weigh 30 g into a small saucepan and warm gently, stirring, until distinctly warm but not boiling. Remove from the heat and dissolve all 4 g coffee in it. Pour into a bowl, add the remaining 270 g cold cream, stir and refrigerate. The whole mixture must be very cold again before whipping later; it chills while the cake layers bake and cool.
Preheat the oven to 170°C, conventional heat. Prepare a baking sheet with internal dimensions of at least 38 × 32 cm. Draw two 30 × 10 cm rectangles side by side on parchment, with a 5 cm gap, and turn the paper marked-side down. Do not grease and do not dust the paper. Weigh the raw whites, whole egg and yolks separately without shells; reserve unused egg parts for another dish.
In a clean bowl free of grease, start whipping all 120 g whites with 1 g salt. When foamy, gradually add all 90 g fine sugar. Whip for about 6–8 minutes until thick and glossy, holding a distinct peak. Transfer to a piping bag with an opening of about 2 cm; do not leave the prepared foam resting for a long time.
Pipe three parallel meringue strips in each rectangle, about 30 cm long and about 2 cm wide. Leave two empty channels, each about 2 cm wide, between them for the sponge. Close the ends of both layers with short lengths of the same foam. Divide the remaining meringue among the white strips already piped, without making an extra layer; move quickly to the sponge.
In a second bowl, beat the whole egg (50 g), yolks (36 g), sugar (30 g) and vanilla sugar (8 g) for about 5–7 minutes until pale and falling in a thick ribbon. Gently fold in all 30 g sifted cake flour. Transfer to a second piping bag and fill all four gaps between the white strips, dividing all the mixture evenly between the two layers. Scrape out the bowl and bag; put the baking sheet straight into the oven.
AI-generated Bake both layers together on the middle rack for about 30–35 minutes at 170°C with the door closed. Do not open the oven for the first 25 minutes. The sponge should be pale golden and springy; the meringue should have a set surface and a lightly creamy color. There must be no liquid egg mixture inside; the meringue should stay delicate, not dried out like hard meringue cookies.
Remove the baking sheet and leave the layers without moving them for about 10 minutes so their delicate structure can stabilize. Then slide them, still on the paper, onto a rack and continue cooling, for at least about 45 minutes in total, until completely cold. Do not trim the sides or ends. Meanwhile, the coffee cream continues chilling in the refrigerator.
Check that all the coffee cream is very cold, including at the bottom of the bowl. Add all 20 g powdered sugar for the filling and whip on medium speed until airy and thick, with distinct beater marks. Stop before it becomes grainy. If the cream is not yet thoroughly chilled, give it more time in the refrigerator rather than whipping it warm.
Carefully invert the first cold layer onto a flat tray, ridges facing down, and slowly peel off the paper, supporting the cake with a wide spatula. Its flat underside should now face up. Spread all the coffee cream over it in an even layer, almost to the edges. Scrape in the cream from the bowl and spatula as well; do not reserve a separate portion for decoration.
AI-generated Carefully peel the paper from the second layer, supporting the delicate cake. Place it on the cream with the raised white and golden strips facing up and the flat underside touching the filling. Align the layers without pressing down firmly. Refrigerate the entire assembled cake for at least 60 minutes; the cream should be cold and firm enough to hold the layers during slicing.
AI-generated Just before serving, lightly dust the top with powdered sugar, leaving residue in the sieve and outside the cake. Using a long serrated knife, cut crosswise into eight equal portions without crushing the delicate layers. Serve both end pieces as well. Best served on the day it is made; keep any remaining portions covered in the refrigerator for up to 24 hours.
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