Kardinalschnitten

Alternating strips of firm, crispy white meringue and soft yellow sponge cake. The creamy, slightly bitter coffee filling provides the perfect balance.

• Prep time: 45 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 464
• Protein: 10 g
• Carbs: 57 g
• Fat: 22 g

Ingredients

• 4 piece Egg ( separated )
• 133.3 g White sugar
• 46.7 g Wheat flour ( sifted )
• 13.3 g Corn starch
• 266.7 ml Cream ( very cold )
• 1.3 tbsp Ground coffee ( strong infusion )
• 0.7 pinch Gray sea salt
• 33.3 g Icing sugar

Instructions

1. Meringue preparation

   Whisk 5 egg whites with a pinch of sea salt. When they start to foam, stiffen them with 150g of white sugar and part of the icing sugar until firm and glossy peaks form.

2. Biscuit batter

   Whisk 2 whole eggs and 3 yolks with the remaining white sugar until the mixture whitens and triples in volume. Fold in the sifted wheat flour and cornstarch with a spatula, without deflating the mass.

3. Piping

   On a tray, pipe three spaced strips of meringue. Fill the gaps with the biscuit batter. Everything must be even for uniform baking.

4. Baking

   Bake at 160°C. The meringue should be dry to the touch and the biscuit should spring back slightly under finger pressure. Let cool completely on a rack.

5. Coffee cream and assembly

   Whip the cold cream with the infused coffee (or extract) and the remaining icing sugar. Spread on one half of the biscuit, then cover with the second half. Dust generously with icing sugar before serving.

Chef's tips

• Use room temperature eggs for the meringue, they whip up better.
• The cream must be at least 30% fat for a perfect hold.

Storage

Best eaten quickly. Stores for 24 hours in the fridge, but the meringue will lose its crunch.