Kardinalschnitten (Cardinal Slices)

The Cardinal Slices are a popular dessert of the Viennese cuisine and taste divine – in the truest sense of the word. In fact, the name of the Viennese delicacy results from its visual appearance. The sponge mixture in combination with beaten egg whites corresponds perfectly to the colors of the Catholic Church – yellow and white. Don’t hesitate to taste a piece of this heavenly pleasure!

Serves: 8

Ingredients:

For the first mixture:

350 g (0,7 lb) egg white
240 g (2 cups) icing sugar
1 tsp vanilla sugar
pinch of salt
icing sugar for dusting

For the second mixture:

3 eggs
4 egg yolks
80 g (2/3 cup) icing sugar
lemon rind (grated)
75 g (2/3 cup) flour (fine)

For the third mixture:

400 ml (0,6 pt) cream
2 sheets gelatin
40 g (!/3 cup) icing sugar
2 tbsps instant coffee
2 cl advocat
pinch of salt
300 g (0,7 lb) fresh raspberries
3 cl (0,05 pt) raspberry brandy
1 handful shaved almonds (roasted)

Preparation:

For the first mixture, beat the egg whites, icing sugar, vanilla sugar and salt until the mixture is thick and stiff.
For the second mixture, beat the eggs with the yolks, icing sugar and lemon rind until fluffy. Fold in the flour. Cut out two strips of baking paper (14 x 35 cm), and place on a baking tray. Fill a frosting bag with a large, round nozzle and fill it with the mixture. On each piece of baking paper squeeze out 3 lines about 2 cm apart. Do the same with the egg white mixture, squeezing these lines between the first mixture. Sprinkle generously with icing sugar.
Place in a preheated oven and bake at 180 °C with the door slightly open (the mass should dry). Allow to cool, then turn upside down on a platter and remove the baking paper.
For the third mixture, marinate the raspberries in brandy. Whip the cream with the instant coffee until stiff. Soak and drain the gelatin. Heat up the advocat and stir in the gelatin until it dissolves. Stir into the cream along with the icing sugar and salt. Allow to thicken in a cool place.
Fill half of the mixture into a pastry bag and squeeze onto the first base. Place the marinated raspberries on top, and squeeze on the rest of the mixture. Place the second base on top of the cream, and sprinkle with almonds and icing sugar. Cut into slices with a sharp knife.

Enjoy with: Sweet wine