A Viennese pastry
The Kardinalschnitte is a pastry from Viennese cuisine. Biscuit combined with delicious coffee cream creates a true taste explosion.
Preparations
- Preheat the oven to 150 degrees.
Ingredients and supplies
- 2 piping bags
- baking tin
Biscuit
- 1 egg
- 2 egg yolks
- 40 grams granulated sugar
- 40 grams of fine wheat flour
- Half a sachet of vanilla sugar
Egg white mass
- 5 egg whites
- 120 grams granulated sugar
coffee cream
- 2 gelatine leaves
- 2 teaspoons strong instant coffee
- 1 dash of rum
- 50 grams icing sugar
- 400 g whipped cream
Preparation of the Kardinalschnitte
- To prepare the biscuit, mix the egg, egg yolks, vanilla sugar and sugar until frothy. Finally, gently stir in the flour.
- Mix the egg whites with the sugar into a cream. Be careful not to overbeat the cream. The cream should be shiny like whipped cream.
- Add both masses into 2 different piping bags. The piping bags should have a large round opening.
- Place a baking sheet on a baking tray. We are now going to make 2 striped bases. Draw alternating stripes about 30 cm long. Start with a stripe of egg white and then a stripe of the sponge cake mixture. It should be 3 stripes of egg white and 2 stripes of biscuit. Then do this again so you end up with 2 striped bottoms.
- Sprinkle some icing sugar over both bases so that the egg white and biscuit mass get more stability and light crunch.
- Bake the bases in the oven for 25-30 minutes. Then leave to cool and carefully peel off the baking paper.
- Dissolve the instant coffee in 50 ml of water. Soften the gelatine in water and then squeeze out well. The gelatine should then be dissolved in the hot coffee. Add the rum and stir in the icing sugar.
- Whip the cream until stiff and stir into the coffee mixture.
- Fill the schnits with the coffee cream and place in the fridge overnight to allow the flavours to soak in.
- Before serving, it is best to sprinkle the Kardinalschnitten with some icing sugar.
Enjoy your meal!
