Kardinalschnitten

Summary

Ingredients

• 4 egg yolks
• 2 egg (s)
• 100 g powdered suar
• 100 grams flour

For the meringue topping:

• 4 egg whites
• 250 g suar, finer

For the filling:

• 2 cups cream, 50 ml each
• 2 packs coffee powder, (cappuccino powder or some fine dissolving coffee)
• 1 pack cream stabilizer

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Instructions

1. For the biscuit:
2. Beat the yolks and eggs until foamy, add icing sugar and continue beating until a very loose mixture is formed, then carefully fold in the flour.
3. For the meringue:
4. Beat the egg white until stiff, then pour in the granulated sugar and beat briefly. The mixture should be very stiff. Pour the mixture into a sufficiently large piping bag.
5. Put parchment paper on a baking sheet. Use the piping bag to apply individual strips of meringue to the baking paper, leaving a gap of just under 2 cm. Use up the whole mass.
6. Then fill the biscuit mixture into the piping bag and fill the free spaces with it. Bake in the oven preheated to 160 ° C on the middle rack for about 25 minutes. The sponge cake should be lightly browned, as should the meringue.
7. For the fullness:
8. Beat the whipped cream with the whipped cream, then stir in the cappuccino powder.
9. Allow the baked sponge cake mixture to cool, then cut into 3 equal parts and apply half of the filling. Place the second part of the biscuit on top, apply the remaining filling. Finish with the last part of the biscuit.
10. Put in the fridge for 1 hour. Sprinkle with icing sugar before serving.

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