Viennese Cardinal Cuts

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

7 egg (s)
250 grams sugar
60 g powdered suar
60 g flour, smooth

For the filling:

0.25 liter ¼ whipped cream
1 tablespoon coffee powder, soluble
1 packet vanilla sugar
Apricot jam

Instructions

For the 1st mass, beat 5 egg whites into very stiff snow, mix with sugar and stir to form a firm mass of snow. For the 2nd mass, mix 5 egg yolks, 2 whole eggs, powdered sugar and flour to form a loose sponge cake.
Alternately spread white and yellow strips of the two masses next to each other on a baking sheet lined with baking paper or spray on with a piping nozzle and bake in a preheated oven at 170 degrees for about 30 minutes.
After cooling, the paper is peeled off and the pastry strips carefully cut through. Spread it thickly with apricot jam and add a mixture of whipped cream flavored with instant coffee and vanilla sugar.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.