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
Print Recipe
Pin Recipe 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.
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