Name: Cardinal slices – a delicate sponge-and-cream dessert with currant jam
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 5 egg whites (approx. 220 g); 150 g granulated sugar; 2 tablespoons corn starch; 5 egg yolks; 2 eggs; 70 g granulated sugar; seeds from 1 vanilla pod; grated zest of 1 lemon; 80 g semi-coarse flour; powdered sugar for dusting; 500 g whipping cream; 50 g powdered sugar; 1 packet of Smeta-fix; seeds from 1 vanilla pod; currant or cranberry jam

Preparing the meringue: Whip the egg whites with the sugar to stiff peaks. Then gently fold in the corn starch. On a baking sheet lined with parchment paper, pipe three strips of meringue, leaving gaps between them for the sponge batter.

Preparing the sponge batter: Beat the yolks and eggs with the sugar, vanilla seeds and lemon zest into a light foam. Gradually fold in the flour. Transfer the batter into a pastry bag and pipe it between the meringue strips.

Baking: Lightly dust the surface with powdered sugar and bake in a preheated oven at 165 °C for about 25 minutes. Let cool. Prepare a second sheet in the same way.

Cream: Whip the cream with the powdered sugar, vanilla seeds and Smeta-fix until firm.

Assembling the slices: Spread the bottom sheet with currant jam, spread a layer of cream and top with the second sheet (sugar side up). Chill in the refrigerator for at least 2 hours.

Cardinal slices – a delicate sponge-and-cream dessert with currant jam

Cardinal slices – a delicate sponge-and-cream dessert with currant jam recept

For 12 portions

Ingredients

For the meringue:

For the sponge batter:

For the cream:

Preparation procedure

Preparation time and number of servings

Conclusion

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