1/20/2020
Cardinal Slices
(for meringue)
1 cup egg white (about 7 large egg whites)
pinch salt
1 cup sugar
(for ladyfinger)
2 large eggs
3 large egg yolks
1/4 cup sugar
1 t vanilla extract
1/2 cup all purpose flour
confectioners' sugar
(for coffee cream filling)
1 1/4 cups heavy whipping cream
2 T sugar
2 T instant expresso powder
2 T boiling water
confectioners' sugar
[how to make]
(for meringue)
*In the middle of each piece of parchment paper, draw 2 parallel lines 5" apart with dark pencil.
*Turn the papers over on the pans.
*Put the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment.
*Whip the egg whites until they are very white, opaque, and beginning to hold a very soft peak.
*Increase the speed to medium high and whip in the sugar in al slow steam, continuing to whip the egg whites until they hold a soft peak.
*Separate the meringue batter into a pastry bag with a 1" opening at the end, but no tube.
*Pipe the meringue in three lines; one at each side along and inside the pencil marks, and a third line in the middle between the two.
*Repeat with the second pan. Set aside.
(for ladyfinger)
*Put the eggs and yolks in the same bowl in which you whipped the meringue.
*Whisk in the sugar and vanilla.
*Place on the mixer fitted with the whisk attachment and whip on medium high speed until the mixture is very light and thickened, about 3 to 4 minutes.
*Remove the bowl from the mixer and sift and fold in the flour.
*Scrape the batter into the second pastry bag and pipe lines of ladyfinger batter between the lines of meringue, piping two lines of batter on each pan.
*The ladyfinger and meringue strips should be touching.
*Lightly dust the cake layers with confectioners' sugar and bake them until the ladyfinger batter is light golden and firm, bout 20 minutes.
*The meringue will color slightly but remain quite soft.
*Cool the layers on the pans on racks.
(for coffee cream filling)
*Dissolve the espresso powder in the boiling water. Let it cool down.
*Whip the cream with the sugar and dissolved coffee by machine with the whisk attachment on medium speed until firm, not stiff, peaks form.
*Refrigerate the cream.
(for assembling the cake)
*Loosen the layers from the papers with a long sharp knife or spatula.
*Carefully invert one of the layers onto a cutting board so that the smooth side, which was on the bottom, faces up.
*Trim the edges of the remaining layer and cut it into about 10 vertical slices, 1 1/2" wide, leaving them in place on the paper.
*Remove the shipped cream from the refrigerator and rewhip it by hand if it has softened.
*With a medium offset spatula, evenly spread it on the inverted cake layer on the cutting board.
*Carefully place the slices of the second layer on the cream, right side up and close together.
* Trim the ends of the bottom layer; making sure to wipe the knife after each cut.
*Lightly dust the tops of the cakes with confectioners' sugar.
*Keep the slices at a cool room temperature for up to 2 hours. Cover and refrigerate leftovers.
-serves 10-
Note: This recipe came from "The Baker's Tour" by Nick Malgieri
1 cup egg white (about 7 large egg whites)
pinch salt
1 cup sugar
(for ladyfinger)
2 large eggs
3 large egg yolks
1/4 cup sugar
1 t vanilla extract
1/2 cup all purpose flour
confectioners' sugar
(for coffee cream filling)
1 1/4 cups heavy whipping cream
2 T sugar
2 T instant expresso powder
2 T boiling water
confectioners' sugar
[how to make]
(for meringue)
*In the middle of each piece of parchment paper, draw 2 parallel lines 5" apart with dark pencil.
*Turn the papers over on the pans.
*Put the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment.
*Whip the egg whites until they are very white, opaque, and beginning to hold a very soft peak.
*Increase the speed to medium high and whip in the sugar in al slow steam, continuing to whip the egg whites until they hold a soft peak.
*Separate the meringue batter into a pastry bag with a 1" opening at the end, but no tube.
*Pipe the meringue in three lines; one at each side along and inside the pencil marks, and a third line in the middle between the two.
*Repeat with the second pan. Set aside.
(for ladyfinger)
*Put the eggs and yolks in the same bowl in which you whipped the meringue.
*Whisk in the sugar and vanilla.
*Place on the mixer fitted with the whisk attachment and whip on medium high speed until the mixture is very light and thickened, about 3 to 4 minutes.
*Remove the bowl from the mixer and sift and fold in the flour.
*Scrape the batter into the second pastry bag and pipe lines of ladyfinger batter between the lines of meringue, piping two lines of batter on each pan.
*The ladyfinger and meringue strips should be touching.
*Lightly dust the cake layers with confectioners' sugar and bake them until the ladyfinger batter is light golden and firm, bout 20 minutes.
*The meringue will color slightly but remain quite soft.
*Cool the layers on the pans on racks.
(for coffee cream filling)
*Dissolve the espresso powder in the boiling water. Let it cool down.
*Whip the cream with the sugar and dissolved coffee by machine with the whisk attachment on medium speed until firm, not stiff, peaks form.
*Refrigerate the cream.
(for assembling the cake)
*Loosen the layers from the papers with a long sharp knife or spatula.
*Carefully invert one of the layers onto a cutting board so that the smooth side, which was on the bottom, faces up.
*Trim the edges of the remaining layer and cut it into about 10 vertical slices, 1 1/2" wide, leaving them in place on the paper.
*Remove the shipped cream from the refrigerator and rewhip it by hand if it has softened.
*With a medium offset spatula, evenly spread it on the inverted cake layer on the cutting board.
*Carefully place the slices of the second layer on the cream, right side up and close together.
* Trim the ends of the bottom layer; making sure to wipe the knife after each cut.
*Lightly dust the tops of the cakes with confectioners' sugar.
*Keep the slices at a cool room temperature for up to 2 hours. Cover and refrigerate leftovers.
-serves 10-
Note: This recipe came from "The Baker's Tour" by Nick Malgieri
Labels: Austrian cake recipe, Cardinal Slices recipe, Kardinalschunitten recipe
