For the cardinal slice, first prepare the meringue. For the meringue, whip the egg whites with the sugar and salt until firm and fluffy (not stiff).
For the sponge mixture, beat the yolks with the eggs, sugar and vanilla until foamy. Meanwhile, pipe the meringue mixture onto a baking tray lined with baking paper using a piping bag.
Make three stripes with a distance of 2 cm between each stripe. Now fold the sifted flour into the sponge mixture and also use a piping bag to pipe it into the spaces between the meringue.
Sprinkle with powdered sugar and bake with the oven door ajar at 160 °C on medium heat for about 30-40 minutes.
The mixture should dry rather than bake. Turn out onto parchment paper, peel off the paper and let cool. Soak the gelatine in cold water, squeeze it out and melt it while lukewarm.
Whip the whipped cream with the sugar until stiff and gently fold in the gelatin and berries. Spread on one strip of cardinal pastry and place the second strip on top, pressing lightly.
Wrap in paper and refrigerate. To serve, sprinkle the cardinal slices with powdered sugar.
Preparation Tip:
The preparation of the masses should be done quickly, because sponge cake and meringue very quickly collapse again.
Related Recipes:
Bread Column with Cheese VolcanoFor the bread sun with cheese volcano, mix the ingredients for the bread dough and knead with a food processor...
Fried Pike Perch with Pasta CasseroleFor the fried pike-perch with pasta bake, start by carefully deburring the pike-perch fillets with tweezers...
Strawberry Coconut CrumbleFor the Strawberry Coconut Crumble, remove the stalk from the strawberries, cut the larger ones in half and...
Spicy Gooseberry JamFor the spicy gooseberry jam, first remove the blossoms and stem ends from the gooseberries, wash thoroughly...
Strawberry Mango DessertWash strawberries and cut into small pieces. Peel the mango and cut the flesh into small pieces. Prepare a...