Cardinal Slices

Beat the egg whites with the granulated sugar until stiff. Gently mix in the cornstarch.

Spread 4 x 3 strips on a baking tray lined with baking paper, leaving space for a sponge cake strip between each strip of egg whites. If you don’t have room for the fourth strip, simply take a second tray to hand.

Preheat the oven to 160 °C.

For the sponge mixture, beat the yolks, eggs, granulated sugar, vanilla pulp and lemon zest until fluffy.

Gradually add the flour.

Pour the mixture into a piping bag and place a sponge cake strip between each egg white strip. Sprinkle a little powdered sugar through a sieve and bake in the oven for about 25 minutes at 165 degrees.

For the cream, whip the cream with the scraped vanilla pulp and the cream stiffener. Add the powdered sugar to taste.

Now spread one strip with currant jam and spread the whipped cream on top. Turn the second strip over so that the pretty side is on top. Carefully place the strip on top of the cream.

Do the same with the other two strips.

Refrigerate the pastry until ready to serve.

Preparation Tip:

If you would like to prepare a smaller quantity of the pastry, simply halve the ingredients.

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