Cardinal Slices

For the cardinal slice, first beat egg whites to very stiff peaks, add sugar.

Beat yolks, eggs, powdered sugar, vanilla sugar until very creamy, mix flour with baking powder and fold into the yolk mixture.

Fill each mixture into a piping bag with a smooth nozzle (2 cm) and pipe a strip of meringue, a strip of sponge mixture, another strip of meringue and so on onto a baking tray lined with parchment paper until the baking tray is covered with meringue. Bake at 180 °C for about half an hour.

In the meantime, prepare the cream. To do this, stir cornflour with vanilla pudding powder and a tiny bit of cold milk, stir into the boiling milk and boil well. Cream butter and alternately add the overcooled powdered sugar, pudding, yolks and rum. Soak the gelatine in enough cold water, squeeze it well and let it melt in boiling coffee. Add it alternately with the stiffly whipped cream to the cream.

Cut the baked mass into two strips of equal width, spread the cream on the strips and put them together, let them cool well, sugar them and divide them into slices. Serve the cardinal slices.

Preparation Tip:

Serve the cardinal slice as a dessert or with afternoon coffee.

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