Cardinal Slices with Coffee and Raspberries

Prepare two different baking masses for the cardinal slices.

For mixture I, beat egg whites, powdered sugar, vanilla sugar and salt until stiff and fluffy.

For mixture II, beat the eggs with yolks, powdered sugar and lemon zest until foamy and mix in flour.

Cut two strips of baking paper, each 14 x 35 cm, and place on a baking sheet. Using a piping bag with a large round nozzle, pipe snow onto each baking paper in 3 strips, leaving 2 cm space between each.

Also inject the yolk mixture into the spaces using the piping bag and sprinkle everything thickly with powdered sugar.

Bake in the preheated oven at 180 °C with the oven door slightly open (the mixture should tend to dry). Allow to cool, turn out onto a plate and remove the paper.

For mass III, marinate the raspberries with raspberry brandy. Whip cream with dissolving coffee until stiff. Soak gelatine, squeeze out and dissolve in heated egg liqueur. Stir into the cream together with the powdered sugar and salt and leave to set in a cool place.

Pipe half of it on one layer with the help of the piping bag, cover with the marinated raspberries and pipe the rest of the mixture on top.

Place the second layer on top of the cream, sprinkle with toasted flaked almonds and finally with powdered sugar. Portion the cardinal slices with a sharp knife.

Preparation Tip:

You can replace the filling cream of the cardinal slice with a lower calorie curd or yogurt cream.

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