A dessert named after cardinals shouldn’t be shy, and Kardinalschnitte definitely isn’t. One bite and you get that perfect contrast, that is, crisp edges, tender cake, and a creamy, lightly fruity finish. Serve it at a dinner party and watch people suddenly gather around it.
What Is Kardinalschnitte?
Kardinalschnitte, often called Viennese Cardinal Slice, is an Austrian dessert made from alternating strips of meringue and sponge. The name is said to reference the red-and-white colors associated with cardinals.
Pro Tips for the Best Kardinalschnitte
- Use a piping bag because Kardinalschnitte is all about stripes, so piping keeps everything neat and evenly baked.
- Leave clear gaps for the sponge. If the strips are too close, the sponge won’t have space to puff, and you’ll lose that signature pattern.
- Don’t overbake, you’re aiming for a lightly golden sponge and set meringue, and not a crunchy, dried-out situation.
- Go easy on the jam layer because a thin, even spread gives flavor without sliding the whole stack into a delicious landslide.
Frequently Asked Questions
Why did my meringue crack or collapse?
Small cracks are normal and honestly part of the charm, but big collapses usually mean the meringue wasn’t whipped stiff enough or the oven was too hot. Make sure your bowl is completely grease-free, and your egg whites have zero yolk in them.
Can I make Kardinalschnitte in advance?
Yes, and it’s actually better with a little chill time because the cream sets and the layers slice more cleanly. The key is to assemble it a few hours ahead, not a full day, so the meringue stays pleasantly light. If you’re prepping early, you can bake the base first and assemble later.
What jam works best for Kardinalschnitte?
Red fruit jams, such as raspberry, strawberry, redcurrant, or mixed berry, are recommended. Raspberry is especially popular because it brings a bright tang that balances the sweet meringue and cream.
Can I use mascarpone or pastry cream instead of whipped cream?
You can, but it changes the vibe from light to rich. Mascarpone mixed with whipped cream is a great middle ground, it is stable and creamy, but still fluffy. Pastry cream works too, especially if you want a custard feel, but chill it well so it doesn’t ooze out. If you switch fillings, keep the jam layer thin so the dessert doesn’t become too heavy.
How to Store Kardinalschnitte
Store leftovers in an airtight container in the fridge for up to 2 days. The meringue will soften over time, so it’s best enjoyed within the first 24 hours. Avoid storing it uncovered, because cream and fridge air are not friends. Freezing is not advised because meringue tends to weep and soften once thawed.
Ingredients
How to Make Kardinalschnitte
Preheat the oven to 160°C/325°F. Beat the egg whites until foamy, then gradually add the granulated sugar while whisking. Transfer meringue to a piping bag and pipe three long strips on the baking sheet, leaving spaces between the strips. Repeat to create a second set of three strips, leaving room between the two panels.
Preheat the oven to 160°C/325°F. Beat the egg whites until foamy, then gradually add the granulated sugar while whisking. Transfer meringue to a piping bag and pipe three long strips on the baking sheet, leaving spaces between the strips. Repeat to create a second set of three strips, leaving room between the two panels.
Whip the cream with vanilla extract and gradually add powdered sugar.
In a separate bowl, whisk the egg yolks, whole eggs, sugar, vanilla, and lemon zest. Then, mix in the flour until smooth. Pipe this batter into the spaces between the meringue strips.
Spread one strip with a thin layer of red fruit jam, then add a generous layer of whipped cream.
Sprinkle the whole tray with powdered sugar and bake for 25 minutes.
Place another strip on top. Dust with powdered sugar, then decorate with extra jam and strawberries.
Whip the cream with vanilla extract and gradually add powdered sugar.
Spread one strip with a thin layer of red fruit jam, then add a generous layer of whipped cream.
Place another strip on top. Dust with powdered sugar, then decorate with extra jam and strawberries.
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