Cardinal Cake - Kardinalschnitte
Ingredients: for meringue 4 egg whites 6 tablespoons granulated sugar 6 tablespoons (heaped) powdered sugar (from the purchased kind that contains starch; otherwise, if you choose to use granulated sugar, you need to add a teaspoon of starch) for the yellow sponge cake 4 egg yolks 2 whole eggs 4 tablespoons granulated sugar 7 tablespoons cake flour in some recipes it mentions: a pinch of baking powder (I didn't add it unfortunately, but especially for those who are not experts in sponge cakes, it's good to add it; I will put it next time) filling 500 g fresh cream for whipping (I used the fresh kind that stays in the fridge next to the milk, not whipped cream in UHT containers) 2 tablespoons of instant coffee powdered sugar to taste (I think I added 4-5 tablespoons; it should be tasted especially after adding the coffee) 1 packet of whipping cream stabilizer (I didn't have it, it can't be found in the village store, so I used 15 g of gelatin, even less would have worked)
I beat the meringue until I obtained a firm and glossy foam, perfect for creating a delicious contrast with the sponge cake. Separately, I prepared the sponge cake, making sure the ingredients were at room temperature to achieve an optimal texture. I lined the baking tray with parchment paper, drawing a double line in the middle, so I wouldn't make a mistake in placing the meringue and sponge cake. It is essential to have space in the middle to allow the two components to bake evenly.
In each half of the tray, I used a piping bag, but if you don’t have one, a freezer bag cut at a corner can work wonders. I carefully placed strips of meringue, alternating with spaces, so that I had a total of six strips of meringue on each half of the tray. Between the meringue strips, I poured the two strips of sponge cake using the same bag, making sure they were evenly distributed.
I baked the composition in the preheated oven at a minimum temperature, somewhere between 140 and 150 °C, for at least an hour. It is important to check the state of the meringue from time to time until it develops a firm and slightly golden crust. While I waited for it to bake, I took care of the whipped cream. I whipped the cream with sugar, as I wanted to add a layer of cream over the cake to give it a cake-like appearance. I set aside a portion of the cream, about one fifth, to use later.
At the same time, I prepared the gelatin. I let it soak, and when it swelled, I melted it in a saucepan. It is important to note that the gelatin should not be melted directly over the heat. I held the saucepan a few centimeters above the flame, so that the heat would gradually melt it. Ideally, you would melt it using a double boiler, but my method worked and was quick.
After the gelatin melted, I slowly added it to the whipped cream while continuing to beat the cream with the mixer, to ensure it was evenly incorporated. If you don’t do this, there is a risk that the gelatin will harden and form lumps. I took a few tablespoons of the whipped cream and mixed them with granulated coffee to obtain an intense coffee flavor. Then, I combined this mixture with the rest of the whipped cream.
After the sponge cake and meringue layers were baked, I took them out of the oven and gently peeled them off the parchment paper. I chose the least attractive layer to place first, as I usually do. On top of this layer, I spread the whipped cream with coffee, and above I placed the other layer. I covered everything with a thin layer of plain whipped cream and left the cake in the fridge for a few hours, ideally overnight.
Before serving the cake, I sprinkled powdered sugar on top. The longer it stays in the fridge, the better it cuts. The sponge cake took on a deep yellow hue due to the large number of egg yolks used, and I used special eggs from hens that eat corn, which gives them an excellent color. This cake is a perfect delight for any occasion, and the combination of meringue, sponge cake, and coffee whipped cream makes it truly irresistible.
