Kardinal Schnitte


  • 7 eggs
  • 1 1/4 cups granulated sugar
  • 1/2 cups powdered sugar
  • 1/2 cups flour
  • 2 cups whipping cream
  • 2 TBS instant coffee powder
  • 2 tsp vanilla extract


  1. Preheat oven to 170°C (340°F).
  2. Separate 5 of the 7 eggs.  Whip 5 egg whites until they begin to stiffen.  Gradually add granulated sugar to whites.  Continue to whip until stiff.  Spoon into 8 strips on baking sheet and bake 23 minutes. (These are the meringues.)
  3. To the 5 egg yolks, add 2 whole eggs, a full half cup of powdered sugar, and a scant half cup of flour.  Whisk until foamy.  Pour into greased 9×13 pan and bake 25 minutes.  Let cool slightly and cut into strips. (This is the cake.)
  4. Whip cream with instant coffee and vanilla until very stable, with the consistency of clotted cream.
  5. Realize your meringues are sort of disastrous when the top layer completely crumbles off.  Decide that individual pastry squares are not in your future.  Rethink.
  6. Place cake strips on a platter.  Top with most of whipped cream.  Crumble meringue bits on top of whipped cream.  Place intact meringue insides on top of whipped cream.  Repeat whipped cream and meringue layers.


  • Whip cream with Kahlua or Bailey’s instead of instant coffee for a stronger flavor.
  • Double the cake part in order to have two complete cake-cream-meringue layers.
  • Tinker with the meringue size and baking time so they remain intact.



For the first mixture:

  • 350 g (0,7 lb) egg white
  • 240 g (2 cups) icing sugar
  • 1 tsp vanilla sugar
  • pinch of salt
  • icing sugar for dusting

For the second mixture:

  • 3 eggs
  • 4 egg yolks
  • 80 g (2/3 cup) icing sugar
  • lemon rind (grated)
  • 75 g (2/3 cup) flour (fine)

For the third mixture:

  • 400 ml (0,6 pt) cream
  • 2 sheets gelatin
  • 40 g (!/3 cup) icing sugar
  • 2 tbsps instant coffee
  • 2 cl advocat
  • pinch of salt
  • 300 g (0,7 lb) fresh raspberries
  • 3 cl (0,05 pt) raspberry brandy
  • 1 handful shaved almonds (roasted)


  1. For the first mixture, beat the egg whites, icing sugar, vanilla sugar and salt until the mixture is thick and stiff.
  2. For the second mixture, beat the eggs with the yolks, icing sugar and lemon rind until fluffy. Fold in the flour. Cut out two strips of baking paper (14 x 35 cm), and place on a baking tray. Fill a frosting bag with a large, round nozzle and fill it with the mixture. On each piece of baking paper squeeze out 3 lines about 2 cm apart. Do the same with the egg white mixture, squeezing these lines between the first mixture. Sprinkle generously with icing sugar.
  3. Place in a preheated oven and bake at 180 °C with the door slightly open (the mass should dry). Allow to cool, then turn upside down on a platter and remove the baking paper.
  4. For the third mixture, marinate the raspberries in brandy. Whip the cream with the instant coffee until stiff. Soak and drain the gelatin. Heat up the advocat and stir in the gelatin until it dissolves. Stir into the cream along with the icing sugar and salt. Allow to thicken in a cool place.
  5. Fill half of the mixture into a pastry bag and squeeze onto the first base. Place the marinated raspberries on top, and squeeze on the rest of the mixture. Place the second base on top of the cream, and sprinkle with almonds and icing sugar. Cut into slices with a sharp knife.

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