Recipe Tip: Cardinal Slices with Vanilla Cream

Recipe Tip: Cardinal Slices with Vanilla Cream

Top Recipe by Leopold Schön. All ingredients and tips for getting it right. This recipe is by Leopold Schön from the Zum Schwarzen Kameel, the place where the movers and shakers hang out in Vienna



    1. Step 1

      Meringue mixture: Mix the egg whites, sugar and cornflour and beat until the mixture forms stiff peaks, approx. 10 minutes. Put in a piping bag.
    2. Step 2

      Egg yolk mixture: Mix the eggs with the sugar and beat until foamy, then carefully fold the flour into the mixture. Put into a piping bag. Line 2 large baking sheets with baking paper and on each piece of baking paper pipe 3 lines approx. 2 cm apart of the egg yolk mixture. Then, using the meringue mixture, pipe between the egg yolk mixture. Bake at 180 °C for approx. 45 minutes.
    3. Step 3

      Cream: Mix the custard powder and egg yolks with 125 ml milk. Bring the remaining milk and 30g sugar slowly to to the boil. Stir in custard mixture and cook until combined. Leave to cool. Soak gelatine in cold water, squeeze out and dissolve over a bain-marie. Mix the cream with the remaining sugar, whip the mixture until creamy and forming soft peaks, then fold into the custard and finally stir in the gelatine.
    4. Step 4

      To finish: Cut the baked sponge slices in half. Spread the custard on one half and top with the second half. Leave to cool then cut into bite-sized pieces (approx. 2 x 4 cm) with a hot knife (e.g. heated in hot water but dried).