Cardinal cuts

Ingredients for 6 servings:

• 4 egg yolks
• 2 eggs
• 100 g powdered sugar
• 100 g flour
• 4 egg whites
• 250 g sugar, fine
• 2 cups of cream, 250 ml each
• 2 packs of coffee powder (cappuccino powder or some fine instant coffee)
• 1 pack of cream stiffener

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

an airy, creamy temptation

For the sponge cake: Beat the egg yolks and eggs until frothy, add the icing sugar and continue beating until very fluffy, then carefully fold in the flour. For the meringue: Beat the egg whites until stiff, then sprinkle in the granulated sugar and beat briefly. The mixture should be very stiff. Fill the mixture into a sufficiently large piping bag. Place baking paper on a baking tray. Using the piping bag, pipe individual stripes of meringue onto the baking paper, leaving about 2 cm between each strip. Use all of the mixture. Then fill the sponge cake mixture into the piping bag and fill the empty spaces with it. Bake in a preheated oven at 160°C on the middle rack for about 25 minutes. The sponge cake should be lightly browned, as should the meringue mixture. For the filling: Whip the cream with the cream stiffener, then stir in the cappuccino powder. Let the baked sponge cake and meringue mixture cool, then cut into 3 equal portions and spread half of the filling on top. Place the second sponge cake layer on top and spread the remaining filling. Top with the last sponge cake layer. Refrigerate for 1 hour. Dust with powdered sugar before serving.