Cardinal cuts

Ingredients for 1 servings:

• 1 egg(s)
• 2 egg yolks
• 40 g sugar
• 40 g flour, smooth
• 1 pinch of vanilla sugar (bourbon)
• 5 egg whites
• 120 g sugar
• 2 sheets of gelatin
• 2 tsp instant coffee powder (strong)
• 50 ml water
• 1 dashes rum (small dashes)
• 50 g powdered sugar
• 400 g whipped cream
• e.g. powdered sugar, for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 10 minutes

for approx. 8 cuts

Sponge cake mixture: Beat the egg, egg yolk, vanilla sugar, and sugar until frothy. Gently mix in the flour. Beaten egg whites: Beat the egg whites with the sugar until stiff and creamy. The beaten egg whites should still be creamy and glossy. Fill each mixture into a piping bag. Pipe two strips of cake bases onto a baking sheet lined with baking paper: For each base, alternate three strips of sponge cake and two strips of sponge cake, each 30 cm long, next to each other. TIP: Sprinkle both bases with a little powdered sugar for more stability and a fine, tender crust! Bake the bases in a preheated oven at 150°C for approx. 25-30 minutes, then let them cool and carefully remove the paper from the cake. Coffee cream: Dissolve instant coffee powder in 50 ml of hot water. Dissolve the gelatin leaves in cold water and squeeze out the excess water. Dissolve the gelatin in the hot coffee, flavor with a small splash of rum, and stir in the powdered sugar. Let the gelled coffee cool. Whip the cream until stiff and fold it into the cooled coffee mixture. Now layer the cake base, coffee mixture, and another layer, alternating between layers. Refrigerate the cardinal slices overnight to allow the flavors to develop and the mixture to its optimal consistency. Sprinkle with powdered sugar again before serving.