John Myers
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Cardinal Cuts with Coffee Cream Filling
The perfect cardinal cuts with coffee cream filling recipe with a picture and simple step-by-step instructions.
For the coffee filling
- 2 Servings Coffee instant powder dry
- 2 tablespoon Water hot
- 2 tablespoon Coffee Liqueur
- 2 teaspoon Sugar
for the gelatin mixture
- 1 half a packet Ground gelatin
- 1 tablespoon Coffee Liqueur
anything else
- 60 g Mocha chocolate
- 600 ml Soy cream
Cardinal cuts
- First prepare a cardinal slice …. You can find the ingredients and preparation under: Wild strawberry cardinal
for the coffee cream filling
- 2 servings of instant coffee are stirred with 2 tablespoons of hot water – then add 2 coffee spoons of coffee liqueur (I had tia maria) – then sweeten the whole thing to taste
- Mix gelatine powder with water – after a few minutes add 1 tablespoon of coffee liqueur and heat the whole thing over a very low flame until the gelatine has become completely liquid – now mix the instant coffee liqueur mass with the gelatin mass
- Beat the soy cream (or also normal cream) until stiff – first stir the gelatin mass with 2 tablespoons of the whipped cream until smooth – only then stir the entire gelatin mass into the whipped cream (this prevents gelatin lumps)
- Finally, chop the mocha chocolate into fine pieces and mix with the coffee cream
finish and assemble
- TIP: If you cut the top of the baked cardinal slices immediately (i.e. in a hot state!) Into portions of the same size, you prevent the protein from breaking later during the slicing! this method also prevents “squashed” pieces of cake …
- the coffee cream is now evenly distributed on the lower part of the cardinal slices – put the pre-cut tops on top – chill the cardinal slices for a while and then enjoy …
good tip from digger56 …
- if you rub the knife with a little oil, there is a nice smooth cutting surface ….
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