Cardinal Cuts with Cranberry Cream

the protein mass

1. 4 Beat egg white stiff – gradually add the sugar towards the end and keep beating until a firm, viscous mixture is formed – fill the protein mixture into a piping bag and chill

the biscuit mixture

1. Beat the eggs, egg yolks, a pinch of salt and sugar until frothy – then carefully fold in the flour with the snowpole – pour the biscuit mixture into a piping bag

the structure

1. Cover the baking sheet with baking paper – preheat the oven to 150 degrees – now first apply 3 strips of the protein mass from the 1st piping bag for the base – next to it another 3 strips for the top – we then place 2 strips of the biscuit mixture in each of the wiped areas the 2nd injection bag

to bake

1. approx. Bake in the preheated oven for 40 to 45 minutes at 150 degrees – then let it cool for a few minutes – place a large board on top, turn the baking sheet over with the board, peel the wrapping paper from the cake pieces … NOTE: cut the top into portions immediately (while it is still hot) ! For an explanation see point 6

completion

1. Whip the cream, add the lingonberries and the cream stiff towards the end and continue to beat – now apply the lingonberry cream generously thickly to the bottom of the cardinal slices and smooth down

TIP

1. It is very advantageous to cut the top of the cardinal slices STILL HOT into even portions 1.) because the protein-wet breaks very easily when it has cooled down … and 2.) because this avoids crushing the filled cardinal slices when cutting