Wild Strawberry Cardinal

prepare the snow mass

1. Separate the eggs and beat the egg whites stiff – (we then need the yolks for the biscuit) – then add the sugar to the beaten egg whites and stir vigorously again a few times – fill the stiff egg white mass into a piping bag and refrigerate

prepare the biscuit masses

1. Put the 3 egg yolks from above and 1 whole egg in the mixing bowl and stir in the sugar until a thick foam – finally, carefully fold in the flour by hand with the whisk

the structure of the cardinal cuts

1. Preheat the oven to 155 degrees – cover the baking tray with baking paper – put 2 lanes of protein on the tray (leave a small strip in the middle for the biscuit) – if a little of the protein is left over, add it to the biscuit – Now the biscuit mixture is also filled into a piping bag and the middle free strip is filled with it

to bake

1. the cardinal slices are baked slowly and gently in the well-preheated oven for a total of 40 minutes – then take them out and let them cool for a few minutes – then put a second baking sheet on top and turn everything over so that the baking paper is on top and can be removed – both biscuit pieces now again turn around – if the top part is cut into portions while it is still hot, the protein mass breaks during cutting …

the abundance of wild strawberries

1. While the biscuit is cooling down, we prepare the wild strawberry filling – let the gelatine powder soak in a small pot with a little water and then gently heat it until the gelatine becomes liquid – remove 2 tablespoons from the soy cream and mix with the liquid gelatine
2. Beat the soy cream stiff – add the sugar, the liquid gelatine and the lemon juice to the whipped soy cream and stir vigorously again – finally mix the wild strawberries (frozen) into the whipped soy cream
3. Now pile the strawberry cream on top of the base of the biscuit like a tunnel and spread it evenly – place the pre-cut portions of the biscuit over it and press it firmly on the sides