Wild Strawberry Cardinal

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

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

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

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 ...

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

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

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