There’s something about Easter that makes me crave light, airy desserts — the kind that look fancy but don’t weigh you down after a hearty meal. That’s exactly where Kardinalschnitten comes in. This traditional Austrian dessert might sound like a mouthful, but trust me, it’s pure magic once you take that first bite.
Picture this: fluffy meringue stripes baked alongside sponge cake, layered with silky coffee cream, and finished with a dusting of powdered sugar. It’s part torte, part dream, and perfect for any festive table.
What is Kardinalschnitten?
Kardinalschnitten translates to “Cardinal’s slice.” It’s said to have been created in Vienna as a tribute to the Catholic cardinals, hence the red-and-white color scheme in traditional versions. Think of it as Austria’s elegant answer to your classic layer cake — light, delicate, and subtly sweet.
If you’ve ever had a Pavlova or a good vanilla sponge, you’ll feel right at home here. But what makes this dessert stand out is its texture: one bite gives you soft sponge, airy meringue, and smooth cream all at once.
I first tried this beauty while visiting a café in Salzburg — surrounded by the smell of espresso and chatter in German. I couldn’t stop thinking about that slice for days. So, of course, I had to recreate it in my own kitchen.
Ingredients You’ll Need
Don’t be intimidated — it’s actually quite straightforward once you break it down. You’ll need two main batters: a sponge and a meringue.
For the Sponge:
- 4 egg yolks
- 3 tbsp sugar
- 1 tsp vanilla extract
- 3 tbsp flour
- 1 tbsp cornstarch
For the Meringue:
- 4 egg whites
- ½ cup sugar
For the Filling:
- 1 cup heavy cream
- 2 tsp instant coffee (or espresso powder)
- 2 tbsp powdered sugar
For Garnish:
- Powdered sugar for dusting
Step-by-Step Recipe
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper — trust me, you’ll want that easy lift later.
Step 2: Make the Sponge Batter
Whisk together the egg yolks, sugar, and vanilla until pale and creamy. Gently fold in the flour and cornstarch. Keep the batter light — no overmixing here.
Step 3: Make the Meringue
In another bowl, beat egg whites until soft peaks form. Gradually add sugar, one spoonful at a time, until glossy and stiff.
Step 4: Pipe the Layers
Here’s where the fun starts. Using two piping bags (one for sponge, one for meringue), pipe alternating stripes — one sponge, one meringue — across the baking sheet. They should touch slightly but not overlap too much.
Step 5: Bake Until Golden
Bake for about 20 minutes, or until the sponge is golden and the meringue has a crisp top. Let it cool completely before handling.
Step 6: Make the Coffee Cream
Whip the cream with instant coffee and powdered sugar until soft peaks form. You can adjust the coffee strength depending on how bold you want it.
Step 7: Assemble
Cut your baked base into equal halves. Spread the coffee cream on one side and gently place the other half on top, meringue side up. Dust generously with powdered sugar.
Step 8: Chill and Serve
Let it chill for at least 1 hour. Slice and serve with a cup of coffee or tea — preferably on a sunny Easter morning.
Why It’s Perfect for Easter
Easter desserts often lean heavy — chocolate eggs, layered tortes, cheesecakes galore. Kardinalschnitten offers something different. It’s elegant without being complicated, light but full of flavor.
The contrasting textures — crisp meringue, soft sponge, velvety cream — make it a showstopper. And because it’s not overly sweet, it pairs beautifully with all the other holiday goodies.
I love serving it after a big Easter brunch. There’s just something satisfying about slicing into those neat yellow-and-white layers, watching the cream peek through like soft clouds.
Tips for the Best Kardinalschnitten
- Use room temperature eggs. They whip better and create fluffier batters.
- Pipe evenly. Uneven stripes can cause uneven baking.
- Don’t overbake. You want a golden top, not browned meringue.
- Experiment with fillings. Coffee is classic, but you can swap it for raspberry, lemon, or vanilla cream if you like something lighter.
- Make ahead. It actually tastes better after resting for a few hours, as the layers soften just enough to blend perfectly.
Variations to Try
Once you’ve mastered the classic version, you can play around:
- Chocolate Twist: Add cocoa to the sponge for a mocha vibe.
- Berry Delight: Fold raspberry jam into the filling.
- Citrus Charm: Add orange zest to the sponge for a springy freshness.
It’s one of those cakes that looks like you spent all day making it — but really, it’s just a clever bake with a lot of personality.
Pair It With
- A strong espresso (for the full Austrian café feel)
- Light white wine like Riesling for dessert
- Fresh berries on the side for color and a pop of tartness
A Sweet Story to End With
The first time I served Kardinalschnitten to friends, one of them said, “It tastes like coffee clouds.” That stuck with me. There’s something so comforting about that — a dessert that feels light but delivers on flavor.
Easter, for me, has always been about togetherness and little indulgences. And this cake fits right in. It’s humble yet beautiful, like a quiet celebration in every slice.
So, if you’re looking to bake something special this Easter — something with a bit of tradition, a bit of flair, and a lot of heart — this is it.
Kardinalschnitten for Easter
Ingredients
Method
- Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat the egg yolks, sugar, and vanilla until pale and creamy.
- Gently fold in the flour and cornstarch until smooth. Don’t overmix.
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add sugar, one spoon at a time, and continue beating until the meringue is glossy and holds firm peaks.
- Spoon both batters into separate piping bags. On the prepared baking sheet, pipe alternating stripes of sponge and meringue next to each other — like zebra stripes. They should touch lightly but not overlap.
- Bake for 20 minutes, or until the sponge is golden and the meringue is crisp on top.
- Let it cool completely on a rack.
- In a bowl, whip the heavy cream, instant coffee, and powdered sugar together until soft peaks form. Taste and adjust the coffee flavor if you like it stronger.
- Cut the baked sheet in half lengthwise. Spread the coffee cream evenly over one half. Gently place the second half on top, meringue side up.
- Dust with powdered sugar and chill for at least 1 hour before serving.
- Slice with a sharp knife and enjoy!
Notes
- Use room temperature eggs — they whip up better and give a lighter texture.
- You can swap the coffee filling for vanilla or berry cream if you prefer something milder.
- The cake keeps well in the fridge for up to 2 days. Cover it lightly so it doesn’t dry out.
- For the neatest slices, use a sharp serrated knife and clean it after each cut.
Frequently Asked Questions
Q: Can I make Kardinalschnitten ahead of time?
Yes! It’s actually better when made a few hours before serving. Just store it covered in the fridge.
Q: What if I don’t like coffee?
You can replace the coffee in the cream with vanilla extract or a bit of melted chocolate.
Q: Can I freeze it?
It’s not ideal — the meringue can get soggy after thawing. I recommend eating it fresh within two days.
Q: Is it similar to Pavlova?
Somewhat! It shares that meringue texture, but Kardinalschnitten combines sponge and cream for a more layered experience.
Q: Can I make it gluten-free?
Yes, just substitute the flour with a gluten-free blend. It works beautifully with almond flour, too.
