If you’ve ever wanted to bake something that feels like a warm hug wrapped in sugar and eggs, let me introduce you to Kardinalschnitten meringue layers. This airy Austrian dessert might look fancy, but it’s surprisingly doable once you know the steps. Imagine soft meringue, fluffy sponge, and just enough cream to tie everything together—it’s basically dessert poetry.
I first stumbled on Kardinalschnitten during a trip to Vienna, where cafés proudly displayed it alongside other iconic sweets like Sachertorte and Apfelstrudel. I remember taking that first bite and thinking, “Where has this been all my life?” It’s lighter than a pie, not as heavy as cheesecake, and yet completely satisfying.
Let’s roll up our sleeves and bake this beauty together.
What Is Kardinalschnitten?
The name Kardinalschnitten translates to “Cardinal slices.” Traditionally, it’s built with alternating stripes of golden sponge cake and crisp, snowy-white meringue. Once baked, the strips are stacked, filled with whipped cream (sometimes with coffee or jam), and cut into slices.
It’s considered a classic Austrian recipe and often served at special gatherings. Think of it as the elegant cousin of tiramisu or torte—showy enough for a party, but homely enough to enjoy on a Sunday afternoon.
Why You’ll Love This Recipe
- Light yet indulgent – airy meringue meets soft sponge.
- Perfect for sharing – slice it like cake, serve it like pie.
- Flexible flavors – you can add espresso, berries, or even condiments like fruit compote.
- Looks impressive – people will think you spent hours in the kitchen.
And between you and me, it’s much simpler than it appears.
Ingredients You’ll Need
Here’s the ingredient list for a classic Kardinalschnitte Rezept Einfach (easy version).
For the meringue:
- 5 egg whites
- 150 g (¾ cup) sugar
- Pinch of salt
For the sponge:
- 3 egg yolks
- 40 g (⅓ cup) sugar
- 1 tsp vanilla extract
- 40 g (⅓ cup) flour
- 1 tbsp cornstarch
For the filling:
- 250 ml (1 cup) heavy cream
- 1 tbsp powdered sugar
- Optional: strong espresso, jam (apricot or raspberry work wonders), or fresh berries
That’s it. No wild pastry tricks or hard-to-find condiments. Just eggs, sugar, and cream—dessert in its simplest form.
Step-by-Step Instructions
Here’s where the magic happens. Follow along, and you’ll soon have your own batch of Kardinalschnitten meringue layers.
Step 1: Prep your pans
Line a baking sheet with parchment paper. Draw two long rectangles about 25 x 8 cm (10 x 3 inches) each—it’ll help guide your piping. Flip the paper so the pencil marks don’t touch the batter.
Step 2: Make the meringue
In a clean bowl, whip egg whites with a pinch of salt until soft peaks form. Gradually add sugar while whipping until stiff, glossy peaks appear. You should be able to hold the bowl upside down without disaster.
Step 3: Prepare the sponge
In another bowl, beat egg yolks with sugar and vanilla until pale and thick. Gently fold in flour and cornstarch. This batter should feel airy, not heavy.
Step 4: Pipe the layers
Transfer the meringue into a piping bag. Pipe three long strips inside your rectangle outlines, leaving narrow gaps. Fill those gaps with sponge batter. You’ll end up with alternating stripes of meringue and sponge.
Step 5: Bake
Bake at 150°C (300°F) for about 25–30 minutes. The meringue should be crisp but not browned. Let it cool fully before moving to the fun part.
Step 6: Whip the cream
Whip cream with powdered sugar until soft peaks form. If you like, add a splash of espresso for that subtle tiramisu vibe.
Step 7: Assemble
Cut each baked rectangle in half lengthwise. Place one strip on a serving plate, top with cream (and optional jam or berries), then layer another strip on top. Repeat until you’ve built a neat “sandwich.” Dust with powdered sugar before slicing.
And there it is—your very own Kardinalschnitten.
Tips for Success
- Use room-temperature eggs for better volume.
- Don’t rush the baking—low and slow keeps the meringue crisp.
- If you’re nervous about piping, spooning the batter in layers works fine too.
- Make it ahead: Kardinalschnitten tastes even better after resting in the fridge for a couple of hours.
Variations to Try
The beauty of this dessert is its adaptability. Here are some riffs you can play with:
- Coffee Cream Kardinalschnitten – swap plain whipped cream for espresso-flavored.
- Berry Delight – add layers of fresh strawberries or raspberries.
- Nutty Twist – fold ground hazelnuts into the sponge for a richer taste.
- Chocolate Lovers’ Version – drizzle melted chocolate between layers.
It’s like a blank canvas where you get to paint with flavors.
How to Serve Kardinalschnitten
Slice it like cake. Plate it like pie. Enjoy it with coffee, tea, or even a small glass of dessert wine if you’re feeling fancy.
This isn’t one of those desserts that sits untouched at the table. Trust me, the plate will be empty before you know it.
Storage Tips
Kardinalschnitten is best eaten fresh, but you can store leftovers in the fridge for up to 2 days. The meringue may soften a bit, but the flavors stay lovely. If you’re making it ahead for a party, assemble it the morning of the event.
Final Bite
Kardinalschnitten may sound like a grand pastry chef’s project, but in reality, it’s a down-to-earth dessert that celebrates simple ingredients. With just eggs, sugar, and cream, you create something that feels way fancier than it is.
If you try this recipe, let me know how it turns out—I love hearing baking stories. And if you’re anything like me, you’ll end up sneaking a slice before anyone else notices.
Kardinalschnitten Meringue Layers Recipe
Ingredients
Method
- Prep the pan: Line a baking sheet with parchment paper. Draw two rectangles about 25 x 8 cm (10 x 3 inches). Flip the paper so pencil marks don’t touch the batter.
- Make the meringue: In a clean bowl, whip the egg whites with a pinch of salt until soft peaks form. Slowly add the sugar while whipping until glossy stiff peaks hold.
- Prepare the sponge batter: In another bowl, beat egg yolks with sugar and vanilla until pale and thick. Gently fold in flour and cornstarch.
- Pipe the layers: Transfer the meringue to a piping bag. Pipe three long strips in each rectangle outline. Fill the spaces between strips with sponge batter. You’ll have alternating sponge and meringue.
- Bake: Bake at 150°C (300°F) for 25–30 minutes until the sponge is golden and the meringue firm but not browned. Cool completely.
- Whip the cream: Beat the cream with powdered sugar until soft peaks form. Add espresso if using.
- Assemble: Cut each baked rectangle in half lengthwise. Place one strip on a plate, spread whipped cream (and jam or berries if using), then add another strip on top. Repeat layering. Dust with powdered sugar.
- Serve: Slice into portions and enjoy with coffee or tea.
Notes
- Make sure the bowl for meringue is completely clean and dry—any grease will stop the whites from whipping.
- Kardinalschnitten tastes best fresh, but you can chill it for a couple of hours before serving.
- Avoid freezing, as the meringue loses its texture.
FAQs
1. What does Kardinalschnitten taste like?
It’s light, creamy, and slightly crisp. Think of it as a mix between pavlova and sponge cake.
2. Can I make Kardinalschnitten gluten-free?
Yes—swap the flour for almond flour or a gluten-free blend. It changes the texture slightly but still works beautifully.
3. Is this the same as Kardinalschnitte Torte?
Almost. Some people call it a torte because of the layers, but Kardinalschnitten is typically rectangular, while tortes are round.
4. Can I freeze Kardinalschnitten?
Not really. The meringue doesn’t hold well after thawing. Fresh is always best.
5. What’s the difference between Kardinalschnitten and tiramisu?
Tiramisu uses ladyfingers soaked in coffee and layered with mascarpone. Kardinalschnitten uses baked meringue and sponge layers with cream. Different textures, equally heavenly.
