Light as a cloud. Sweet like a Viennese serenade. And layered with the kind of flavor that makes people pause mid-bite and say, “What is this magic?”
That’s Kardinalschnitten—a classic Austrian meringue cake with roots that go back decades. Don’t let the fancy name throw you. This cake is surprisingly doable at home, even for casual bakers.
I first tasted Kardinalschnitten in a small Viennese café tucked between cobblestone alleys and antique bookstores. The waiter placed it in front of me with a grin and a quiet “Genießen Sie.” I didn’t speak much German, but that first bite needed no translation. It was everything I didn’t know I was missing.
And now, I’m going to help you make it in your own kitchen.
What Is Kardinalschnitten?
Kardinalschnitten—sometimes called “Cardinal slices”—is a traditional Austrian dessert made of alternating layers of meringue and sponge cake, typically flavored with coffee and filled with whipped cream or sometimes jam. Imagine the fluff of a marshmallow married to the structure of a cake roll. Yep, that’s the vibe.
It’s not overly sweet. It’s not dense. It’s that perfect in-between that fits just as well on a holiday dessert buffet as it does with your afternoon coffee.
Ingredients You’ll Need
For the meringue:
- 4 egg whites (room temp)
- 100g (½ cup) granulated sugar
- Pinch of salt
For the sponge:
- 4 egg yolks
- 80g (⅓ cup) sugar
- 2 tbsp cold brewed coffee (or espresso)
- 60g (½ cup) all-purpose flour
For the filling:
- 250ml (1 cup) heavy whipping cream
- 1 tbsp powdered sugar
- Optional: Apricot jam or raspberry jam
How to Make Kardinalschnitten
Step 1: Get That Oven Ready
Preheat your oven to 300°F (150°C).
Line a large baking tray with parchment. Then draw alternating stripes (about 2 inches wide) to guide your piping later—think zebra crossing but tastier.
Step 2: Meringue Magic
Whip the egg whites with a pinch of salt until soft peaks form. Gradually add sugar, one spoonful at a time. Whip until glossy and stiff.
Pro tip: If you can flip the bowl upside down and nothing moves, you’re golden.
Scoop the meringue into a piping bag with a large round tip. Pipe the meringue along the even-numbered lines on your parchment.
Step 3: Sponge Layer
In a clean bowl, beat your egg yolks with sugar until thick and pale. Add coffee. Fold in flour gently—no overmixing.
Spoon the batter into another piping bag and pipe it between the meringue stripes, filling the gaps.
Step 4: Bake Low & Slow
Pop it in the oven for about 25–30 minutes. The meringue should stay pale, and the sponge should feel springy to the touch.
Let it cool completely. Then slice it right down the middle so you’ve got two long sheets ready to stack.
Step 5: Whipped Cream + Optional Jam
Whip the cream with powdered sugar until soft peaks form.
Want an extra zing? Spread a thin layer of apricot or raspberry jam on one half of the cake before the cream.
Step 6: Assemble Like a Pro
Spread whipped cream over one sheet. Gently place the second sheet on top, aligning sponge-to-sponge. Chill it for at least 30 minutes before slicing.
Slice along the stripes to make neat, finger-like portions. That’s the signature look.
Tips for Nailing Kardinalschnitten
- Eggs at room temp whip better. Always.
- Use fresh cream, not canned. Texture matters.
- Want more of a dessert buffet vibe? Cut into small squares and dust with powdered sugar.
- Don’t skip the cooling stage. Warm meringue + whipped cream = sad puddle.
- If you’re feeling bold, flavor the cream with a dash of vanilla or a touch of coffee liqueur.
How Kardinalschnitten Compares to Other Cakes
Unlike a heavy chocolate fudge cake or a rich brownie cake, Kardinalschnitten lives in a lighter lane. It’s fluffier than most German cakes, but more structured than many pie-adjacent desserts. Think of it as the airy cousin of a traditional coffee cake. It fits anywhere on the “Cakes and More” table.
And honestly, it’s the kind of pastry that looks more complicated than it is—so it’ll win you points without breaking your spirit.
More Austrian and German-Inspired Recipes
Looking to build out your European dessert collection?
Try your hand at these next:
- Classic Sachertorte (for chocolate lovers)
- German Bee Sting Cake (aka Bienenstich)
- Viennese Apple Strudel
- A creamy Chocolate Fudge Cake that balances depth with sweetness
Kardinalschnitten (Austrian Meringue Cake)
Ingredients
Method
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. Draw 2-inch alternating stripes to guide piping.
- Whip egg whites with a pinch of salt until soft peaks form. Gradually add sugar and beat until stiff and glossy.
- Pipe onto the even-numbered lines on the baking paper.
- Beat egg yolks with sugar until pale and thick. Stir in cold coffee. Gently fold in the flour without overmixing.
- Pipe this batter in the gaps between the meringue stripes.
- Bake for 25–30 minutes. Meringue should stay pale and sponge should be springy. Cool completely on a rack.
- Whip cream with powdered sugar until soft peaks form. Optional: spread a thin layer of jam over one half of the cake.
- Cut the cake base in half across the stripes. Spread whipped cream on one half, place the second half on top. Chill for 30 minutes.
- Cut along the stripes into rectangular slices. Serve cold.
Notes
- Room-temperature eggs whip better—don’t skip this!
- You can skip the jam if you want it purely creamy.
- Store in the fridge for up to 1 day. It’s best eaten the same day you assemble it.
- Use a serrated knife for clean cuts.
- If you want a sharper look, chill before slicing.
FAQs About Kardinalschnitten
Q: Can I make it ahead of time?
Yes, but assemble it no more than 12 hours in advance. The cream can soften the meringue if left too long.
Q: Can I freeze it?
Not ideal. Meringue doesn’t freeze well—it gets weepy. Serve it fresh if you can.
Q: I don’t like coffee. Can I skip it?
Totally. You can sub in vanilla extract or even a little citrus zest for a twist.
Q: What’s the origin of the name?
“Kardinal” refers to the cardinal-like colors of the cake—white meringue and golden sponge—reminiscent of clerical robes. Austrians are poetic like that.
Q: Can I turn this into a roll cake?
Technically yes, but the meringue layer makes it delicate. Handle with care if you go that route.
