Go Back
Kardinalschnitten cake

Kardinalschnitten (Austrian Meringue Cake)

Kardinalschnitten is a light Austrian cake made with stripes of fluffy meringue and airy sponge, layered with whipped cream and sometimes jam. It's soft, sweet, and perfect with coffee — like a cloud turned into dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8
Course: Dessert, Tea-Time Treat
Cuisine: Austrian, Central European
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Meringue:
  • 4 egg whites room temperature
  • ½ cup 100g granulated sugar
  • Pinch of salt
For the Sponge Cake:
  • 4 egg yolks
  • ⅓ cup 80g sugar
  • 2 tablespoons brewed coffee cold
  • ½ cup 60g all-purpose flour
For the Filling:
  • 1 cup 250ml heavy whipping cream
  • 1 tablespoon powdered sugar
Optional: 2 tablespoons apricot or raspberry jam

Method
 

Step 1: Preheat and Prep
  1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. Draw 2-inch alternating stripes to guide piping.
Step 2: Make the Meringue
  1. Whip egg whites with a pinch of salt until soft peaks form. Gradually add sugar and beat until stiff and glossy.
  2. Pipe onto the even-numbered lines on the baking paper.
Step 3: Make the Sponge Batter
  1. Beat egg yolks with sugar until pale and thick. Stir in cold coffee. Gently fold in the flour without overmixing.
  2. Pipe this batter in the gaps between the meringue stripes.
Step 4: Bake
  1. Bake for 25–30 minutes. Meringue should stay pale and sponge should be springy. Cool completely on a rack.
Step 5: Whip the Cream
  1. Whip cream with powdered sugar until soft peaks form. Optional: spread a thin layer of jam over one half of the cake.
Step 6: Assemble
  1. 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.
Step 7: Slice and Serve
  1. 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.