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Kardinalschnitten for Easter

A light Austrian cake made with layers of soft sponge, airy meringue, and creamy coffee filling. Perfect for Easter brunch or any special occasion when you want something elegant yet easy.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling time 1 hour
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: German-European
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Sponge Batter:
  • 4 egg yolks
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
For the Meringue:
  • 4 egg whites
  • ½ cup sugar
For the Filling:
  • 1 cup heavy cream
  • 2 teaspoons instant coffee or espresso powder
  • 2 tablespoons powdered sugar
For Garnish:
  • Powdered sugar for dusting

Method
 

Preheat the oven.
  1. Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the sponge batter.
  1. In a mixing bowl, beat the egg yolks, sugar, and vanilla until pale and creamy.
  2. Gently fold in the flour and cornstarch until smooth. Don’t overmix.
Make the meringue.
  1. 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.
Pipe the layers.
  1. 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.
  1. Bake for 20 minutes, or until the sponge is golden and the meringue is crisp on top.
  2. Let it cool completely on a rack.
Prepare the coffee cream.
  1. 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.
Assemble the cake.
  1. 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.
Chill and serve.
  1. Dust with powdered sugar and chill for at least 1 hour before serving.
  2. 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.