LOCATION: Recipes >> German >> Cardinal Cake
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Cardinal Cake
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Austrian Cardinal cake
5 egg whites
150 g sugar
Beat until soft, add sugar, beat until stiff.
Put in pastry bag and set aside.
2 whites
7 yolks
150 g sugar
150 g flour
Beat the 2 whites stiff, add yolks one by one and sugar and whip
until very fluffy.
Gently fold in flour (a wisk will do). Put in pastry bag.
First pipe equidistant lines of white onto parchment, then fill in
spaces in between lines of white with yolk batter. The two edges
should be yolk.
Bake 20 minutes 325F / 160C.
Roll the cake around a core of sweetened whipped cream, slice, and
serve.
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