Cake "Kardinalschnitte or Cardinal strip"

[Protein dough:]

Cake "Kardinalschnitte or Cardinal strip"

Category: Confectionery

Ingredients
Protein dough:
proteins	5 pieces.
sugar	180 g
Sponge dough:
eggs	2 pcs.
yolks	3 pcs.
sugar	55 gr.
flour	55gr
vanilla
Cream:
cream 33%	150 gr.
sah. powder	40 g
vanilla
raspberry jam or others.	3-4 tbsp. l

Cooking method

• I cite the norm of products and the cooking technology without changes, since it was at the source
  
  The second problem is, to what extent should you bake ?? !!!!!
  
  I've been baking baked ... I had no idea what the consistency of the protein should be !!!! As a result, the first pancake brutally stuck to plain white paper (which I decided not to grease with anything, and this is another mistake of mine !!!! Now I know! The oven is only on silicone or maybe on silicone paper, I really liked this paper!) here, the first cake could be removed only with strips of biscuit only. the protein ones remained tightly adhered. But now I already knew that protein is delicious !!!!! Something like a bird comes out. But not meringue !!!
  I terribly baked the second cake ... as always, ten cases at the same time and as a result of a continuous marriage, the protein became lower than a dry biscuit
  
  Time is night. I make the second portion. No longer round, but on a silicone mat
  
  
  
  All the dough was deposited in one layer. When baking, I was guided by a biscuit. Then I cut it in half and layered it with cream, which I made more. It seemed to me that two servings should be done, at least.
  
  I had strawberry jam (probably for the sake of it I decided on this cake)
  
  On top, I really wanted to add grated chocolate
  
  In general, even my failures did not spoil the positive impression of the result.
  
  
  The main thing is not to bake the biscuit !!! A very interesting combination of delicate protein ... I don't even know what to call it, but like soufflé, biscuit and jam !!! I have always had the conviction that if a cake with jam, then this is no longer a cake, a pie ... but there are exceptions. And this recipe is one of them.
  
  I will do it, I think more than once. I will share the results. And I will wait for your options

Well, finally we got the recipe: flowers :. Oksana. The beauty.

what a beauty! delicious probably? tell me, otherwise I don't care ...

Well, finally we got the recipe: flowers :. Oksana. The beauty.

oh, it's a shame !!!!!!!!!!

what a beauty! delicious probably? tell me, otherwise I don't care ...

so I like everything said of course delicious!

I will definitely do it!
Only I don’t know how to plant a thing ... Is it not more difficult than squeezing a pipka out of a pastry bag? is my maximum

[Arka]

Arka , exactly! Like a pipku, only liiiiiiinnnnnuuuuuyu yuyuyuyu!

Ksenia, well you're a genius - no questions asked !!! Sho pioneer, too clear! It's not clear only - where you got into ??? !!! Well luxurious!

[tsvika]

It's not clear only - where you got into ??? !!!

How where ??? I stubbornly expand my body-possession !!!

(And the genius, it's not me.These are the ones who came up with such a tricky recipe and the one who brought the link to the Kindergarten tsvikaBy the way, who was it? Whom to oblate? )

If my memory serves me, then Hairpin brought this recipe to the preparations: girl_red:

Found the first mention of the recipe in Preparatory

Cardinal strip ( 🔗 / https://mcooker-enm.tomathouse.com/s-image/2697/forum/topic4224s240.html) [/ i]

Fall away! February 12, 2011 .. This is a biscuit!

Oksana, what are the 2 types of sugar in the description of the preparation

Wow, sweet! Wow, big-eyed!
She herself ran to the link, to watch the original. They meant vanilla sugar. And I didn’t add it to the composition. But since I give vanilla, I’ll go remove the "two types" and add vanilla

Thank you!

[First !!! It is not necessary to beat in the bath for sooo long! I haven’t timed it, but I don’t need it like a wet meringue. Beat until frothy and that's it, otherwise the biscuit will be oak.]

!!!!!!!!!!

And I also remembered and added to the notes:

First !!! It is not necessary to beat in the bath for sooo long! I haven’t timed it, but I don’t need it like a wet meringue. Beat until frothy and that's it, otherwise the biscuit will be oak.

: oWhat !!! I'm dead, I will definitely do it! Thank you for the beauty! You just need to figure out in strips where, what and how much to press ... You need to draw a diagram on the bamazhka!

Oksana, I don’t understand something with a biscuit dough. The addition of whipping is understandable. This is a hot-cooked sponge cake, just like the Wenceslas cake is made. But what is .... well, while I was writing, you were corrected, and you corrected.
All question is cleared.

but the two sugars in this cake are not the most difficult (for me it was)

oh, so I'm waiting for the second kamikaze. Very interesting, it was so confusing to me, because what, as always, was doing at night, after sleepless nights? Or am I essentially a brake

For the cake
I did it in the evening, after it my hands trembled very much and the photo slightly mows

I got a lot more protein dough. And I decided to use it like this

Stupid decision, result

Now according to my mistakes.
1 cream is not whipped very well.
2 Jem took an apple light, you can't see it, so she laid a kiwi.
3 For a biscuit, it is better to take homemade eggs so that it is yellower. (or maybe add something more yellow)
4 My husband said that it would be nice to sprinkle coconut on top.
5 I reduced the oven temperature to 160, otherwise I baked it for 15 minutes.
What I remember I will add here is the result (it's good that I photographed it in the morning in the morning, I didn't have enough for exactly 6 servings.

Girls who baked this cake, I have a question for you. Did your layer have a height after baking? Throughout the entire baking, I first rose above the biscuit. Then the biscuit began to rise and there were two layers of approximately the same height. After I took out the baked layer from the oven, the biscuit layer dropped to the level of the "rag"
I thought that in the pictures of the girls the white layer is the meringue when cut. But now I think it's a cream. At least that's the case for me. The meringue layer is not visible at all. It is only felt when eaten.
Here are a few photos so that whoever will bake has an idea of ​​what happens in the baking process.
Although it is not a fact that it should be so. It is possible that you did it differently and I did something wrong, that there is practically no meringue layer. Only taste.



This is in the oven as it changed when baking.



Immediately after baking and after standing for a while and cooling down.



And the moment of assembly. I added more chocolate chips on top of the cream.



Well, the very piece of the already assembled cardinal.



I also had more protein mass than biscuit. I baked a whole layer of protein mass the size of the cake. Lay it down in one layer. True, he was so thin that he did not give the cake any height. Added only taste.
Overall, the cake is delicious. They ate it quickly. But whether it should be like this or not - I don't know.

No, my protein layer was even more biscuit. I baked on a silicone mat, immediately removed the mat with a strip from the pan and covered it with a towel, took off the towel after 3 hours. The white in the photo is protein, and my cream is not whipped. so thin anointed.

[Oira]

Vivat to the daredevils !!!!!

Oira, your biscuit is fried ???

Girls, you shouldn't have left the protein mass. ITS, unambiguously, must be set aside all !!! Yes, when baking, the strips will be higher than the biscuit, but then they will equal !!! Lyudochka, do you see that you just lack the height of the protein stripes? Oh, this is such a tricky cake. I told you that

two sugars, in this cake, not the most difficult (for me it was)

Luda, the bottom of your cake, on the sides, is very fried. It seems to me that in these areas there is nothing left of the protein. And the protein should be! A thick layer! Because in my photo all that is white is protein, not cream !!!!!!

Well? Will we repeat ??? I will! Only now I am already waiting for strawberries, because for myself I decided firmly that for this cake, it is necessary either strawberry-strawberry or apricot jam.

[Oira]

Oira, your biscuit is fried ???

There is a bit I will definitely repeat, but mine no longer want cakes. Require lean cookies

[artisan]

artisan, I carry my report, take:

And the cutter:

Oddly enough, but the problems were exclusively in the transfer of proteins into the bag, the bag of lindens, sat down and did not want to be filled with proteins. But I defeated them. And then, without hesitation, she poured the biscuit into the bag too. My baking sheet is probably about 32 to 28. All the dough is gone, not a drop is left. And in the oven, as everything began to rise, I think I didn't finish off the squirrels. They do not rise in meringue, but here they suddenly spread so wide. Well, nothing, everything is baked, baked.
And, I also forgot, I'm smart, I forgot to grease the paper and barely tore off the proteins
So, more about the taste .... Well, I wonder what happened .... I don’t know if I’ll bake it again. But the eldest son seemed to like it. The only thing he said was that the jam needed a little more.
Everything, reported. Oksana, thanks!

I (Oksana) and everyone who is interested in this Viennese dessert, I found a video on You Tube with a small piece of a master class by Viennese pastry chef Franz Schmeissl. At the beginning of the video, he recommends the book "Wiener Süßspeisen" von Karl Schuhmacher - "Viennese Sweet Desserts" by Karl Schumacher (once the chef of the Oberlaa spa confectionery in Vienna). And for 1min. 48sec. the preparation of Kardinalschnitte according to Karl Schumacher's recipe begins.

Backkurs und Rezepte mit Konditor-Meister Franz Schmeissl:



The video was uploaded by amateur Viennese pastry chef Fred Zimmer, who attended the workshop. On his website, I found recommendations for baking and preparing various creams for Kardinalschnitte, if necessary, I can lay out. I do not give a link to the site, because I cannot get to it today. It's good that I copied everything in advance.

[ELa_ru]

ELa_ru, yeah ... after such a video, I'm somehow ashamed of my cardinal
and in a whisper - when I watched the video I remembered that I did not sprinkle it with powdered sugar before baking ..., but I squeezed the biscuit out of the bag, just like a guru

[Tat_yanka]

Tat_yankaThe proteins are not overdried! And the biscuit is ok !! Fine!!!! Jam, yes, probably need more and maybe cream ??? And so, you got a wonderful strip !!!! (in what, I scared everyone here, but it turns out that I'm such a crooked hand) As for filling the bag with proteins, everything is also simple there. I wanted to describe how to do this myself, but I got into the Internet for pictures and found wonderful explanations. So read 🔗 and this 🔗

ELa_ru , thanks a lot for the video! I really liked the two-story strip of proteins. The video shows that both the biscuit part and the protein part should be the most tender !!!!

[Mistress]

Mistress, please tell me, can you whip the biscuit dough in the usual way without a bath (the hand mixer is weak)?

theoretically it is possible ... but practically, I don’t know.

Oksana! In the video, the dessert is prepared according to the recipe of Karl Schumacher. So there the biscuit is prepared in a cold way. I downloaded the book and spent half a day working on the translation in order to somehow understand how dough and cream are made there. In the original recipe, all ingredients are given in grams and there are several nuances in the preparation of dough and cream.
And on the site of Fred Zimmer there are very convenient tables for preparing various creams for this dessert.
If you will, I can post it.

If you will, I can post it.

Please !!!!! And about the nuances of cooking !!!!

Please !!!!! And about the nuances of cooking !!!!

We all askLike a class laggard

Jam, yes, probably need more and maybe cream ???

Oksana, thanks! And I put the cream even more than in the recipe, 200 ml whole !!!
And I know about filling the bag, thanks. It was just that there was a lot of protein mass for the bag, so everything was not convenient. After I watched the video, I think, but not blind me once more? Not, probably, I still have to do another one more time. : girl_haha: And the homemade tastes like it, they said it was tender

Well, I made a cake ... I'll lay out the incision later, when I cut it.

The impressions are not unambiguous. The dough and protein and biscuit turned out to be excellent. There were no problems with baking either. It turned out two very delicate layers, easily separated from the paper (it oiled it a little).But the cream, as a whipped cream, is somehow not very good for me. I think musky cream and tender soufflé would be good here.
I smeared it with lover's jam.
I tried to decorate with whipped cream - I realized that I am not friends with them

[Kardinalschnitten]

Kardinalschnitten



Approximately 18 pieces

Protein mass:
330 g egg whites
220 g granulated sugar

Sponge cake:
90 g egg yolks
90 g whole eggs
70 g granulated sugar
0.3 g salt
77 g flour

Coffee Cream:
5 g gelatin
15 g water
20 g granulated sugar
10 g coffee paste or 10 g instant coffee
400 g whipped cream

Or strawberry buttercream:
12 g gelatin
36 g cold water
230 g strawberries (cut in half or quartered)
60 g granulated sugar
Lemon juice to taste
230 g whipped cream

Or raspberry buttercream:
It is done in the same way as strawberry, only instead of strawberries you need to take raspberries (you can use deep-frozen raspberries).

Cooking.

Cut 2 strips (650 × 150 mm) from baking paper onto baking sheets.

Both masses are whipped simultaneously in a mixer.

Protein mass: Beat whites with granulated sugar until elastic, until soft peaks.

Sponge cake: Beat yolks, whole eggs, granulated sugar, vanilla sugar and salt until frothy. (Do not add flour.)

On a paper strip in length from a pastry bag, deposit 3 strips of protein mass at a distance of about 15 mm from each other.

Gently mix the flour into the beaten egg mass.

Place the biscuit mass in a pastry bag and deposit 2 strips of biscuit between the strips of protein mass.

Sprinkle the strips with icing sugar and bake in an oven preheated to 160 ° C with the door ajar for about 30-35 minutes.

Important: the baking time and temperature must be measured in such a way that the biscuit mass is baked. The protein mass should only be dried on top, but not baked until tender. Otherwise, the protein mass will lose volume and become rigid.

Cool the strips.

Turn the strips over and remove the paper.

Apply the finished cream to the bottom layer, smooth it and cover with the top layer.

Cut the strips into pieces approximately 30 mm wide and sprinkle with icing sugar.

Note: the recipe of the hotel restaurant "Trauner" (Trauner 3 *) is a protein mass with a high sugar content
(protein / sugar - 9/8), and also a little lemon zest is added to the biscuit mass.

Coffee Cream:
Mix gelatin with water and dissolve in a water bath.
Mix coffee paste with granulated sugar and add to whipped cream.
Coffee paste can be replaced with instant coffee.

Strawberry Cream:
Mix gelatin with water.
Mix strawberries with granulated sugar and boil for a few minutes. Do not knead the fruit, just stir it.
Let cool slightly.
Add gelatin and lemon juice to the fruit to taste, mix and let cool.
Add the cooled, but not hardened mixture to the whipped cream.

Freshly baked, chilled and cream-filled strips tolerate strong chilling and freezing.

A source: "Wiener Süßspeisen" - Karl Schuhmacher, 2007, pp. 121-122.

Photo from Fred Zimmer's website:


Strawberry or raspberry mousse:
160 g strawberry or raspberry puree
130 g granulated sugar
25 g lemon juice
13 g gelatin
35 g water
440 g whipped cream
100 g strawberries or raspberries

Mix berry puree with sugar and lemon juice.

Mix gelatin with water and dissolve.

Mix everything with whipped cream and fruit.

Spread on the product and refrigerate.

Also suitable for freezing.

The cream is very soft and when cutting the knife blade passing through the fruit makes the cut unsightly. I would not put all the fruits in or exclude them entirely (Fred Zimmer).

A source:
🔗

From the comments on the recipe: The first 10 minutes I baked with the oven door closed, and then baked with the door slightly open until cooked. It turned out super!

[ELa_ru]

it was not for nothing that it seemed to me that the mousse was more suitable for the cake
ELa_ru

Here's my cut!

Oksana .. The cake is super tasty ... Very very delicate, awesomely light. Almost all that is white is baked protein. You can't name it meringue. Something in between soufflé and poultry milk.The biscuit is very tasty.
My opinion is that you can simply coat with whipped sour cream and sprinkle with fresh berries. The combination will be amazing

[tsvika]

tsvika! Super! You have such a strong protein turned out.

[ELa_ru]

ELa_ru, thank you very much for the photo and detailed description of the preparation of this cake. And the most important thing for me (and I highlighted it in blue) is that I found the reason that my soufflé did not keep its shape after baking. I just overexposed the deposited dough in the oven.
Now I will definitely repeat it again. Thank you!!

the soufflé kept its shape very well. I baked for about 20 minutes until the biscuit is ready

[Note:]

Added a note to the recipe (I just forgot yesterday).

Note: the recipe of the hotel restaurant "Trauner" (Trauner 3 *) is a protein mass with a high sugar content (protein / sugar - 9/8), and a little lemon peel is also added to the biscuit mass.

That is, 330 g of protein will require 293 g of granulated sugar and a little lemon zest in a biscuit mass.

You have such a strong protein turned out

Girls, I once got the advice of a pastry chef that for whipping you need to take whites from eggs with a dark shell - their protein is thicker than that of eggs with white shells.

And indeed it is. And their yolks are brighter, you get a more yellow biscuit dough and the cut of the cakes will be more contrasting.

[ELa_ru]

ELa_ru I have dark-shell testicles. White is hard to buy

no, girls, happiness is not in eggs. I also had dark ones, but I was in a hurry, my son woke up before that and I was very nervous that he would wake up again now and now and I would not have time to bake everything, so I hurried

[Mistress]

Hello everybody! Mistress, Oksana, thank you for the recipe !!! My husband liked it with jam. I have a very tender and delicious cake with apricot.

The cream was 200g and for some reason they were not visible, probably absorbed.
Ela_ru, and thank you for the illustrative recipe, it helps a lot.

[Mistress]

Mistress Thank you so much for the recipe! Very tasty, delicate, light cake!

I came with my result. I did it with coffee cream, one of these days I will definitely try to do it with strawberry



This is the whole cake, even before being sent to the refrigerator.


And these are just baked cakes



I immediately realized several of my mistakes.

1. At first, I decided that the protein mass is 2 times more than the required amount, and only in the baking process I realized that it just needed more, the biscuit rises, but the protein is not. I will consider for the future.

2. I baked at 160 degrees with the oven door ajar, but still the cakes were very fried. And the mistake is that, firstly, I set the baking sheet too high, and secondly, I turned on the baking function in the oven, but I had to leave it just full heating.

I will do the following with errors in mind.

My second Cardinal, strawberry, with protein this time everything is fine, but he still browned on top ...



I cut the long cakes in half, so it sagged a little in the middle. In the lower cake, you cannot see the protein because it is the edge, in fact, everything is like on the upper

[Mistress]

Mistress Thank you very much for the recipe, the cake didn't work for the first time. I don't get biscuits in a water bath, I replaced the biscuit in the bath with vanilla in boiling water (I also added five yolks from the protein dough). If you add yolks, then you need to make vanilla for half a portion, I made the remainder for a portion and baked it in a slow cooker. The jam was strawberry, I smeared a piece with blueberry (it's just great, he podhidit there a lot more), according to your advice, I put more jam and whipped a little more cream. Everything turned out very gently, I thought the biscuit would be dry, but it just turned out cool and there was no need to soak. thanks again

Hello everyone: flowers: Today I ripened for a cake - the squirrels were whipped perfectly (I already know how to do this), the biscuit was slightly boiled to the bowl when whipping, laid out in strips - the meringue rose well, turned brown, I was looking for a biscuit between the strips with a magnifying glass: girl_haha: I buried between meringue and ...died Oh rzhu I can't, my husband looks at me suspiciously I took it out of the oven, began to cool down and the meringue began to resemble a "rag", but I went to the end, smeared it with jam and cream, rolled it into a roll and put it in the hall-nik - I will say so and should be In short - born to crawl, cannot fly About the taste qualities of my work I will report later

I report - it's so tasty: nyam: I will definitely make a second run

[nut]

Girls, thanks for the reports !!! Looking at your photos, I conclude that the most important thing is not to deviate from the proportion, so that the balance between the amount of protein and biscuit is not disturbed, and more, it is very important not to overdry.

the meringue began to resemble a "rag"

nut, and you managed to digest the biscuit, when whipping and already overcook the cake.
But if you liked this option, then you need to do more, that's for sure!