Cardinal slice

Kardinalis-szelet

Cardinal Slice (known in German as Kardinalschnitte) is a traditional Austrian dessert that is popular in Vienna and beyond. This delicacy is a fine example of the pastry art that characterizes Austrian baking and dessert culture. The dessert is notable for its distinctive appearance, featuring layers of meringue and sponge cake filled with a rich cream filling.

Ingredients and Preparation

The cardinal slice is made from a combination of egg whites, sugar, and vanilla to create the meringue layers, while the sponge cake layers are typically made from egg yolks, sugar, and flour. The filling usually consists of whipped cream, often flavored with vanilla or sometimes coffee, sandwiched between the meringue and sponge cake layers.

To prepare a cardinal slice, bakers first whip egg whites with sugar to form a stiff meringue, which is then piped onto a baking sheet in long strips. Separately, a sponge cake batter made from egg yolks, sugar, and flour is prepared and piped alongside the meringue strips. The two components are baked together, allowing them to bond into a cohesive layer. Once cooled, the meringue and sponge cake base is cut into slices and layered with the whipped cream to form the final dessert.

Cultural Significance

The cardinal slice holds a special place in Austrian cuisine, often served in coffeehouses and bakeries throughout Austria. Its name is said to derive from the cardinal's attire, with the white meringue representing the cardinal's cassock and the sponge cake symbolizing the sash. This dessert is not only a testament to the skill of Austrian bakers but also a reflection of the country's rich culinary traditions and history.

Serving and Variations

Traditionally, cardinal slices are served chilled, making them a refreshing treat, especially during the warmer months. While the classic version features a vanilla-flavored cream, variations exist, including adding coffee, chocolate, or fruit-flavored creams to the filling. Some modern interpretations also incorporate liqueurs into the cream for an added depth of flavor.

See Also

• Sachertorte
• Linzer torte
• Apfelstrudel
• Viennese cuisine