CARDINAL CUTS OUR BEST RECIPE! Strawberry mousse / baking guide
Cardinals, everyone knows them, many love them, but most have never baked them at home! That's the way it was for me ... and because I did not want to endure this "shame" (as a trained pastry chef), Stefan showed me how to do these incredibly tasty cuts "quite easily" - with a few tricks. =)
You need this for your floors (for 2-3 cuts):
300g protein
250g sugar
100g yolk
120g eggs
100g sugar
10g vanilla sugar
100g of flour
For decoration:
Fresh strawberries
Icing sugar for sprinkling
That's what you need for your strawberry mousse (for about 1 slice):
3 sheets of gelatine
120g strawberries
400g Obers
40g powdered sugar
That's what you need for your coffee mousse (for about 1 slice):
2 sheets of gelatine
10g of rum
10g dissolving coffee
50g powdered sugar
400g Obers
No matter how much cake I eat ...
The shoes always fit !!! =)
Let's start!
flooring:
It is best to prepare all the ingredients and your tools, so that your biscuit mass does not collapse. (Already cut your baking paper into oblong stripes, as wide as your cuts should be)
First beat your egg whites with the 300g granulated sugar and a pinch of salt until creamy.
In the meantime, pre-heat the oven at 180 ° C.
If your egg white is well opened, you can already open your biscuit mass.
For this you give the yolks, eggs, 100g sugar, and the vanilla sugar in your food processor and let everything hit well.
If the mass is nice and frothy, you can also fold in the sieved flour.
Dress up and bake:
Now fill your protein mass in a syringe bag with a hole.
Then you can dress them up in 3 elongated strips on your prepared, elongated baking paper strips on. Then apply another strip directly to the egg whites to make the strip higher. (During baking, the biscuit mass is more noticeable than the protein mass. - Two levels one above the other make the height more equal during baking)
Now you fill a second spray bag with hole spout with your biscuit mass.
Then fill in the interstices (between the protein strands) with your biscuit mass.
Now you can still sprinkle icing sugar over your bottoms.
Then it's off in the oven, for 25-30min, at 180C ° circulating air.
Strawberrymousse:
First, puree your strawberries with a blender.
Then you soften your gelatin in cold water.
Give the sieved icing sugar to the top and whip well together.
Now you can already gently heat / dissolve the gelatine (with some strawberry margarine).
Then add the dissolved gelatin to the remaining pureed strawberries and lift everything under the tops.
Of course, even fresh strawberry bits could be underlined, depending on your preference.
Coffee Mousse:
First, soak your gelatin in cold water.
Then you mix your Löskaffee with the rum.
Meanwhile, you open your top together with the icing sugar.
Dissolve the gelatine in some loosened coffee-rum-mixture under heat (carefully) and then add it to the rest of the dissolved coffee-rum mixture.
If your top is creamy-firm, you can fold in the mix and then put the cuts together.
Assembling strawberry mousse or coffee mousse:
Put your bottoms upside down on a suitable surface and carefully remove the baking paper strips.
If you want, you could now spread a good strawberry jam on the ground with the strawberry variety.
Then comes your delicious strawberry mousse / coffee mousse on the cut bottom. Smooth everything with an angle palette.
Now comes back to the ground on the mousse we dust with powdered sugar. (- If you want your cardinal cuts to be higher, you could add a layer of mousse and a bottom.)
Now it's off in the fridge until the mousse is a bit firmer and therefore better to cut.
Thus, your Cardinal cuts is already ready to enjoy! - We hope you enjoyed our recipe, if so please drop us a comment, or let us have a Like / Abo on KZfaq
* Some of the links above are affiliate links. That is, if we have inspired you to invest in a product of these links, we are earning a small commission as a kind of "thank you." For you as a buyer, it does not matter if you order the product through the link, or directly on Amazon, and we appreciate your support so that we can continue to develop delicious recipes for you 😉