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Kardinalschnitte with Roasted Strawberries & Strawberry Cream

Kardinalschnitte with Roasted Strawberries & Strawberry Cream

Eric Wolitzky
A stunning twist on the Austrian classic, this version features ribbons of airy meringue and sponge cake layered with roasted strawberries, strawberry whipped cream, and an optional rhubarb sauce for a sweet-tart finish.
5 from 1 vote
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Prep Time 1 hour 15 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Course Dessert
Cuisine Austrian
Servings 8 servings

Equipment

  • 2 half-sheet trays
  • 2 sheets parchment paper
  • 1 ruler
  • 1 pencil
  • piping bag fitted with 1/2-inch round tip

Ingredients
 
 

For the Meringue:

  • 4 large egg whites
  • 1/3 cup + 1 tbsp granulated sugar
  • 2/3 cup confectioners' sugar
  • 1/8 tsp salt
  • 1 tsp vanilla extract

For the Sponge:

  • 4 large whole eggs
  • 4 egg yolks
  • 1/4 cup granulated sugar
  • 3/4 cup + 1 tbsp all-purpose flour
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • zest of 1 lime

For the Vanilla Roasted Strawberries:

  • 2 lbs strawberries hulled and sliced
  • 1 ¾ cups granulated sugar 383g (adjust to taste)
  • zest and juice of 1 lemon
  • 2 tbsp balsamic vinegar
  • 2 tsp vanilla extract
  • 1 tbsp pectin
  • 1/4 tsp fresh ground black pepper
  • 1 pinch salt
  • fresh basil – a few torn leaves

For the Strawberry Whipped Cream:

  • 1 ½ cups heavy cream
  • 1/2 cup confectioners' sugar
  • 1/4 cup freeze-dried strawberries

For the Rhubarb Sauce (Optional):

  • 4 cups rhubarb fresh or frozen
  • 1 ¼ cups granulated sugar
  • 3/4 cup champagne or sparkling rosé
  • 3 pods star anise
  • zest of 1 orange

Instructions
 

For the Meringue & Sponge Layers:

  • Preheat oven to 300°F/ 150°C.
  • On one sheet of parchment, draw two 3x15-inch (8 x 40cm) rectangles. On the second sheet, draw one more. Flip both sheets over and place on sheet trays.
  • In a stand mixer with the whisk attachment, beat egg whites and salt on low until soft peaks form. Gradually add granulated sugar and whip on high to stiff, glossy peaks. Beat in vanilla.
  • Sift confectioners' sugar over meringue in 3 additions, folding gently.
  • Pipe three long meringue lines into each rectangle.
  • Add remaining sponge ingredients to the meringue still in the mixer bowl. Whip 5 minutes until thick and ribbony. Sift in flour and fold gently.
  • Pipe two slightly taller sponge lines between the three meringue lines in each rectangle, connecting the rows.
  • Bake for 20–35 minutes, rotating halfway and leaving the oven door cracked. Meringue should feel dry to the touch.
  • Turn off oven and leave cakes inside for 10–15 minutes to dry fully.
  • Cool completely. Flip cakes upside down and peel parchment away gently — don’t use an offset spatula.

For the Vanilla Roasted Strawberries:

  • Preheat oven to 375°F/ 190°C.
  • Whisk pectin into sugar, then massage in lemon zest and vanilla.
  • Toss all ingredients together and roast in a 9x13-inch (22 x 33cm) pan for 20 minutes, until berries are soft but hold shape in a thick syrup. Set aside to cool completely and store in refrigerator until ready to use.

For the Strawberry Whipped Cream:

  • Blend freeze-dried strawberries and sugar in a food processor until fine.
  • Add cream and whip until thick but not stiff.

For the Rhubarb Sauce (optional):

  • Combine ingredients in a pot and cook until rhubarb is soft.
  • Blend until smooth, strain, and chill.

To Assemble:

  • Trim the cake layers. Place one layer on a platter.
  • Spoon 1/3 of the roasted strawberries onto the cake, letting juices soak in.
  • Pipe or dollop whipped cream over the berries.
  • Repeat with the second layer of cake and filling.
  • Add the final layer on top and chill for 30 minutes to set.
  • Dust with powdered sugar and drizzle with rhubarb sauce (if using). Garnish with fresh basil or edible flowers.

Notes

Kardinalschnitte with Roasted Strawberries & Strawberry Cream
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