Cardinal Slice with Coffee Cream

For the cardinal slice with coffee cream, first prepare the meringue. For this, whip the egg whites with the sugar added little by little to a not too firm beaten egg whites – necessarily in a wide baking bowl, so that the beaten egg whites get a nice volume.

For the sponge, whip the egg yolks, sugar and egg until thick and white foamy. Add the lemon zest and salt, finally sift the flour on top and fold it in very carefully, using loose motions.

Line the baking sheet with a sheet of parchment paper. For piping, you will need a piping bag with a 1 cm smooth-edged nozzle. Pour in the meringue mixture first and pipe 3 sheets twice, about 1 1/2 cm apart. The strips should be about 25 cm long. Pipe the sponge mixture between each of the three meringue layers, using a smooth nozzle of the same size. Work quickly so that the snow does not fall apart.

Dust with powdered sugar and place in a 150 °C oven for about 25 minutes. Halfway through baking time, turn the baking sheet to the other side so that both sides are baked evenly.

Immediately after baking, while still hot, invert onto parchment paper and peel the paper off the bottom. Cool.

Meanwhile, prepare the coffee cream: Soak the gelatin in cold tap water, then lift it out, squeeze it slightly and mix it with the remaining tap water, mocha liqueur, the coffee powder and the gg

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