Kardinalschnitte with a Twist

Ingredients

• For the sponge cake: For the sponge cake:
• 6 large eggs 6 large eggs
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• For the vanilla cream filling: For the vanilla cream filling:
• 500ml (2 cups) heavy cream 500ml (2 cups) heavy cream
• 4 tablespoons powdered sugar 4 tablespoons powdered sugar
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 250ml (1 cup) vanilla custard 250ml (1 cup) vanilla custard
• For the chocolate ganache: For the chocolate ganache:
• 100g (3.5 ounces) dark chocolate, chopped 100g (3.5 ounces) dark chocolate, chopped
• 100ml (1/2 cup) heavy cream 100ml (1/2 cup) heavy cream

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 17g
• Carbohydrates (total, sugars): 38g, 24g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a rectangular baking pan with parchment paper.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   Gradually add the flour, vanilla extract, and salt to the egg mixture, folding gently until well combined.
4. 4.
   Pour the batter into the prepared baking pan and spread it evenly.
5. 5.
   Bake for 20-25 minutes or until the sponge cake is golden brown and springs back when lightly touched.
6. 6.
   Remove the cake from the oven and let it cool completely.
7. 7.
   In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. 8.
   Gently fold in the vanilla custard until well combined.
9. 9.
   Cut the cooled sponge cake into two equal rectangular layers.
10. 10.
    Spread half of the vanilla cream filling onto one layer of the sponge cake.
11. 11.
    Place the second layer of sponge cake on top and spread the remaining vanilla cream filling over it.
12. 12.
    In a small saucepan, heat the heavy cream for the chocolate ganache until it starts to simmer.
13. 13.
    Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy.
14. 14.
    Pour the chocolate ganache over the top layer of the cake, spreading it evenly.
15. 15.
    Refrigerate the Kardinalschnitte for at least 2 hours to allow the flavors to meld together.
16. 16.
    Slice and serve chilled.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before using them in the recipe to ensure better volume when beating.
• Heavy cream — Use cold heavy cream straight from the refrigerator for easier whipping and better results.
• Dark chocolate — Choose a high-quality dark chocolate with at least 70% cocoa content for a rich and intense flavor.

Tips & Tricks

• To achieve a light and fluffy sponge cake, make sure not to overmix the batter once the flour is added.
• For an extra touch of elegance, garnish the Kardinalschnitte with chocolate shavings or fresh berries before serving.
• If you prefer a stronger chocolate flavor, you can increase the amount of dark chocolate in the ganache.
• Ensure the sponge cake is completely cooled before spreading the cream filling to prevent it from melting.
• For a more pronounced vanilla flavor, you can add a scraped vanilla bean to the cream filling.

Serving advice

Serve the Kardinalschnitte chilled for the best taste and texture. Cut it into rectangular slices and present it on a dessert plate. Pair it with a dollop of whipped cream and a sprinkle of cocoa powder for an extra touch of elegance.

Presentation advice

To enhance the presentation, dust the top of the Kardinalschnitte with powdered sugar just before serving. You can also pipe some whipped cream rosettes along the sides of the cake for an attractive finishing touch.