Mom’s Cardinal Slices

For Mama’s cardinal slices, beat egg whites with 150 g granulated sugar until stiff.

Using a piping bag, pipe 3 by 4 strips onto a baking sheet lined with parchment paper, leaving space for a strip of sponge cake between each strip of beaten egg whites. Preheat the oven to 160°C.

For the sponge mixture, beat the yolks, eggs, 70g granulated sugar, vanilla bean and lemon flavoring until foamy. Gradually mix in the flour. Pour the mixture into a washed-out piping bag and place a sponge cake strip between each egg white strip. Now bake in the oven for about 25 minutes.

For the cream, whip the whipped cream with the scraped vanilla bean and the cream stiffener, then add the powdered sugar.

Now spread one layer with currant jam and spread the whipped cream on top. Carefully place the second layer on top of the cream so that the pretty side is on top.

Use the same procedure with the other strips to finish Mama’s cardinal slices.

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