Cardinal Cake

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Cardinal Cake
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Cardinal Cake

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertCuisine: SpanishDifficulty: Difficult
Rations

4

rations
Preparation time

1

hour 

30

minutes
Cooking time

18

minutes
Calories

492

kcal/ration
Resting time

30

minutes
Cooling time

0

minutes
Total time

2

hours 

18

minutes

With every bite of our Cardinal Cake, you will savor the smoothness of the meringue, the sweetness of the kirsch cream, and the addictive delight of the Genoese sponge cake, all enveloped in an indulgent chocolate sauce. This recipe is all about sublime layers that together create a heavenly dessert that disintegrates any hope of resistance.
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Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • Merengue

  • 100 gr egg whites L

  • 100 gr sugar

  • Cream

  • 500 ml whipping cream 35-38%.

  • 25 gr sugar

  • 2 gelatin leaves

  • 25 ml Kirsch or Cointreau

  • Genoese sponge cake

  • 2 eggs L

  • 100 gr sugar

  • 100 gr flour

  • Chocolate sauce

  • 125 ml cream

  • 125 gr chocolate drops 64%, for melting

Pasos

  • Melindro or Genovese sponge cake
  • Separate the whites from the yolks.
  • Whip the egg whites and, once whipped, add the sugar.
  • Then, incorporate the yolks by hand. It is important to do it with enveloping movements to maintain the aerated structure of the batter, the same when adding the flour.
  • Finally, add the flour by hand.
  • Fill a piping bag and set aside.
  • Merengue
  • Whip the egg whites until stiff and add the sugar until well whipped. It is important to add the sugar gradually while whipping the egg whites to ensure a homogeneous mixture and a more stable meringue.
  • Fill a piping bag and set aside.
  • Cake formation
  • Prepare a baking paper and draw concentric circles on it.
  • Fill the circles starting and ending with the sleeve of the Genoese sponge cake.
  • Bake at 180 °C (350 °F) for about 8 minutes or until golden brown.
  • Once cooked, remove from the oven and allow to cool.
  • Whipping the cream
  • Halfway through whipping the cream, add the sugar.
  • Finally, add the gelatin (previously hydrated in cold water) dissolved in the kirsch or cointreau. (Note: The gelatine can also be dissolved with 20 ml of cream by melting it for 20 seconds with this cream and, once dissolved and stabilized, add it to the rest of the cream before whipping).
  • Chocolate sauce
  • Bring the cream to a boil and remove from the heat.
  • Add the chocolate and mix until completely melted. Use a whisk to mix the cream and chocolate, ensuring a smooth, lump-free consistency.
  • Optionally, a type of alcohol such as rum, whiskey, etc. can be added.
  • Presentation
  • Once the cake is cool, cut in the middle and fill with the whipped cream.
  • Serve a portion with the chocolate sauce.

Notas

  • The gelatine can also be dissolved with 20 ml of cream by melting it for 20 seconds with this cream and, once dissolved and stabilized, add it to the rest of the cream before whipping.
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  • Make sure the egg whites are at room temperature for easier whipping.
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  • You can sprinkle with cocoa powder or decorate with fresh fruit.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 275g
  • Total number of serves: 4
  • Calories: 492kcal

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Key points of the recipe

  1. Assembling the meringue and Genoese sponge cake: Be sure to whip the egg whites stiffly before adding the sugar gradually to obtain a stable meringue. When incorporating the egg yolks and flour into the Genoese sponge cake, use wrapping motions to keep the structure airy.
  2. Preparation of the cream: Whip the cream until it is half whipped before adding the sugar and the gelatine previously hydrated and dissolved in Kirsch or Cointreau. This will ensure that the cream retains its structure and integrates well with the other ingredients.
  3. Baking and assembly: Bake the meringue and Genoese sponge circles at 180 °C until golden brown and let cool completely before cutting and filling with the whipped cream. Adequate cooling is crucial for the layers to settle and not crumble when cutting.

Pairing with wine

Tarta Cardenal is a dessert that combines sweet and delicate flavors of meringue, cherry liqueur and chocolate. For this recipe I would suggest a dessert wine such as a Moscato d’Asti or an ice wine.

Moscato d’Asti is an Italian wine, effervescent, slightly sweet, with notes of pear, peach and apricot, which could nicely complement the cherry and chocolate flavors of the tart without overwhelming its delicacy.

Ice wines, on the other hand, are characterized by their sweetness and complexity, and are rich and concentrated due to their special elaboration process. Its sweetness and natural acidity can accompany the sweet components of this dessert.

At the same time, avoid pairings with intense red wines with a lot of structure or dry white wines, as these can compete with the sweet flavors of the cake and unbalance the gastronomic experience.

Beer pairing

The ideal pairing for a delicious and sophisticated Cardinal Tart is a Stout beer. Although we would generally advise pairing with dessert wines, a Stout beer usually pairs well with chocolate desserts.

Stout beer tends to have rich, roasted aromas and flavors, with notes of coffee, cocoa and dark caramel. This complexity of flavors and its density in the mouth can support and complement the richness of the Cardinal Tart.

The sweetness of the meringue and chocolate sauce is enhanced by the roasted malt and cocoa notes of the Stout, and its carbonation helps cut through the richness of the cream.

Finally, the presence of kirsch (cherry liqueur) in the recipe adds a fruity touch that can balance very well with the depth of the Stout, creating a well-rounded flavor experience.

It is important to avoid extremely bitter beers such as IPA, as the contrast of flavors could ruin the harmony of the dessert, overpower the sweet flavors and provide an undesirable taste experience.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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