Kardinalschnitte wi/ Roasted Strawberries & Strawberry Cream

Eric Wolitzky — Fri, 18 Jul 2025 04:21:06 +0000

A Viennese-inspired showstopper made simple for home kitchens. This elegant layered dessert combines airy meringue and sponge cake ribbons with slow-roasted vanilla strawberries and strawberry-infused whipped cream. Finished with a dusting of powdered sugar—and optionally, a tangy rhubarb sauce—this version offers a bright, seasonal twist on the Austrian classic.

This recipe was generously shared with Chef’s Pencil by Pastry Chef Eric Wolitzky, a featured Chef of the Week.

Kardinalschnitte with Roasted Strawberries & Strawberry Cream

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.

Course Dessert

Cuisine Austrian

Prep Time 1 15

Cook Time 1 30

Total Time 2 45

Servings servings

Author Eric Wolitzky

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

US Customary – Metric

Instructions

For the Meringue & Sponge Layers:

Preheat oven to 300°F/ 150°C.
On one sheet of parchment, draw two 3×15-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 9×13-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

The post Kardinalschnitte wi/ Roasted Strawberries & Strawberry Cream appeared first on Chef's Pencil.

Peanut Butter Cake

Eric Wolitzky — Tue, 15 Jul 2025 08:44:15 +0000

Few desserts strike the perfect balance between nostalgic comfort and indulgent flavor like this peanut butter layer cake with milk chocolate frosting. Created by pastry chef Eric Wolitzky — our Chef of the Week at Chef’s Pencil — this cake is a nod to childhood favorites, elevated with professional finesse.

“It’s nostalgic, comforting, and always a crowd-pleaser,” says Eric. “And at home, no one seems to mind the peanuts.”

Rich, tender, and frosted with silky milk chocolate, this cake is as satisfying to eat as it is to serve — whether for a special occasion or just because.

Enjoy!

Peanut Butter Cake

This rich and tender peanut butter cake is layered with deep, nostalgic flavor and topped with a silky milk chocolate frosting.

Course Dessert

Cuisine International

Prep Time 40

Cook Time 40

Waiting Time 3

Total Time 4 20

Servings servings

Author Eric Wolitzky

Equipment

1 x 10" (25cm) springform tray

Ingredients

170 g unsalted butter
1/4 cup vegetable oil
170 g creamy peanut butter
160 g light brown sugar
100 g granulated sugar
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3 eggs
240 g all-purpose flour
225 g buttermilk

For the milk chocolate frosting:

343 g butter has to be room temp
130 g confectioners' sugar
65 g cocoa powder
25 g light corn syrup
1 ¼ tsp vanilla paste
260 g milk chocolate
1/4 tsp salt

US Customary – Metric

Instructions

For the Cake:

Preheat the oven to 352°F (177°C) and position the rack in the middle of the oven.
Line the bottom of a 10-inch (25 cm) springform pan with parchment paper and lightly grease the sides with butter or oil.
In a small saucepan over medium heat, melt the butter. Take off the heat, and immediately whisk in the peanut butter and vegetable oil until evenly integrated. Leave in the pot to cool.
In the bowl of a stand mixer fitted with the whisk attachment, combine both sugars, baking powder, baking soda, salt, and eggs. Mix on low until just combined, then increase to high speed and beat until thick, fluffy, and pale—about 8 minutes.
Reduce the speed to low and slowly add the cooled peanut butter mixture. Mix until evenly incorporated.
Add the flour and mix until just combined. Scrape down the sides of the bowl, then add the buttermilk while the mixer is running on low.
Turn off the mixer and gently fold the batter a few times by hand to ensure it's smooth and fully combined.
Spread the batter out evenly in springform pan. Bake for around 30-35 minutes or until a cake tester comes out clean. Rotate halfway though the cooking time.
Set the cake aside to cool completely for at least 1 hour. Meanwhile, prepare the frosting.

Make the Frosting:

Melt the chocolate in the microwave on 50% power. Set aside to cool completely.
Combine butter, sugar and cocoa in a mixer fitted with the paddle attachment. Paddle until completely smooth. Now paddle in the corn syrup and salt. Remove from the mixer and hand fold in the melted, cooled chocolate.

Assemble the Cake:

To assemble the cake, spread almost all of frosting over the cake and decorate with a spatula.
Refrigerate for 2 hours to set. Run a warm knife around the sides of pan and release.
Decorate with more of the frosting if you like and/or edible flowers.

Notes

The post Peanut Butter Cake appeared first on Chef's Pencil.

Eric Wolitzky, Author at Chef's Pencil

Kardinalschnitte wi/ Roasted Strawberries & Strawberry Cream

Kardinalschnitte with Roasted Strawberries & Strawberry Cream

Equipment

Ingredients

For the Meringue:

For the Sponge:

For the Vanilla Roasted Strawberries:

For the Strawberry Whipped Cream:

For the Rhubarb Sauce (Optional):

Instructions

For the Meringue & Sponge Layers:

For the Vanilla Roasted Strawberries:

For the Strawberry Whipped Cream:

For the Rhubarb Sauce (optional):

To Assemble:

Notes

Peanut Butter Cake

Peanut Butter Cake

Equipment

Ingredients

For the milk chocolate frosting:

Instructions

For the Cake:

Make the Frosting:

Assemble the Cake:

Notes