We will begin whipping up very cold cream with some rods or a mixer, adding the sugar little by little. We beat until it makes firm peaks, we will reserve in the fridge until we assemble the dessert.
For prepare the cakeWe preheat the oven to 160 degrees. Then we separate the whites from the yolks. Beat the egg whites until stiff with a whisk and reserve in a bowl. In another container, assemble the yolks with the sugar, add the milk, stir and add the sifted flour together with the yeast. Gently add the whipped egg whites to the mixture.
Spread the cake dough on a 30 by 40 cm tray lined with baking paper, smoothing the dough. Bake for 15 minutes at 160 degrees. We booked.
To prepare the meringue. In a saucepan in a bain-marie put the sugar and the egg whites. Stir with a whisk until the mixture whitens, the sugar dissolves without boiling. It shouldn’t go above 50 degrees, so you can measure it with a kitchen thermometer. Put the mixture in a container and mount it. We leave the meringue in a pastry bag.
On some elongated rectangles of vegetable paper, on top of an oven tray, we are putting the meringue with the pastry bag. Making strips and completely covering the parchment paper. We put it in the oven for 15 minutes at 160 degrees.
For mount cardinal. On one of the meringue strips, put a strip of sponge cake the same size as the meringue. We spread a layer of cream on top of the sponge cake, place another strip of sponge cake and finally the remaining strip of baked meringue forming a kind of sandwich. Cut the edges with a sharp knife to even out the different layers and enjoy this Mallorcan dessert!