Slagroomtaart — a classic Dutch cream cake of light sponge layered with jam, whipped cream and fruit, finished with crunchy nougatine. A festive, celebratory treat.
- 175g Eggs
- 10g Vanilla Sugar
- 75g Flour
- 25g Cornstarch
- 6 tablespoons Jam
- 100g Nougatine
- 750 ml Whipping Cream
- 6 tablespoons Sugar
- 5 Fruit Mix
Video
Preparation
- Beat the eggs, sugar and vanilla sugar until light and fluffy — about 10 minutes in a stand mixer on medium-high speed.
- Sift the flour and cornstarch and add to the mixture, folding gently so you don't lose the air you whipped in.
- Pour the batter into a greased baking pan and bake at 180°C/350°F (conventional oven) for 30 minutes. The cake is done when it springs back after a light press on top. Cool in the pan for a few minutes before removing to a cake rack.
- Meanwhile, prepare the nougatine and jam if you haven't already.
- Let the cake cool completely before cutting. If using a 20cm/8 inch springform pan, cut the cake into three layers, then fill and cover with the whipped cream, jam, fruit and nougatine.
