Slagroomtaart
This Dutch cream cake rewards the baker's patience with tender sponge layers and billowing whipped cream. The nougatine, that caramelized almond brittle, provides essential textural contrast and a whisper of bitterness against the sweet jam and vanilla-scented cream. Making it demands attention to technique, particularly the careful folding of cornstarch into beaten eggs, which ensures the cake stays impossibly light despite its rich fillings. It's the kind of dessert that appears at Dutch celebrations for good reason.
Instructions
Beat the eggs, sugar and vanilla sugar until light and fluffy.
I beat this in a stand mixer on medium-high speed for about 10 minutes.
Sift the flour and cornstarch and add to the mixture.
Fold this gently into the mixture; you don’t want all the air you whipped in to disappear.
Pour the batter into a greased baking pan.
Bake the cake base at 180°C/350°F (conventional oven) for 30 minutes.
The cake is done when you press lightly on the top and it springs back.
Allow the cake to cool in the pan for a few minutes before removing it to a cake rack.
Meanwhile, prepare the nougatine and jam according to the recipe if you haven’t already.
Let the cake cool completely before you cut it.
If, like me, you used a 20 cm/8 inch spring form pan, cut the cake into three layers..
Watch the video
Make it personal.
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