Slagroomtaart
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9 Ingredients
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70 min total
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Serves Serves 10 to 12
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Medium
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Netherlands
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Dessert
Recipe byThe ZestyPlate Kitchen
A classic Dutch cream cake: light sponge layered with jam, whipped cream and fruit, finished with crunchy nougatine.
Slagroomtaart is the Dutch cream cake you will find in bakery windows all over the Netherlands, the one wheeled out for birthdays and celebrations. Light sponge is split and layered with whipped cream, jam and fresh fruit, then finished with crunchy nougatine for a toffee snap. It is soft and fruity without being cloying.
Jump to recipe
Prep 40 min
Cook 30 min
Total 70 min
Medium
Scale:
- 175g Eggs
- 10g Vanilla Sugar
- 75g Flour
- 25g Cornstarch
- 6 tablespoons Jam
- 100g Nougatine
- 750 ml Whipping Cream
- 6 tablespoons Sugar
- 5 Fruit Mix
Preparation
- Beat the eggs, sugar and vanilla sugar until pale and fluffy, around 10 minutes in a stand mixer on medium-high.
- Sift the flour and cornstarch over the top and fold them in gently so you keep all the air you have whipped in.
- Pour the batter into a greased tin and bake at 180°C/350°F in a conventional oven for 30 minutes. It is ready when the top springs back under a light press. Let it sit in the tin for a few minutes, then turn it out onto a rack.
- While it bakes, get the nougatine and jam ready if you haven't already.
- Let the cake cool completely before cutting. For a 20cm/8 inch springform, slice the cake into three layers, then fill and cover with the whipped cream, jam, fruit and nougatine.
Tips from the ZestyPlate Kitchen
- Whip the eggs and sugar until pale and tripled in volume, then fold the flour in gently so the sponge stays airy.
- Cool the sponge completely before you slice it, or it will tear and squash.
- Beat the cream to firm peaks so it holds its shape neatly between the layers.
- Press the nougatine on just before serving so it keeps its crunch.
Frequently Asked Questions
A brittle of caramelised sugar and nuts, crushed and pressed around the cake. It adds crunch and a warm toffee note.
You can assemble it a few hours ahead and keep it chilled. Save the nougatine for the last minute, though, or it softens.
Soft fruits are traditional: strawberries, peaches, kiwi or mandarin. A mix gives you the best colour and freshness.
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