Dessert
Slagroomtaart
This Slagroomtaart is a classic Dutch cream cake, built on a light sponge base. You'll layer the airy cake with jam and plenty of whipped cream, then finish it with crunchy nougatine and fresh fruit. The key to a good sponge is to beat the eggs until they're very light and airy, then carefully fold in the dry ingredients to keep all that volume. Make sure the cake is completely cool before you slice it for layering.
28 minServes 4
Method
5 steps · 28 min total
- 01
Beat the Eggs
Beat the eggs, sugar, and vanilla sugar until the mixture is very light and fluffy. If you're using a stand mixer, this takes about 10 minutes on medium-high speed. - 02
Fold in Dry Ingredients
Sift the flour and cornstarch together, then gently fold them into the egg mixture. The goal is to keep as much of that whipped-in air as possible, so be careful not to deflate the batter.
