Slagroomtaart – Dutch Cream Cake
An authentic Dutch Slagroomtaart is a festive cake featuring abundant fresh whipped cream for any celebration.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 356 F (180 C) for the sponge cake.
-
For the apricot purée, soak dried apricots in water for 1 hour, then combine with jelly sugar and granulated sugar, bring to a boil, cook for 2 minutes, and purée until smooth; thin with water if necessary.
-
For the sponge cake, whisk eggs, salt, sugar, and lemon zest in a double boiler until light and fluffy. Gently fold in sifted flour and cornstarch. Pour the batter into a greased 10x2-inch cake tin and bake for 25 minutes. Allow to cool completely, then slice the cake horizontally into three even layers.
-
Optionally, preheat a second oven to 320 F (160 C) for the sugared almonds. Combine almond flakes, sugar, and egg white, spread on a greased baking sheet, and toast for 20 minutes until golden; cool completely.
-
Whip cream and sugar until stiff peaks form.
-
Assemble the cake by spreading the bottom layer with whipped cream, then topping with fresh fruit. Place the second cake layer on top, brush with 2/3 cup (150 grams) of the apricot purée, then add the final cake layer.
-
Cover the top and sides of the cake with whipped cream. Decorate the top with piped cream rosettes and fresh fruit, and apply the toasted almond flakes to the sides.