Slagroomtaart

Dessert · world favourite.

Ingredients

• 175g Eggs
• 100g Sugar
• 10g Vanilla sugar
• 75g Flour
• 25g Cornstarch
• 6 tablespoons Jam
• 100g Nougatine
• 750 ml Whipping Cream
• 6 tablespoons Sugar
• 5 Fruit Mix

Method

1. Continue cooking — Beat the eggs, sugar and vanilla sugar until light and fluffy.
2. Mix together — I beat this in a stand mixer on medium-high speed for about 10 minutes.
3. Mix together — Sift the flour and cornstarch and add to the mixture.
4. Mix together — Fold this gently into the mixture; you don’t want all the air you whipped in to disappear.
5. Bake — Pour the batter into a greased baking pan. Bake the cake base at 180°C/350°F (conventional oven) for 30 minutes.
6. Continue cooking — The cake is done when you press lightly on the top and it springs back.
7. Continue cooking — Allow the cake to cool in the pan for a few minutes before removing it to a cake rack.
8. Continue cooking — Meanwhile, prepare the nougatine and jam according to the recipe if you haven’t already.
9. Continue cooking — Let the cake cool completely before you cut it.
10. Continue cooking — If, like me, you used a 20 cm/8 inch spring form pan, cut the cake into three layers.

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