Slagroomtaart, an indulgent special occasion treat made of layers of light-as-air cake, whipped cream, and fresh fruit. To cut through the richness, we like to use tart fruits, like raspberries and red currants, in between the layers of cake and cream.
Ingredients
For the Apricot Purée:
1 2/3 cups (250 grams) dried apricots
1 cup (250 grams) water
1 scant cup (175 grams) geleisuiker (jelly sugar)
1 scant cup (175 grams) granulated sugar
For the Cake (Kapsel):
4 large eggs
1 pinch salt
1/2 cup (100 grams) granulated sugar
1 1/2 teaspoons (5 grams) lemon zest
1 cup (90 grams) all-purpose flour
3 teaspoons (10 grams) cornstarch
For the Optional Sugared Almond Flakes:
1/2 cup (100 grams) granulated sugar
1 cup (100 grams) shaved almonds
1/2 large egg white
For the Whipped Cream:
2 cups (480 milliliters) heavy cream
1/4 cup (50 grams) superfine sugar
Fresh fruit of choice, for garnish
Steps to Make It
Apricot Puree: Soak the apricots in the water for at least one hour. Add the jelly sugar and granulated sugar and bring to the boil. Allow to cook for 2 minutes and purée smooth. If the purée is too thick, thin it with a few drops of water
Sponge Cake (kapsel): Preheat the oven to 356 F / 180 C. Whisk the eggs, salt, sugar and lemon zest in a double boiler until light and fluffy. Sieve the flour and cornstarch and fold into the mixture. Grease a cake tin measuring 10 x 2-inches (25 x 5cm) with butter and pour the batter into it.
Bake the cake for 25 minutes (or until an inserted skewer comes out clean). Remove from the oven and allow to cool on a cake rack. Once cooled, cut the sponge cake (horizontally) into three even layers.
Sugared Almonds (optional): Preheat the oven to 320 F (160 C). Combine the almond flakes, sugar, and egg white. Spread on a greased baking sheet and toast in the oven for 20 minutes, or until golden. Allow to cool.
Whipped Cream: In a clean bowl, whip the cream and sugar until it forms stiff peaks.
Slather the bottom layer of the cake with a thick covering of freshly whipped cream. Cover with a layer of fresh fruit. Now place the second layer of cake on top. Brush this cake layer with about 2/3 cup (150 grams) of the apricot purée. Place the final cake layer on top. Cover the top and sides of the cake with whipped cream. Using a pastry bag with a large star nozzle, decorate the top of the cake with piped rosettes of the remaining cream and fresh fruit, and the sides of the cake with the toasted almond flakes.
