Slagroomtaart is THE birthday cake par excellence. It has a very light and airy batter, and is hard to find outside of the Netherlands. It's an easy cake to bake, and a fun one to decorate. Traditionally you will find fruits and chocolate on top, and nougatine, candied nuts, on the side. Since those last ones are hard to find here in the United States, we're making them, it doesn't take long.
For the cake:
3/4 cup of sugar
1/4 cup of corn starch
Chocolate, fruits for decorating
For the whipped cream
2 cups of heavy whipping cream
1/2 cup of powdered sugar
For the nougatine
1 cup of dry roasted peanuts
3/4 cup of sugar
3 tablespoons of water
Preheat the oven to 320F. Butter and flour a 9 inch spring form.
Beat the four eggs and the sugar at high speed until it's tripled its volume and is light yellow, full of air and falls off the beater in a thick ribbon. Sift the flour and the corn starch together and carefully fold it into the airy batter. Pour it into the mold and place it in the oven. Bake for about 30 minutes or until a toothpick comes out clean when inserted in the center.
Whip the cream with the powdered sugar and transfer half of it to a piping bag with a big star tip.
Slice the cake in half lengthwise. Spread a generous amount of whipping cream on the bottom half and replace the top. Now cover the rest of the cake in whipping cream with a spatula, making sure you don't miss any spots.
Place the cake on a serving tray or pedestal and pipe big rosettes all around the outside rim, and another smaller circle in the middle. Fill the rest up with smaller rosettes or ribbons, however you see fit.
Dry off the decorating fruit (pineapple slices, kiwi, strawberries, maraschino cherries, mandarin oranges.....), and start making up the cake. Usually each rosette receives a piece of fruit, or every other one. Add the chocolate (balls, fans, sprinkles....) for a finishing touch and ready is your cake!!!
Best chilled and eaten the same day, with a cup of hot coffee and in good company. I know I'm in good company with all of you, so I'm helping myself to a large piece. Thank you all for these fantastic first 100 posts, there are many more to follow!!