Slagroomtaart

Ingredients

• 6 ozeggs, about 3 large eggs, weighed without their shells
• 1/2 cupsugar, for the sponge
• 2 tspvanilla sugar, for the sponge
• 2/3 cupflour, all-purpose, sifted
• 3 tbspcornstarch, sifted with the flour
• 3 1/4 cupswhipping cream, well chilled; for filling and covering the cake
• 6 tbspsugar, to sweeten the whipped cream
• 6 tbspjam, for the layers — apricot or raspberry work well
• 3 1/2 oznougatine, crushed caramelized nut brittle, store-bought or homemade; for decorating
• 5fruit mix, about 5 pieces of mixed fresh fruit, sliced, for decorating

Method

1. 1

   Heat the oven to 350°F. Beat the eggs, sugar and vanilla sugar together on medium-high speed for about 10 minutes, until light, fluffy and ribbon-like.

2. 2

   Sift the flour and cornstarch together over the egg mixture, then fold them in gently in three additions. Use a large spoon or spatula: cut down through the middle of the bowl, sweep along the bottom and lift the batter over itself, turning the bowl a quarter turn each time. Stop as soon as no dry flour is visible — the batter should stay thick and full of air.

3. 3

   Pour the batter into a greased 8-inch (20 cm) springform pan and bake for 30 minutes, until the top springs back when lightly pressed.

4. 4

   Cool in the pan for a few minutes, then transfer to a wire rack and leave to cool completely, about 1 hour, before cutting.

5. 5

   Cut the sponge horizontally into three even layers. Whip the cream with the 6 tbsp sugar to soft peaks.

6. 6

   Spread a thin layer of jam on each sponge layer, then a generous layer of whipped cream, and stack them. Cover the outside with the rest of the cream, press the nougatine around the sides and top with the sliced fruit.

Nutrition per serving