Slagroomtaart – Dutch Cream Cake

Instructions

1. Step 1

   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

2. Step 2

   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.

3. Step 3

   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.

4. Step 4

   Whipped Cream: In a clean bowl, whip the cream and sugar until it forms stiff peaks.

5. Step 5

   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.