How far in advance can I make the cream cake?
I prefer to eat a whipped cream cake the same day or the day after. Whipped cream generally doesn’t get any better, but you can store the cake in the refrigerator for 2-3 days.
A slagroomtaart is probably the most popular Dutch birthday cake there is. Want to make your own Dutch cream cake? It is so easy! In this recipe I will tell you exactly how to bake the cake, fill it and decorate it.
Slagroomtaart recipe
I made my first cream cake in 2015, several years ago now. Its recipe has not been published on the blog until today, but has been in my first baking book since 2016. I have been asked for my cream cake recipe quite often.
Fortunately, I know that many home bakers had my book at home and could just make the cake, but now it’s time to share this delicious cream cake on the blog!
About the cake base
The cake base of a slagroomtaart is very light and airy, we also call it ‘biscuit’ or ‘kapsel’. Think sponge cake or chiffon cake. you could use some lemon zest or spices to have some extra flavor in the cake.
We use this cake base for a lot of Dutch cake recipes, but the cream cake is definitely the most popular one. In this video, you can see how soft and fluffy the cream cake is:
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It’s funny but I never really liked the traditional slagroomtaart. Just thought there were so many other good ones out there, but yours looks absolutely perfect! love it!
Thank you Simone! Years ago, I was asked to test several slagroomtaarten for a tv show (radar), I discovered that not every slagroomtaart is delicious a good one in that test 😉 . But a homemade one is always the best!
I think you’re gonna have to make one for me… 🙂
I would like to know where to buy the nougatine pieces for the playroom tart
Thank you in advance for your return email.
Cynthia Dovens
Herndon Virginia USA
We already had contact, but still wanted to let you know here as well that you can make it at home with this recipe: https://www.inlaurasbakery.com/caramelized-hazelnut-crunch-hazelnut-bresilienne/
Ik maak diet heel vaak door jou dankje
Wat leuk om te horen! 😀
How did your cake turn out so fluffy? Mine was flat and hard. I did have little more than 175g of egg but I don’t think that could mess it up that badly.
Oh no! With this cake base, it is really important to mix the batter long so it’s gets nice and airy. When adding the flour, overmixing can cause the batter to lose it’s air which can result in a flat cake. A little bit more egg shouldn’t make that much of a difference, although it can affect the result.
Okay, try 2. I beat the egg mixture for a full 10 minutes and gently folded the flour in. The cake has a little volume but its still very flat and skinny. I just don’t understand how your cake was so thick. Do you have pictures of what your egg mixture looks like or the cake right after it comes out of the oven?
I don’t have any pictures of this on the English blog yet, but I do have some on the Dutch website with the recipe for this biscuit/cake base: https://www.laurasbakery.nl/biscuit-recept/
Can I use the sponge recipe for cupcakes? I am thinking of making individual serving cupcakes for this.
I’ve not tried this particular recipe in cupcake size. Not sure if it is very suitable. You can also use this recipe for cupcakes instead https://www.inlaurasbakery.com/easy-vanilla-cupcakes-recipe-no-milk/ But that said; it doesn’t hurt to try!
My cake was also flat and hard 🙁 After two tries!
So sorry to hear that Summer. Did you change anything in the recipe maybe?
No, but I’m wondering if perhaps the grams of flour should be doubled? Other recipes have similar amounts of sugar and eggs but double the flour. I’m sure it was something I did, but I don’t know what! I’m trying to make a “going away” cake for my family moving to the Netherlands. 🙂
That’s such a sweet thought for making a going-away cake! Now, as for the amount of flour. In this particular recipe, the amount of flour is really correct. A few things that might have gone wrong; did you fold the flour through the batter after whipping the eggs and the sugar? I do mix it for the full 10 minutes so it gets the maximum amount of air. The next step is to make sure that the flour and corn flour (sieved) are folded into the batter, trying to maintain as much air as you can. Make sure the ingredients are all at room temperature before starting and don’t open the door of the oven before the cake is cooked. Other than that; not sure what could have gone wrong!
Hi Laura, I wish to make a eggless base cake for slagroomtaart. Do you think i can use eggless vanilla sponge cake recipe? Many thanks in advance.
I assume you mean this recipe right? https://www.inlaurasbakery.com/how-to-make-a-vanilla-cake-recipe-without-eggs/ You could use that for making the slagroomtaart. However keep in mind that the structure of the cake compared to the original is much more dense. Which would make the whole cake more filling and heavy. I haven’t tried making it with this recipe specifically.