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.
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!
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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The base of the cream cake is filled with jam and whipped cream. Optionally, a syrup can be brushed on the cake layers to moisten the cake or add flavor. If you make the cake several days in advance, there is a chance that the cake will get a little dry. The syrup prevents this.
When I make this whipped cream cake for special occasions, I usually make it the night before and don’t use the trembler syrup. Usually friends and family eat the whole cake and there are no leftovers.
And then a little bit more about the cake filling, the jam I mean. If you want to go for the classic flavors, you choose strawberry jam. For the cake in the picture, I had chosen a jam made from several kinds of red fruits, but you can basically use any jam you like.
For the whipped cream I use just normal whipping cream as there aren’t a lot of options in the Netherlands, but if you have access to heavy cream that’s an even better option.
To decorate the cake, use hazelnut bresilienne (also known as nougatine). These are toasted pieces of hazelnut with a caramelized layer of sugar around them. Not only beautiful for decoration, but also incredibly delicious. For a change of pace, you can substitute other types of nuts for the crunchy topping. Pecans, for example, are a good substitute.
Another way to decorate a whipped cream cake is to pipe swirls of whipped cream onto the top of the cake and then stick pieces of fresh fruit into them. Kiwi or tangerine slices really belong here. For this version I used kiwi and strawberry, delicious!
Optionally, you can use chocolate decorations (store bought or homemade) to decorate the cake. Or you can order a festive and edible photo print online and stick it on the cake.
After you’ve filled and stacked the cake layers, it’s time to decorate the sides and top of the cream pie with whipped cream. You can use a piping bag or a spatula, whichever comes easiest. Use the spatula to spread the whipped cream evenly on the outside of the cake. Be sure to save some whipped cream for the swirls on top of the cake.
For the side of the cake, it can be helpful to use a spatula in conjunction with a rotary spatula. You hold the spatula in one place while you gently rotate the turntable.
Finally, decorate the top of the cake with swirls of whipped cream. Fill a pastry bag with the whipped cream and choose a nozzle of your choice (I used a large star nozzle) and hold your piping bag straight over the cake as you start to spray the tufts.
I do not recommend freezing a cream cake. The whipped cream will dry out and won’t taste as good. However, you can make the sponge layers well in advance and freeze them in an airtight container for up to three months. You can also make the jam and nougatine well in advance and store them until you are ready to make the cake.
That way, you have the cake pieces ready to go, and all you have to do is whip the cream and assemble the cake. It saves time!
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.
Of course you can! In fact, you can use any shape, round, square or rectangular. I used this round pan for the recipe below, but square pans are also available. Just make sure you get the right size.
You can use the ‘Convert Recipe’ button in the recipe card below to convert the recipe to fit any size pan of your choice.
Nougatine adds a nice crunchy element to a whipped cream cake, which is necessary because the biscuit, jam and whipped cream are soft in texture. So I would not simply omit the hazelnut bresilienne, but rather replace it. For example, toasted almond slivers, sprinkles or crumbled cookies.
A medium egg weighs 50 grams on average, so you’ll need about 4. Beat the eggs and then weigh the mixture on the scale until you have 175 grams.
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Have fun baking!
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.