Slagroomtaart

Ingredients

• 175 geggs, about 3 large eggs, weighed without their shells
• 100 gsugar, for the sponge
• 10 gvanilla sugar, for the sponge
• 75 gflour, all-purpose, sifted
• 25 gcornstarch, sifted with the flour
• 750 mlwhipping 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
• 100 gnougatine, crushed caramelised nut brittle, shop-bought or homemade; for decorating
• 5fruit mix, about 5 pieces of mixed fresh fruit, sliced, for decorating

Method

1. 1

   Beat the eggs, sugar and vanilla sugar together on medium-high speed until light, fluffy and ribbon-like, about 10 minutes.

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 batter into a greased 20cm / 8-inch spring-form pan. Bake at 180 degrees C / 350 degrees F (conventional oven) 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 allow to cool completely before cutting.

5. 5

   Prepare the nougatine and jam according to their respective recipes if not already done.

6. 6

   Once fully cooled, cut the sponge horizontally into three even layers. Whip the cream with the 6 tbsp sugar to soft peaks, then fill and decorate the cake.