- 7 eggs
- 190 gram sugar
- 190 gram all-purpose flour
- pinch of salt
- zest of 1 lemon
- 500 ml heavy cream
- 3 packages of vanilla sugar
- optional: powdered sugar
- large handful of almond shavings
- 6 whole almonds
- 2 kiwis (3 pictured, but that was way too much)
- 1/2 mango
- handful of pitted white grapes
Kitchen equipment needed
- spring form (24 cm – 9,5 inch)
- silicone kitchen brush
- standmixer or electric mixer
- large bowl filled with hot water
- silicone spatula
- citrus zester
- cooling rack
- bread knife
- piping-bag with star nozzle
- medium-sized skillet
- 2 small bowls
- cutting board & chef’s knife
Preparation — 1 hour
COAT the spring form with butter and a small layer of flour and PRE-HEAT the oven to 175 degrees celsius or 350 degrees fahrenheit.
Preferably use a hot bowl of your standmixer, you can easily heat it up by placing it in hot water. This way the eggs will become fluffier. Normally the bowl will stay in the hot water, but that’s not possible with a standmixer so I tried it this way and that worked too. WHISK eggs and sugar on high speed for about 10 minutes. When you notice the bowl is cold again, place it in hot water to heat it up shortly. This is not necessary, but it will help to speed up the process.
ADD zest of 1 lemon and a pinch of salt and carefully fold in the flour little by little using a silicone spatula so it will keep its fluffy texture. POUR the mixture into the prepared spring form. BAKE the fluffy cake in the oven for about 35 minutes, depending on your oven. Keep the oven door closed, otherwise the cake will collapse.
Meanwhile roast the almonds shavings in a dry skillet until they’re beautifully golden brown. TRANSFER them to a small bowl and then roast the whole almonds in the same dry skillet and also transfer them to a small bowl. When the cake is done, turn off the oven and let it sit in the oven for about 10 minutes to prevent it from collapsing. TRANSFER to a cooling rack and let the cake cool off completely.
Finishing the slagroomtaart a.k.a. Dutch whipped cream pie — 10 minutes
WHIP up the cream and make it tasteful with vanilla sugar and if you like, you can add some more powdered sugar. Use a bread knife to divide the cake in two layers and divide some of the cream onto the bottom half and place the other half of the cake on top. PLACE about 1/3rd of the whipped cream in a piping-bag with nozzle and divide the rest of the cream over the top and sides of the pie. DIVIDE the roasted almond shavings on the sides of the pie.
DIVIDE small dots of whipped cream onto the pie using the piping-bag. PEEL the mango and kiwis and cut half of the mango into cubes. CUT the kiwis into slices and place the kiwi slices and mango cubes on top of the pie. RINSE the grapes and cut them in halves, also divide them over the pie. CHOP the roasted almonds into pieces and decorate the cake some more with the chopped almonds. Enjoy!