Slagroomtaart

Instructions

1- Beat the eggs, sugar and vanilla sugar until light and fluffy.

2- I beat this in a stand mixer on medium-high speed for about 10 minutes.

3- Sift the flour and cornstarch and add to the mixture.

4- Fold this gently into the mixture; you don’t want all the air you whipped in to disappear.

5- Pour the batter into a greased baking pan.

6- Bake the cake base at 180°C/350°F (conventional oven) for 30 minutes.

7- The cake is done when you press lightly on the top and it springs back.

8- Allow the cake to cool in the pan for a few minutes before removing it to a cake rack.

9- Meanwhile, prepare the nougatine and jam according to the recipe if you haven’t already.

10- Let the cake cool completely before you cut it.

11- If, like me, you used a 20 cm/8 inch spring form pan, cut the cake into three layers.