Dutch Slagroomtaart Recipe – My Birthday Cake

This classic Dutch Slagroomtaart is made with layers of light sponge cake, fresh whipped cream and fruit, then finished with crunchy nougatine. It’s a traditional celebration cake you’ll find at Dutch birthdays and bakeries throughout the Netherlands.

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In the Netherlands, it is customary for the birthday person to bring their own cake or dessert. The idea is that if you are generous on your birthday, it will bring good luck and prosperity.

We have lived in the Netherlands for over 4 years now but, before this one, I had only spent one birthday in the country. Usually, we are still away for summer holiday. So this year, I decided to give their birthday cake tradition a try and make my own cake! I did a bit of research and found that the Slagroomtaart or cream cake was a treat often served on birthdays, so I decided to give it a shot.

Full disclosure, I am not a baker. I am not a big measurer or one to follow the rules exactly. I like to throw things into my dishes and make random changes and adjustments. You can’t do that when you’re baking. Case in point, my first attempt at this recipe was terrible. I made a birthday hocket puck. It was far from what I would call a treat not to mention if I served that what kind of luck it might bring! It was flat as a pancake and dense and well, bad. But I can’t go without a birthday cake, so I tried again. My fatal error was a total and complete lack of patience. I don’t want to beat the eggs for a while, I want to finish the cake. Doesn’t work like that. This one requires patience and attention. The recipe isn’t hard, but you do have to make sure you give it enough time.

The result was worth it. The cake is light and fluffy with that lovely sweetness from the fruit and the crunch of the peanuts. Everyone really enjoyed it, and it would have been even better with the filling in the middle. Next time…

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Slagroomtaart

Ingredients

Cake:

4 eggs
¾ cup sugar
¾ cup flour
¼ cup corn starch
Nougatine:
1 cup peanuts chopped
¾ cup sugar
3 tbls water

Icing:

2 cups whipping cream
½ cup of powdered sugar

Instructions

Preheat oven to 320 F and grease your 9 inch round pan.
Beat the eggs and sugar at high speed. It should triple in size and thicken up.
Mix/fold in flour and corn starch
Bake for 30 mins, then let cake cool completely.
While the cake is cooling, on high heat add the sugar and water and bring to a boil.
Stir until mixture has a nice brown color and looks carmelized.
Remove from heat and add peanuts
Let the mixture cool and break into bits with a rolling pin.
Prepare the icing by whipping the cream and powdered sugar together until thick.
When your cake has cooled, slice it longways in the middle, remove top.
Add a layer of whipped cream topping and replace top.
Ice the entire cake.
Press the peanut mixture onto the side of the cake.
Decorate with the fruit, chocolate etc of your choice.
Enjoy

Notes

Pair with a cup of coffee or a cold glass of Champagne!

Tried this recipe?Let us know how it was!

Watch the Recipe

See exactly how I make this classic Dutch Slagroomtaart at home. It’s a light sponge cake layered with whipped cream then finished with fresh fruit and crunchy nougatine for a traditional Dutch celebration cake.

What Is Slagroomtaart?

Slagroomtaart literally means “whipped cream cake” in Dutch, and you'll see it in bakeries throughout the Netherlands. It's a classic celebration cake made with layers of light sponge cake, whipped cream and fruit, with crunchy nougatine around the outside.

While you'll find different versions depending on the bakery, the combination of sponge cake, whipped cream, fruit and that crunchy coating is what makes a traditional Dutch slagroomtaart so recognizable.

Tips for Making Slagroomtaart

After making this twice in one birthday, I definitely learned a few things.

Give the eggs and sugar plenty of time to whip. This is what gives the sponge its light texture.
Fold the flour and cornstarch in gently so you don't knock all the air out of the eggs.
Let the cake cool completely before slicing and adding the whipped cream.
Make sure your whipped cream is thick enough to hold its shape before decorating the cake.
Don't rush it. This is not the recipe for my usual “throw it together and see what happens” approach.

How to Serve Slagroomtaart

Slagroomtaart is definitely a celebration cake, but you don't need to wait for a birthday to make one. Serve it in slices with coffee, which feels appropriately Dutch, or bring out a bottle of Champagne if you're celebrating something.

Because the cake itself is so light, it also works well after a big meal without feeling quite as heavy as a buttercream-covered cake.

How to Store Slagroomtaart

Because of the fresh whipped cream, Slagroomtaart needs to be kept refrigerated. Store it covered in the refrigerator and, for the best texture, serve it within a day or two.

If you've decorated it with fresh fruit, I wouldn't make it too far in advance. The cake is at its best when the sponge is soft, the cream is fresh and the nougatine still has some crunch.

More European Recipes You Will Love

If you like bringing a little bit of Europe into your kitchen, here are a few more recipes from our travels:

Planning a Trip to the Netherlands?

After living in the Netherlands for more than four years, we've learned that some of our favorite Dutch traditions are the everyday ones you don't necessarily know about before you move here. Birthday cake definitely falls into that category.

If you're planning a trip, be sure to check out our Netherlands travel guides for Amsterdam, Rotterdam, Haarlem and Delft.