OK. I know this is a long shot, but... I recently went to Holland and they have this fabulous cream covered cake called a slagroomtaart. It's evidently THE cake in Amsterdam and I loved it. I have searched all over the internet and can only find recipes for it in, you guessed it, Dutch! Any ex-patriots out there know how to make it and can tell me in English?

Much appreciate it!
Mary

If you can't find anyone Dutch, I'll give it a try - we speak Afrikaans which is derived from Dutch, so many words are similair.

Hi I am Dutch so yeah the slagroomtaart I know but I hardly make it. Basically it is a recipe for the cake that you use for cakes without any butter, just eggs, sugar and flour in it. And on top and in between the whipped cream, lots of them You can add jam in between of pudding with fruit of whatever you like, maybe if you give a "detailed" pic of what you tasted I probablly can say what the cake had in between the layers.

And of course I can translate a recipe for you! I have to be honest that for the whole thing I haven't one myself (I don't really like whipped cream, yeah I know, this sounds really strange... )

Just let me know!

Lara

Sounds like a very interesting cake, will you post after you translate? Thanks! Always wanting to try something different, DH loves the adventurous side of me, lol

I will be watching for this recipe also.....a type of sponge cake I am thinking. I used to live near Pella, Iowa where they have a Dutch settlement. I used to go to the bakery and get the pastries. I never saw this cake though.

OK. I can't seem to paste a copy of the picture here in my post, but if you go to answers.com and search for slagroomtaart they have a beautiful picture of it. My aunt told me the crushed up yummies on the outside are almonds, so I'm good with that although it seemed more like crushed up cookies to me at the time... Otherwise, I think it's just a white cake with a stabilized whipped cream icing and filling and topped with fruit. Does that sound right? I didn't realize it didn't have any butter in the cake. I guess I couldn't tell with all the cream... If anyone can find a recipe and translate it I would be eternally grateful. And I just got a scale for my birthday, so if the measurements are in metric, I can cope! I have a friend with Dutch roots having a birthday in August and it would be amazing to get to make this for her.

Thanks everyone for your responses. I am constantly rewarded for belonging to this community.

Mary

Hi Mary, here it comes:
5 eggs
150 grammes (5.35 ounces) of sugar
125 grammes (4.46 ounces) of flour (no selfraising)
25 grammes ( 1ounce) of cornstarch
little bag of vanille-sugar (or some extract)
a pinch of salt

Make sure the eggs are at roomtemperature (otherwise leave them in a bowl with hot water for about 10 minutes), that is very important because they have to rise a lot. Put the eggs and sugar in a large bowl and mix for about 10 minutes, it has to become a real fluffy thick cream. Then (do not mix!!) add the flour and cornstarch, gently fold it in.
Make sure your baking pan (10 ") is greased (some parchment paper on the bottom works the best). Put the batter in and bake for about 35-45 minutes at
350 Fahrenheit. After 35 minutes test with a stick, if it comes out clean, it's done. Leave the cake to cool on a rack, don't leave it in the pan (only for about 10 minutes to let it cool down a bit, otherwise it cracks really easy).

For the filling, you could use jam inside and a second layer on the jam of whipped cream. You could also use whipped cream with pieces of mandarin from a can. On top also lots of whipped cream and add some fruit and chocolate decoration. On the sides we put or toasted almond slices or hazelnut pieces that are toasted with some sugar (that crunchy stuff, maybe you could buy that overthere, we get it out of the shops .
Another thing is that normally we put a bit of mandarin syrup (the juice from the can) on the layer before filling it, or some Cointreau or stuff like that.

If you want to make this cake, you can freeze it really well, it only becomes better of taste. If you want to decorate it right away, make the cake at least the evening before.

Good luck with your slagroomtaart!!

Greetings from Amsterdam (no, no slagroomtaart right now )

Lara

Hey Lara

Where in holland do you live?
I am visiting my family right now..

Ps I need to try that cake..another thing added to my list to try

I live in Amsterdam (where the airplane lands ). Where are you right now?
If you need anything orso, just let me know (you could PM me if you want).
Hope you enjoy your stay in Holland, despite the horrible weather , I am really sorry for you about that, no tulips, only rain...

Don't forget the wind Lara, or maybe that's just us by the coast? It's been blowing a gale here in The Hague for days!

Tartacadabra, you rock! Thank you so, so much. I will certainly give it a try. And now, for perhaps a silly question, am I correct in that I need to stabilize the whipped cream somehow? If I can't get the whole cake eaten right after adding the whipped cream, won't it all melt? Not that I probably couldn't get my family to eat the whole thing in one sitting if we really, really tried.

My DH and The Girl and I went to Amsterdam the beginning of this May to visit my Aunt. It was my first time in Europe and I can't say how much I loved it. My father had been born there and somehow it just felt so welcoming. Amsterdam is a very clean, very likable city. We also took the train through Brussels and to Paris, and they were not nearly so nice. The people were just great in Amsterdam and it was so helpful as an American that everyone was happy to speak English. I can't wait to go back. Tartacadabra, if you ever need anything from Seattle, please let me know. You are on my Favorite Person List now.

I'll let you know how it goes. Oh, and I couldn't get it to load here in the forum, but if you notice my avatar...

Mary

Hey Mary, thanks!! Never heard that before here, that "I rock"

I don't know what you have in the US to stabilize the whipped cream, we have a kind of powder here that you put in with the cream, and then you whip it, yes makes it more firm. If you don't have it, just put in in the fridge, normally it will just stay fine, but yes with some kind of stabilizer it stays a bit more "solid".

I hope the slagroomtaart turns out allright. A pity that we didn't "meet" before, would have been nice to eat slagroomtaart with a fellow cake-fan from CC.
I could invite you for the next time but if everything goes allright we will emigrate to Spain in a few months (my husband is spanish), but if you are even close to Alicante (Costa Blanca, not too far from Barcelona which by the way is an AWESOME city to visit!!!) just come to visit so we can have Dutch slagroomtaart in Spain

I am really glad to hear that you liked Amsterdam, I am very fond of this place, you can just go by bike in the middle of the night, no problems, nothing, really, really great city!!
If you ever go again and if you like chocolate (special flavors), the chocolate guru of Amsterdam is Unlimited Delicious. For absolutely the best chocolate cake in Amsterdam go to Pompadour.
Yeah a bit of a chocolate girl myself

Greetings,
Lara