Slagroomtaart

Name: Slagroomtaart
Prep time: 11 min
Cook time: 21 min
Total time: 32 min
Yield: 4 servings
Ingredients: 175g Eggs; 100g Sugar; 10g vanilla sugar; 75g Flour; 25g Cornstarch; 6 tablespoons Jam; 100g Nougatine; 750 ml Whipping Cream; 6 tablespoons Sugar; 5 Fruit Mix

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Dessert recipe, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 47 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 32 min total

175g Eggs
100g Sugar
10g Vanilla Sugar
75g Flour
25g Cornstarch
6 tablespoons Jam
100g Nougatine
750 ml Whipping Cream
6 tablespoons Sugar
5 Fruit Mix

Step-by-step instructions

Beat the eggs, sugar and vanilla sugar until light and fluffy. I beat this in a stand mixer on medium-high speed for about 10 minutes.
Sift the flour and cornstarch and add to the mixture. Fold this gently into the mixture; you don’t want all the air you whipped in to disappear.
Pour the batter into a greased baking pan. Bake the cake base at 180°C/350°F (conventional oven) for 30 minutes. The cake is done when you press lightly on the top and it springs back. Allow the cake to cool in the pan for a few minutes before removing it to a cake rack.
Meanwhile, prepare the nougatine and jam according to the recipe if you haven’t already.
Let the cake cool completely before you cut it. If, like me, you used a 20 cm/8 inch spring form pan, cut the cake into three layers.

Why this works on a weeknight

Slagroomtaart lands at about 32 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sweet Finishes collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Slagroomtaart actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍮 Sweet Finishes Dessert