Creamy Slagramtart Cake

Name: Creamy Slagramtart Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Ingredients: 175 g Eggs; 100 g Sugar; 10 g Vanilla sugar; 75 g Wheat flour; 25 g Cornstarch; 6 tbsp Jam; 100 g Nougat; 750 ml Whipping cream; 6 tbsp Sugar; 5 pcs Mixed berries and fruits

A delicate sponge cake with airy cream, crispy nougat, and berry filling. A classic dessert for special occasions with a melt-in-your-mouth texture.

Ingredients

175 g Eggs
100 g Sugar
10 g Vanilla sugar
75 g Wheat flour
25 g Cornstarch
6 tbsp Jam
100 g Nougat
750 ml Whipping cream
6 tbsp Sugar
5 pcs Mixed berries and fruits

Instructions

In a mixer bowl, whip the eggs, sugar, and vanilla sugar on medium-high speed for about 10 minutes until the mixture becomes light and fluffy.
Sift the flour and cornstarch. Gently fold them into the egg mixture using folding motions — be careful not to deflate the mixture.
Pour the batter into a buttered round pan (20 cm) and bake in a preheated oven at 180°C for 30 minutes. The sponge cake is ready when it quickly springs back to the touch. Let it cool in the pan for a few minutes, then transfer to a wire rack.
While the sponge cake cools, prepare the nougat and jam according to their recipes (if you haven't made them yet).
Once the sponge cake is completely cool, slice it horizontally into three equal layers.
Whip the chilled cream with sugar until stiff peaks form. Assemble the cake by alternating layers of sponge cake with cream and jam, decorate with remaining cream, nougat, and berries.