Dutch Flag Whipped Cream Cake

Dutch Flag Whipped Cream Cake | A Dutchie Baking

This past Thursday it was our king’s birthday and since it was too cold to sell second-hand items on the market I decided I would celebrate by baking a fruity, creamy cake. The fruit on the top is arranged in such a way that it looks like the Dutch flag (red, white and blue) but of course, you can change it to your own flag if your country uses the same colors in its flag (or use different fruits).

Dutch Flag Whipped Cream Cake | A Dutchie Baking

Dutch Flag Whipped Cream Cake | A Dutchie Baking

Dutch Flag Whipped Cream Cake | A Dutchie Baking

Recipe Dutch Flag Whipped Cream Cake

Tools: 20cm springform cake tin, icing knife, mixer with whisk attachment, baking parchment, pastry bag fitted with 1M/star nozzle

Ingredients:

100 grams egg white
100 grams white sugar
zest of 1 orange
100 grams egg yolk
80 grams flour
20 grams cornstarch
750 ml whipping cream
25 grams whipping cream stabilizer (optional)
4 tablespoons sugar
250 grams fresh strawberries
150 grams fresh blueberries
100 grams strawberry jam
50 grams almond shavings
  1. Preheat the oven to 180C/355F. Line the bottom of the cake tin with baking parchment, grease the sides of the tin.
  2. Prepare a stainless steel or glass bowl and the whisk attachment(s) by rubbing it down with lemon juice or vinegar. This is to remove any remnants of grease. Then start whisking the egg whites at high speed. When the whites start to foam, add the sugar a tablespoon at a time. Whisk until stiff peaks form. Then turn down to medium-low speed and add the orange zest. Whisk for another 2 minutes. Turn the mixer off and fold the egg yolks into the mixture. Don’t over stir! In a separate bowl, combine flour and cornstarch. Sift into the egg mixture and fold in. Again, be careful not to overmix. Pour into the prepared cake tin. If you see any clusters of flour while pouring, lightly stir them in with a fork. Bake for 25-30 minutes or until a skewer inserted in the middle comes out clean (start checking at 20 minutes to be safe). When baked, immediately release from the tin and leave to stand on a wire rack with the baking parchment still on the bottom.
  3. In the meanwhile, prepare your strawberries and whipped cream. Slice the strawberries up, set aside. For the whipped cream, add the sugar to the cream, start whisking at medium speed. While whisking, slowly add the stabilizer (if using). Whisk until you have a firm cream. Set aside in the refrigerator.
  4. When the cake has cooled completely, remove the baking parchment and place on a nice plate/cake stand. Cut in three parts horizontally. Cover one half with whipped cream, add strawberries and blueberries, making sure you have enough left for the top and sides when you’re done. Cover the berries with another layer of cream, then place the second layer of the cake on that. Cover the second layer of cake with the strawberry jam, place the top of the cake on top. Cover the whole cake in whipped cream, arrange strawberries and blueberries to make a Dutch flag. Then fill your pastry bag with star nozzle and pipe rosettes all around the edge of the cake. Place a strawberry and blueberry on each of the rosettes, alternating between berries. Stick the almond shavings to the sides of the cake. Enjoy!

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