Cream Tart with Strawberries

Yeh, is summer finally coming? Time for the summer wrens. Not the sour ones from far abroad. The tastiest strawberries now come from our own country or from Belgium, because the Hoogstraten strawberries that we used are immensely popular there. For example, with this whipped cream cake with strawberries.

The inspiration for this cake also comes from Belgium: the Belgian cooking program Daily Cost, by Jeroen Meus. And we just happened to have recently been to Belgium. We also got the summer wrens here.

We also bought the extra fat whipped cream of 40% that Jeroen uses in his program.

No, a high fat content sounds like something negative, but with whipped cream the fat content is important to get a firm whipped cream.

Prefer to eat a smaller piece of cake, but use good ingredients. It's no fun making a cake where the whipped cream is not firm and drips off your cake.

Would you like to save the recipe for later on Pinterest? You can do this easily via this link .

How do you actually get strong whipped cream?

You can read it here.

Cream Tart with Strawberries

Partly inspired by the recipe of the popular cooking program on Belgian television, Daily Cost with Jeroen Meus

Supplies:

How to bake a sponge cake and the supplies for a 15 cm cake can be found here. Adjust the supplies if you want to bake a larger cake.
500-600 grams of whipped cream (35-40% fat content, I often buy 35% at Aldi or Lidl)
400 grams of beautiful strawberries
125-150 grams of strawberry jam
Vanilla sugar if desired
Optionally add a little meringue as a garnish
Optionally some slivered almonds as garnish

Recipe whipped cream cake with strawberries

Cut your cake into three pieces. Insert a cocktail stick into each part one above the other. This way you will know where which part needs to be placed back.
Koen only spread the first layer with jam. The second with jam, strawberries and whipped cream.
Now cover the cake with a nice thick layer of whipped cream.
Cut the strawberries into slices. The large, beautiful middle slices are for around the cake. The small pieces are suitable for between the cake.
It is most convenient if you can turn the cake, so you can hold the spatula against the side while you turn the cake. But you can do it without some practice.
So, ready for decorating. It was quite warm in the kitchen that day. The whipped cream itself likes it if you hurry up a bit. It is therefore useful that you have everything ready.
The large thin strawberry slices can be placed around the bottom of the cake.
On top you can cut the strawberries in half. I had difficulty convincing my son that the crowns give the cake color and that it is best to leave them alone. You can also just eat them.

The inside of the topping had small swirls of whipped cream. Do you have any abandoned meringue left? Crumble this coarsely and spread it over the top. Besides being beautiful, it also gives a different biting sensation while eating. Tasty!

Koen really wanted slivered almonds on the cake. These were roasted and sprinkled on top.