A cannabis-infused Slagroomtaart recipe (Cream Cake)
Welcome to this creative take on an old favorite Slagroomtaart, aka Cream Cake. This traditional Dutch dessert is often served to celebrate special occasions like birthdays, anniversaries, or holidays, but it’s easy enough to be a great option any day of the week. With a fluffy whipped cream filling between each layer of dense sponge cake and a fresh fruit topping, it’s a mouth-watering combination made even better with cannabis.
In this recipe, we'll show you how to add cannabis to the whipped cream, which will deliver a mild high that’s guaranteed to leave you relaxed.
Tips and tricks
- Use cannabis flower to suit your tolerance.
- Opt for strains most likely to offer a desirable experience.
- Adjust the amount of cannabutter you add based on the intensity of the buzz you’d like to achieve. Beginners and those after a weaker high may benefit more from a half-and-half mix of regular butter and cannabutter, while seasoned enthusiasts probably won’t need to make any adjustments to this recipe.
- Allow the cake to cool completely before adding the whipped cream and fruit layers. Otherwise, you’ll end up with a soggy mess.
Cannabis-Infused Slagroomtaart (Cream Cake)
This cannabis-infused Slagroomtaart recipe yields a massive cake that's perfect for a big party dinner. Since we only put the cannabutter in the filling, you won’t have to deal with an overwhelming taste, but don’t let that fool you, because a single slice is sure to deliver a soothing high that’s great for unwinding at the end of a long day. If you don’t have cannabutter, you’ll want to look at our top 3 recipes which are all designed to make the process easy, even for beginners.
Preparation Time: 45 minutes
Cooking Time: 25 minutes
Calories: 400 per serving
Servings: 12
Sponge cake ingredients
- 4 large eggs
- 1 cup sugar
- 1 cup all-purpose flour
- ¼ cup water
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
Whipped cream ingredients
- 2 cups heavy cream
- ½ cup powdered sugar
- ¼ cup cannabutter
- 1 tsp vanilla extract
Fruit topping
- 2 cups fresh fruit (strawberries, raspberries, blueberries, kiwi, etc.)
Tools
- Mixing bowls (3)
- Hand mixer or stand mixer
- Cake pans (2 8-inch or 3 6-inch)
- Parchment paper
- Spatula
- Knife
Instructions
-
Preheat the oven to 350°F and line both bake pans with parchment paper.
-
Whisk the sugar, eggs, water, and vanilla extract together in a large bowl until the mixture is smooth and fluffy.
In another bowl combine the baking powder, flour, and salt.
Slowly fold the dry ingredients into the wet ones, stirring until there are no more clumps of powder.
Divide the cake batter evenly between the two pans and bake the cakes for 20-25 minutes. You’ll know it’s done when a toothpick comes out clean after being poked into the center of each one.
Move the cakes to a wire rack and leave them to cool to room temperature, for approximately 1 hour.
Whisk the cream, vanilla extract and icing sugar together using a hand mixer or stand mixer until soft peaks begin to form.
Put the cannabutter in a saucepan over low heat and stir as it gradually melts, to eliminate any chunks.
Slowly fold the cannabutter into the whipped cream.
When the cakes are cool and the whipped cream is ready it’s time to spread a generous portion on top of one of them, followed by the fresh fruit topping.
Place the second cake on top of the first, and then finish it off with one more layer of whipped cream and fruit.
Put the cake in the fridge to chill for at least 30 minutes prior to serving.
Slice and enjoy!
Storage
This cannabis-infused Slagroomtaart can be kept in an airtight container for up to 3 days in the fridge. Freezing is not recommended as it will significantly alter the texture.
