Stroopwafel Cake
Preparation
Preheat
Preheat the oven to 170 °C. Grease the tin and dust it with a little flour. Tap against the tin so the flour spreads in a thin, even layer over the entire inside.
Mixture
Put the butter, sugar, Stroopwafellikeur and salt in a mixing bowl and beat for 10 min. with a mixer until light and fluffy. Beat in the eggs one by one.
Stroopwafels
Meanwhile cut the stroopwafels into coarse pieces. Sift the flour over the batter and fold through. Add the stroopwafel pieces and fold through.
Batter
Spoon the batter into the tin and place it in the middle of the oven. Bake the cake until golden brown and done. Check for doneness after approx. 45 min. Insert a skewer into the centre of the cake. If it comes out clean, the cake is done.
Cool
Let the cake cool for at least 30 min. and enjoy!
FAQ
ContactHow do you make a stroopwafel cake?
Beat the butter, sugar, 40 ml of Hollandse Stroopwafellikeur and a pinch of salt for 10 minutes until light and fluffy, then beat in the eggs one by one. Fold in the sifted flour and coarse pieces of stroopwafel and bake the cake in the middle of a 170 °C oven.
What do you need for a stroopwafel cake?
215 grams of wheat flour, 200 grams of unsalted butter, 200 grams of fine caster sugar, 4 eggs, a pinch of salt, 1 pack of stroopwafels and 40 ml of Hollandse Stroopwafellikeur.
How long does a stroopwafel cake need in the oven?
At 170 °C in the middle of the oven. Check after approx. 45 minutes with a skewer: if it comes out clean, the cake is done. Let it cool for at least 30 minutes.