This delicious syrup waffle cake is creamy and sweet. With a crispy outer layer. Very tasty, almost too good to be true. Delicious to eat on Sunday when drinking coffee.
Syrup waffle (stroopwafel) cheesecake is something I make almost every time we've got a birthday party going on. Everyone is crazy about it. But to bake the cheesecake in between the birthdays goes a bit too far.
We've got a tradition that on Sunday we eat cake instead of a cookie. And this week I made a cake filled with syrup waffles. And it was a great success! A real winter flavored cake with gingerbread spice and syrup waffles, and you eat your fingers on it. This recipe of course I had to share with you.
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Syrup waffle (stroopwafel) cake
- 200 grams butter room temperature + 1 tablespoon for greasing the pan
- 150 grams sugar
- 1 teaspoon vanilla extract
- 2 eggs size L
- 4 egg yolks size L
- 200 grams self-rising flour
- 1 teaspoon gingerbread spice
- ⅛ teaspoon salt
- 7 syrup waffles cut into small pieces
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius.)
- Grease the cake tin with butter.
- Put the butter with the sugar in a bowl and mix until the butter mixture is pale yellow in color and fluffy (for 3 minutes).
- Add the egg yolks and mix until incorporated.
- Pour in the whole eggs one at a time while continuing to mix.
- Add the spices, salt, and vanilla extract and mix for another minute.
- Turn the mixer off and sieve the flour over the bowl.
- Mix for 1 minute at low speed.
- With a spatula gently spoon the waffles into the batter.
- Pour the batter into the pan and bake 50 minutes in the oven until the cake is done (check using a satay stick. If the stick comes to dry out the cake then the cake is ready).
- Let it stand for 5 minutes in the form and then get the cake out of the form onto a wire rack.