Syrup waffle (stroopwafel) cake
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.
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loaf / pound cake tin 6 inches / 15 cm
room temperature + 1 tablespoon for greasing the pan
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.
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Syrup waffle (stroopwafel) cake https://www.byandreajanssen.com/syrup-waffle-cake/ 04/01/2015