Stroopwafel Cake
Ingredients
- 40 ml - Hollandse Stroopwafellikeur
- 215 grams - Wheat flour
- 200 grams - Unsalted butter
- 200 grams - Fine caster sugar
- 4 - Eggs
- 1 pinch - Salt
- 1 pack - Stroopwafels
Preparation
1
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.
2
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.
3
Stroopwafels
Meanwhile cut the stroopwafels into coarse pieces. Sift the flour over the batter and fold through. Add the stroopwafel pieces and fold through.
4
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.
5
Cool
Let the cake cool for at least 30 min. and enjoy!
