Stroopwafel cake

Ingredients

• 350 mlmilk
• 65 gsugar
• 16 gvanilla sugar
• 35 gplain flour
• 3egg yolks
• 6 largestroopwafels
• 17mini stroopwafels
• 40 gunsalted butter
• 500 mldouble cream
• 1 portionpastry cream
• to tastecaramel sauce

Instructions

1. 1

   Mix the custard

   In a bowl, stir the flour and egg yolks together to make a smooth paste. Add a tablespoon of milk if needed. Bring the milk to the boil, then gradually whisk it into the egg mixture.

2. 2

   Cook the custard

   Return the mixture to the pan and bring it to the boil, stirring continuously. Simmer gently for 3 minutes before adding the sugar, then keep stirring until it has dissolved. If the custard still has many lumps, pass it through a sieve.

3. 3

   Chill the custard

   Transfer the custard to a dish and cover it with cling film. Leave it in the fridge to cool before using.

4. 4

   Prepare the tin

   Line the base of a springform tin with baking paper. Cut a quarter off each mini stroopwafel and arrange the larger pieces around the inside edge of the tin.

5. 5

   Crush the waffles

   Put the smaller mini stroopwafel pieces in a food processor with the 6 large stroopwafels, cut into pieces. Process until they form fine crumbs.

6. 6

   Make the base

   Melt the butter, stir it into the crumbs and tip the mixture into the tin. Spread it over the base and press it down firmly, including around the edges to secure the stroopwafel pieces. The mixture may look buttery because the caramel in the waffles melts in the warm butter. Chill the tin until the base is firm.

7. 7

   Add pastry cream

   Once both the pastry cream and the base are completely cool, take them out of the fridge. Spoon 5 heaped tablespoons of pastry cream over the base and spread it out, then return the tin to the fridge.

8. 8

   Whip the cream

   Whip the double cream until stiff. Put some in a piping bag fitted with a star nozzle and chill it briefly. Stir the remaining whipped cream together with the remaining pastry cream to make Swiss cream; aim for roughly equal amounts of each.

9. 9

   Finish the cake

   Make sure the caramel sauce is at room temperature. Pour on enough to form a thin layer and spread it evenly with the back of a spoon. Pipe small rosettes of whipped cream around the edge, then keep the cake in the fridge until serving.

What is stroopwafel cake?

Stroopwafels are Dutch wafer biscuits with a caramel syrup filling, traditionally enjoyed with a hot drink. This cake turns their crisp, sweet layers into a chilled dessert with a crumb base and creamy filling.

The pastry cream, whipped cream and caramel make the filling rich, while stroopwafel pieces around the tin add a decorative edge. Since the recipe is assembled rather than baked, chilling is what helps it hold together for slicing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 5g protein, 36g carbs, 20g fat.

The stroopwafels, sugar and caramel sauce supply most of the carbohydrates, while the butter and double cream contribute much of the fat. The egg yolks and dairy provide some protein, though this is mainly a dessert rather than a protein-rich dish. Balance a slice with fresh fruit, or serve a smaller slice after a meal.

The pastry cream

Smooth paste: mix the flour and egg yolks before adding hot milk, loosening the paste with a tablespoon of milk if necessary. Pour the hot milk in gradually and keep whisking to temper the yolks evenly.

Steady stirring: return the mixture to the pan and stir as it heats, including around the corners. The recipe calls for a gentle 3-minute simmer before the sugar goes in; sieve the custard if lumps remain.

Building the stroopwafel base

Fine crumbs: process the large waffles and the smaller cut-offs until there are no large pieces left. Fine crumbs make a more even base that is easier to press into the tin.

Firm edges: press the buttery crumbs down over the base and around the stroopwafel pieces lining the edge. The melted caramel can make the mixture look unusually wet, so chill it until it firms before adding the filling.

Getting the cream texture right

Stiff peaks: whip the double cream until it holds its shape, then reserve some for piping. Stop once it is stiff; overwhipping can make the cream grainy.

Swiss cream: fold or stir the remaining whipped cream into the remaining pastry cream, aiming for equal amounts. Keep the reserved piping cream separate so it can be used for the finishing rosettes.

Layering and chilling

Cool components: let the pastry cream and base cool completely before assembling. This helps prevent the cream layers from softening the base.

Thin topping: bring the caramel sauce to room temperature and spread on just enough for a thin, even layer. Keep the finished cake chilled until it is time to serve.

Serving the cake

Clean slices: use a sharp knife and wipe it between cuts for neater portions through the cream and caramel. The cake is rich, so small slices are often satisfying.

On the side: serve it on its own or with fresh berries to add a tart contrast. Coffee or tea pairs well with the caramel notes of the stroopwafels.

Recipe notes & tips

• Use a springform tin so the chilled cake can be released without disturbing its sides.
• Make sure the custard is fully cool before combining it with whipped cream.
• Press the crumb mixture firmly into the base and against the waffle pieces at the edge.
• Chill the base until firm before adding the pastry cream layer.
• Keep the caramel sauce at room temperature so it spreads easily over the cream.
• Pipe the reserved cream just before chilling the assembled cake.

Variations

• Berry contrast: serve slices with fresh raspberries or strawberries for a tart counterpoint.
• Extra crunch: scatter a few finely chopped stroopwafel pieces over the caramel layer.
• Coffee note: add a little finely ground coffee to the crumb mixture for a subtle roasted flavour.
• Chocolate finish: drizzle a little melted dark chocolate over the chilled cake.
• Individual portions: assemble the layers in small glasses instead of a springform tin.

Common mistakes to avoid

• Lumpy custard: whisk the flour and yolks into a smooth paste first, then add the hot milk gradually.
• Scorched custard: keep stirring as the mixture returns to the boil and simmers.
• Loose base: press the crumbs firmly into the tin and chill until the base is set.
• Warm filling: cool the custard and base completely before layering them.
• Runny whipped cream: whip until it holds stiff peaks before setting some aside for piping.
• Thick caramel layer: spread on only enough sauce to make a thin coating, as directed.

How to store

Keep the cake covered in the fridge and eat it within 2 days for the best texture. Serve chilled; freezing is not recommended because the cream layers may change texture when thawed.

Frequently asked questions