The famous stroopwafel cake
The ultimate no-bake cake for stroopwafel lovers
The ultimate no-bake cake for stroopwafel lovers
A world of difference with this mega indulgent stroopwafel cake. According to the creator of the recipe, your dentist won't be happy with you after eating this cake… But oh, is it tasty! And definitely worth sharing =D
1. Take 2 packs of stroopwafels (save 1 pack for the garnish) and chop these into small pieces with a sharp knife. Whip the cream and the klopfix until stiff with a mixer and add the monchou, cinnamon, sugar and vanilla sugar. Take the coarsely ground cookie crumbs and warm them briefly in a small saucepan or au bain-marie so the syrup becomes nice and sticky.
2. Cover the bottom of a greased springform pan with some of the cookie crumbs and press down firmly. Spread a generous layer of the monchou/whipped cream mixture over this and sprinkle some stroopwafel pieces on top. Then another layer of the mixture and more stroopwafels. Put it in the fridge for a while to let it set.
3. Crumble the remaining stroopwafel pieces over the top just before serving. Enjoy! (I just wouldn't eat it every day 😉 )
Recipe
This creamy stroopwafel cake is a true showstopper at any party. Made with monchou, whipped cream and, of course, lots of stroopwafels, you make it without an oven.
| Course | Dessert |
|---|---|
| Kitchen | Dutch |
| Servings | 10-12 |
| Preparation time | 30 min |
|---|---|
| Cooling time | 1 hour |
| Total | 2 hours 30 min |
1. Take 2 packs of stroopwafels (save 1 pack for the garnish) and chop these into small pieces with a sharp knife. Whip the cream and the klopfix until stiff with a mixer and add the monchou, cinnamon, sugar and vanilla sugar. Take the coarsely ground cookie crumbs and warm them briefly in a small saucepan or au bain-marie so the syrup becomes nice and sticky.
2. Cover the bottom of a greased springform pan with some of the cookie crumbs and press down firmly. Spread a generous layer of the monchou/whipped cream mixture over this and sprinkle some stroopwafel pieces on top. Then another layer of the mixture and more stroopwafels. Put it in the fridge for a while to let it set.
3. Crumble the remaining stroopwafel pieces over the top just before serving. Enjoy! (I just wouldn't eat it every day 😉 )
This cake is lovely to make a day in advance. That way it has all night to set properly in the fridge and tastes even better the next day.
Store the cake covered in the fridge and ideally consume it within two days. Garnish just before serving with the crumbled stroopwafels for the best result.
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