Instructions

For the cake base

1. Beat the eggs together with the sugar for 5–10 minutes to a frothy mass. When the batter is thick and airy, and drips down slowly when you lift the beaters, the batter is good.
2. Mix the flour, cornflour and salt. Sieve a first part into the batter and fold it in lightly. Repeat this two more times. When all the flour has been added to the batter, pour it into the spring form pan. Place the spring form in a conventional preheated oven at 170°C. After 15 minutes, raise the temperature to 180°C and bake until golden brown in about 20 minutes.
3. Carefully open the oven door, leave the cake base to stand for a while and place on a cake rack. Remove the spring form pan after a few minutes and let the cake base cool.

For the caramel sauce

1. Take two pans. Heat the whipped cream in one pan. Make sure that it does not boil, but it must get quite hot. In the other pan, heat the sugar together with the water on a low setting, so that the sugar can melt, and the water can evaporate.
2. Let the melted sugar bubble gently until it is golden brown. With a whisk, gently stir the whipped cream through the melted sugar to make a nice caramel. Make sure the pan is high enough, because the mass will froth and rise.
3. Add the butter to the caramel and mix gently. Add salt to taste and let the caramel sauce simmer and thicken to the desired result. Remove the pan from the stove and let cool.

For the stroopwafel cake

1. Cut 4 Daelmans stroopwafel into small crumbs. You use the half later for garnishing the outside of the cake and with the other half you make two small heaps. You will use these to fill the cake. Use the cutters to make small stroopwafels from the last stroopwafel. Cut it in half.
2. Sweeten the whipped cream to taste with sugar and let it dissolve completely. Whip the cream until stiff and scoop more than half in a piping bag with the nozzle of your choice. Keep in the refrigerator until you need to use it.
3. Cut the cake base into 3 layers and sprinkle the bottom layer with caramel liqueur. Spread with a good layer of whipped cream and sprinkle one of the two small heaps of crumbs over it. Slightly press the crumbs into the cream and put the second layer on top. Sprinkle again with liqueur, spread with whipped cream and divide the other pile of crumbs over it. Press lightly again and place the top layer on the cake.
4. Brush the edge of the cake with whipped cream and garnish the bottom half with the remaining stroopwafel crumbs.
5. Place the stroopwafel cake on a cake stand or plate and coat the top with cream. Garnish the cake with the whipped cream from the piping bag, add subtle caramel sauce over the cake and garnish with the halved mini stroopwafels. Keep the cake in the refrigerator until use.