Instructions

1. Preheat the oven to 180°C. Heat the eggs au bain-marie with the granulated sugar, whisking continuously until the mixture reaches 50°C. Transfer to another bowl and whisk to cool down. Sift in the flour and gently fold it in, keeping the mixture light and fluffy.
2. Grease the springform pan well and pour the batter into the pan. Bake for about 20–30 minutes. Let cool completely and cut into equal layers.
3. For the buttercream, beat the butter until pale/white. Mix in the icing sugar and the seeds from the vanilla pod.
4. Spread a layer of caramel and buttercream onto one cake layer. Sprinkle over the Stroopwafel pieces and place another cake layer on top. Repeat until the third layer is on top. Cover the entire cake with the remaining buttercream and create rustic smudges using the remaining caramel.
5. Garnish the lower sides of the cake with pieces of Stroopwafels and playfully place a few whole Stroopwafels on top. Finish with coarse sea salt.