Sponge Cake with Stroopwafels and Fruit

Recipe by Special Guest, MasterChef Netherlands Chef Ashley

Strawberry Shortcake Stroopwafel Daelmans

Ingredients for Sponge Cake:
4 eggs, split
110 grams patent flower
140 grams sugar
1 bag of baking powder

Ingredients for Misocaramel:
200 grams of sugar
100 milliliters of water
90 grams of butter
125 milliliters of whipped cream
1/2 or 1 tablespoon (red) miso

Additional ingredients needed:
Cream cheese
Fresh red fruit
Daelmans Chocolate-Caramel Stroopwafels


Prepare Sponge cake:
Preheat the oven to 180 ° C. Grease a cake tin (with oil or butter with butter at room temperature) and sprinkle with a little flour.

Whisk the egg white to stiff and then add sugar and continue to whisk. Add egg yolk one by one and whisk again. Then add baking powder and possibly a little lemon juice. Whisk again and then add flour.

Pour the batter into the cake pan and bake it in the preheated oven for about 25 to 30 minutes.

Prepare Misocaramel:
1. Put a saucepan with the sugar and water on the fire and heat on a low heat.
2. When you have reached the correct brown color, add the butter as soon as possible.
3. Carefully add the cream.
4. Remove the caramel from the heat and add a spoonful of miso to taste.

Use a round cake mold to cut out the cake and cut it in half so that you have two round patte cakes. Fill the middle of the cake with cream cheese, fresh fruit (preferred strawberries) and some miso caramel. Do the same with the top layer and decorate with Daelmans stroopwafel cookies.


Print Friendly, PDF & Email