Recipe – syrup waffle cake and ice cream, festive and delicious
Christmas is coming again and so are the Christmas dinners. Of course there should also be dessert. This year this will be the ideal winter (Christmas) dessert. Namely stroopwafel cake with ice cream from Happy Mrs.
Jersey. Here is the recipe.
Making dinner together
The two Christmas days can be days full of traditions. Gourmets, being together, presents, Christmas tree, you name it. And how nice to choose for a dessert with ice cream this year!
Ice cream from happy Mrs. Jersey
Recently I got to taste ice cream from Happy Mrs. Jersey. Ice cream by Happy Mrs. Jersey comes in different flavors, so you have Sea Salted Caramel, Chilla Vanile, Sweet loving strawberry, Coockie dough or nuts about pistachio)
The ice cream of Happy Mrs. Jersey is so incredibly delicious because it is made from the milk of the Jersey cow. The Jersey cow is a very curious, intelligent little brown cow. She is often called the most “charming cow” among all cows.
Probably because of her brown coat, white muzzle and beautiful long eyelashes with which she always kindly flashes. She doesn’t give much milk, but the milk she does give is very special!
At Happy mrs. Jersey they work in the most traditional way. The ice cream is made entirely by hand. It’s sometimes just the right little ones & Fine details that give just the “finishing touch” to the product. At Happy Mrs’s.
Jersey is all about the best taste!
With the ice cream I was looking for a recipe for syrup waffle cake. The cake is white, so for the holidays I thought I would add a scoop of Nuts about Pistachio ice cream to this ( with toasted almond pieces and pecan pieces Happy Mrs. Jersey , and a scoop of Sweet Lovin Strawberry which is white with red. Add a Christmas chocolate and my Christmas dessert is ready.
The treacle waffle cake recipe:
- 2 packages of syrup waffles
- 75 grams of butter
- 5 tablespoons of almond liqueur
- 9 sheets of white gelatin
- 50 milliliters of strong coffee
- 500 milliliters vanilla yogurt
- 250 milliliters whipping cream (whipped until stiff)
- 1 teaspoon of cocoa powder
- 1 teaspoon of cinnamon powder
Grease a springform pan and line the bottom with baking paper. Crumble a packet of syrup wafers in a food processor. Melt the butter and mix it with 2 tablespoons of liqueur through the cooling crumbs. Spread the crumb mixture over the springform bottom and press down well with the rounded side of a damp spoon. halve the rest of the syrup wafers and place them slightly overlapping close together along the edge of the springform pan, with the cutting edge on the cookie base.
Break the leftover syrup wafers into small pieces. Soak the gelatin for 5 minutes in cold water. Heat the coffee without boiling with the rest of the liqueur. squeeze the gelatin well and dissolve it in the hot coffee while stirring. Mix the gelatin mixture into the yogurt and stir in the whipped cream. Pour half of this mixture onto the cookie base in the springform pan. Spread the syrup wafer pieces over this and the rest of the yogurt mixture over it.
Let the dessert set in the refrigerator for at least 3 hours. remove the edge of the form. Mix the cocoa and cinnamon powder and dust the dessert with this mixture.
The cake is super quick to make and just note that it needs to stand in the fridge for at least 3 hours, one in connection with the schedule.