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Aug. 3rd, 2022 01:51 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
type_wildAnother expedition into making food from Elsewhere that I lack key ingredients and/or equipment for but I really want to taste it for real: Stroopwafel. We do get them in stores but I love them an awful lot and wanted to see exactly how complicated they were to make at home.
As it turns out: The caramel filling was the difficult part, probably because whatever that German syrup was does not have the same molecular makeup as the closest I got in Scandinavian. I burned it but salvaged it with butter, instant coffee and vanilla.
Splitting the cakes turned out to be very easy and yes you can make them perfectly fine in a krumkake iron.
As it turns out: The caramel filling was the difficult part, probably because whatever that German syrup was does not have the same molecular makeup as the closest I got in Scandinavian. I burned it but salvaged it with butter, instant coffee and vanilla.
Splitting the cakes turned out to be very easy and yes you can make them perfectly fine in a krumkake iron.
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