Mix for Caramel Cake
It’s one of Holland’s famous sweet treats: stroopwafels. Two thin waffles with caramel in between. As a Dutch brand, FunCakes had to come up with a cake mix honoring our beloved stroopwafel cookie. This cake mixture has that delicious caramel flavour and even contains little pieces of crunchy cookies. Heaven! Just add butter, eggs and a little bit of water and your batter is ready for baking. Either as a (loaf) cake or cupcakes, you pick!
Mix for Caramel Cake
Sugar, wheat flour, vegetable oil and fat (palm, turnip, shea), raising agent: E450, E500, E334, glucose syrup (dried), emulsifier: E472b, E477, E322 (soy), salt, maltmix (glucose syrup, barley syrup, malt extract), milk powder (skimmed), herbs and spices (cinnamon), preservative: E202, water, thickener: E415, milk (condensed, skimmed), flavouring.
For allergens, see ingredients in bold.
May contain traces of: wheat.
Store in a cool, dry place.
Nutritional values per 100 g
| Energy | 1604 kJ / 383 kcal |
| Fat | 3 g |
| of which saturated | 1,4 g |
| Carbohydrate | 82,6 g |
| of which sugar | 48,5 g |
| Protein | 5 g |
| Salt | 1,2 g |
- 400 g (F10185)
Ingredients need to be at room temperature.
Use 400 g mix, 3,5 egg (175 g), 200 g (cream) butter and 35 ml water.
Preheat the oven to 160°C (convection oven 140°C).
Put the mix, eggs, butter and water in a bowl.
Put a (flat) beater on your mixer.
Mix at low speed for 4 minutes to a smooth batter.
Grease a 25 cm baking pan with Bake Release Spray.
Fill the baking pan with the batter.
Bake the cake in the oven for approx. 70 minutes.
Release the cake from the baking pan immediately after baking and let it cool down on a cake grid.
Voor het maken van cupcakes: papieren bakvormpjes (ca. 20 stuks) in een muffin bakvorm plaatsen, vormpjes tot ca. de helft vullen en op 180°C (heteluchtoven 160°C) in ca. 18 minuten bakken.
