MAPLE BELGIAN WAFFLE CAKE #desserts #bake

My significant other calls me 'Breakfast Princess' and in spite of the fact that that sounds like a charming pet name, he's truly alluding to the way that I make breakfast for supper around 3 times each week. At times I make a fast sound form of breakfast and different occasions I go hard and fast. Numerous evenings we have puffy Belgian waffles, and that is the thing that enlivened this cake!

The thought came to me after I'd made a bunch of Cabin Waffles, and my 8-inch cake dish were perched on the counter appropriate close to them. I saw the skillet were only somewhat bigger than the waffles, thus the Belgian Waffle Cake examination started. I prepared some maple syrup cake hitter and heated the waffles in three cake layers. I was shocked at how equally the cakes prepared. The waffles put in the focuses of the container dishearten delegated, so no leveling is required!

Make the cake layers multi day early (if time permits) and envelop well by saran wrap. This will improve the surface of the cake and the waffles will turn out to be delicate. On the off chance that your broiler tends to over-dark colored, place a sheet of aluminum foil over the cake container to secure the waffles.

Also Try Our Recipe : One Minute Chocolate Mug Cake

Ingredients :

• 8 tablespoons unsalted butter, room temperature
• 1/2 cup (110g) light brown sugar, packed
• 2 3/4 cups (345 g) all-purpose flour, sifted
• 1 1/2 cups (375 ml) pure maple syrup, preferably grade B
• 3 large eggs
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cups (310 ml) buttermilk (or 1 cup whole milk)
• 1 teaspoon pure vanilla extract
• 3 prepared Belgian waffles (store-bought or see this recipe I use)
• 1 cup (250 ml) Pancake syrup or more or less to taste
• 1 pat of salted butter (about 1/2 tablespoon)

Instructions :

1. Preheat the oven to 350 degrees. Grease and flour three 8-inch round cake pans, or spray them with flour-based baking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together until well combined. Beat in the maple syrup. Add the eggs one at a time, beating well after each addition.
3. In a large bowl, sift together the flour, baking powder, and salt. Add the flour mixture to the butter mixture, and beat to combine. Add the buttermilk and vanilla extract and mix until combined. 
4. Divide batter between the three prepared pans. Center a Belgian waffle in the batter in each pan; press it down into the batter slightly. Bake until golden and a cake tester inserted into the centers comes out clean, about 20 to 25 minutes. Cover the cake pans with aluminum foil halfway through baking if the waffles begin to over-brown. When done, transfer pans to a wire rack to cool.
5. Place one cake layer on a serving plate. Cover the cake with 1/4 cup pancake syrup. Add a second layer and repeat; top with the final layer and pour the remaining syrup on top. Place pat of butter in the center of the top layer. 
6. Store covered in plastic wrap.

For more detail : bit.ly/2LS8jPs

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