Sweet Things, Nordic Love
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Waffle Cake


Some things I love about Sweden:

While other Nordic countries have respectable colors like white, crimson, and dark blue on their flags, Sweden’s is an almost aqua shade of blue and bright yellow.

Sweden recycles 99% of household waste.

Sweden comes in at number 4 on The Global Gender Gap Index (Iceland, Finland, and Norway are numbers 1, 2, and 3, respectively).

You can buy caviar in tubes.

There are entire days dedicated to baked goods, i.e., October 4th is Cinnamon Bun Day, Fat Tuesday is all about Semla Buns, Christmas is rung in with St. Lucia Saffron Buns, and March 25th is—you guessed it—Waffle Day!


When I first saw a waffle cake in Sweet Paul Magazine, I knew I had to make one, and Waffle Day seemed like the perfect opportunity!


The waffle irons that are most popular in Scandinavia create thin waffles with five or six heart shapes in them. This shape makes for a lovely cake, but of course any shape will do. If you use a Belgian waffle iron, however, you might want to add a touch more baking powder.


Tor has adapted and perfected a waffle recipe found years ago printed on a Moods of Norway lens cloth that came with a pair of glasses he bought. The original recipe calls for cinnamon, but Tor spices them with cardamom, among a few other changes! The cream filling for this cake hails from the recipe for the World’s Best Cake. For this special occasion, I raided my freezer for the very last of the wild blueberries I picked in northern Norway, and the blackberries I picked just down the road here in Gothenburg.


This recipe makes approximately eight thin, large waffles.

Tor’s Waffles


For Waffles:
420 g (2 3/4 cups) all-purpose flour
80 g (1 cup) oats
75 g (1/3 cup) white sugar
1.5 teaspoons baking powder
1.5 teaspoons vanilla sugar
2 teaspoons cardamom
6 dl (2 1/2 cups) whole milk
2 eggs
150 g (2/3 cup) butter, melted and cooled to room temperature
1-2 tablespoons additional milk
For Assembly and Serving:
4 dl whipping cream
5 dl vanilla custard or thick pudding, chilled
mixed berries
toasted slivered almonds


Whisk together dry ingredients and make a well in the center. Pour in a bit of the milk, then add the eggs. Whisk to combine the eggs, then add the rest of the milk; stir until combined. Pour in the butter, and stir to combine. Cover and let rest for one hour.

While the batter rests, you can prepare the filling. Whip the cream until stiff, then fold the cream into the custard until just combined. Chill until ready to use. Wash whatever berries you’ll be using, and slice any strawberries. Toast the slivered almonds in a dry frying pan over medium-high heat, tossing often until browned.

After the batter has had time to rest, stir in 1-2 tablespoons of milk to thin the batter a bit. (Don’t do this if your iron makes thick waffles.) Make the waffles to a well-done state, and let them cool on a rack before stacking. Layer waffles with cream, adding berries between a few layers, if desired, and top with remaining cream and berries. Sprinkle over almonds.

Serve immediately or chill until serving. The waffle cake becomes stiffer and a bit easier to serve with some chilling time.


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  1. I’ve been seeing a lot of crepe cakes, but this looks infinitely better- waffles are so much easier to make (I still can’t flip a crepe without folding/tearing/both), and I can just imagine how tasty the waffles are after its crisp outsides are softened a bit by berries and cream.

    • Kristin says

      Thanks Heather! I hope you try it; it is indeed easy, and obviously customizable to your own preferences 🙂 Thanks for stopping by 🙂

  2. Julie says

    Looks yummy! If you don’t mind my asking, why is there oatmeal in it? Is this the “quick-cooking” oats or the regular rolled oats?

    • Kristin says

      Hi Julie! Thanks for stopping by! I use just regular oats; they give a bit more texture and bite, as well as a bit more nutrition 😉

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