Tender, crispy waffle cakes - what could be better for preparing a quick dessert. Almost any non-liquid cream will work for them, and the thicker the better! We won’t limit ourselves to just the classics in the form of boiled condensed milk; we’ll use fruits and berries, and we’ll also choose the cream at our discretion.
Waffle cake - general principles of preparation
• You can use both multi-colored and light-colored waffle cakes. Multi-colored preparations do not have a distinctive taste and only diversify the finished dessert. Before coating such cakes, immediately after unpacking, pay special attention to their color and smell. The workpieces must be evenly colored and not have the rancid smell of old oil. If any part of the waffles is broken, they can still be used by placing them in the middle.
• It is preferable to coat delicate waffles with thick creams containing butter. Creams with boiled condensed milk are especially popular for soaking such cakes. Using thick curd cream allows you to prepare cakes with fresh berries. It sounds unusual, but you can also prepare the quick, universal favorite “Napoleon”. Special impregnation and interlayering with biscuits creates a layered effect.
• The peculiarity of such cakes is that they are quick to prepare and that they do not require additional time for soaking.
Cream for waffle cake with peanuts and condensed milk
Cream with a pleasant caramel peanut-chocolate flavor. Ingredients: Chocolate cracker - 350 g Boiled condensed milk - 650 g Butter - 250 g Roasted peanuts - 200 g
Preparation: Pour the roasted peanuts into a chopper and chop them a little. In the same way, crush the chocolate cracker a little. There is no need to grind it into very fine crumbs; small pieces should remain. Beat the butter at room temperature a little with a mixer. Add boiled condensed milk to it. Beat everything until smooth. Pour crushed peanuts and chocolate crackers into the resulting cream. Mix everything well with a spoon. We assemble a cake from wafer cakes with cream. Let the cake sit in the refrigerator for at least an hour.
This waffle cake has a pleasant caramel peanut-chocolate flavor. Everyone will love this cake. And the main thing is that you will need very little time to prepare it. Bon appetit!
I hope the article will be useful to those with a sweet tooth, and you will also be interested in these publications -
Recipe for a light wafer cake with fresh berries, Italian style
A delicious, fairly light dessert made from waffles with fresh berries, a culinary delight of Italian cuisine. Fresh strawberries are infused in alcoholic syrup, and the waffle cakes are coated with thick curd cream prepared in butter to prevent them from getting soggy.
Ingredients:
• low-fat cottage cheese – 400 gr.;
• three boiled egg yolks;
• half a glass of granulated sugar;
• 150 gr. 72%, sweet cream butter;
• a third of a teaspoon of vanilla powder;
• 400 gr. fresh berries, preferably strawberries or raspberries;
• a tablespoon of three-star cognac;
• packaging of wafer blanks.
Cooking method:
1. Wash the strawberries, remove the stems and dry the berries to remove moisture. Leave the five largest ones for decoration, and cut the rest into slices, add three tablespoons of sugar and leave. When the juice is released, pour in the alcohol and stir.
2. Add vanilla to the remaining sugar and thoroughly grind it with soft butter. Add the cottage cheese, ground through a sieve along with the boiled yolks, and stir until a thick, homogeneous mass is obtained.
3. Assemble dessert. Spread a thick layer of curd mixture onto the waffle blank, place the strawberries infused in alcoholic syrup on top of it and cover it with another blank. To prevent the new cake from getting soggy from berry juice, first apply a thin layer of curd cream on it and place it on the berries only on this side.
4. Decorate the surface of the formed cake coated with curd mass with slices of set aside strawberries and place the dessert in the cold for two hours.
Waffle cake with condensed milk
Instead of boiling condensed milk in a can for several hours, I make caramel condensed milk. It is in no way inferior in taste, except perhaps not as thick, but we don’t need it thick - it doesn’t absorb into waffle cakes very well. I pour a glass of granulated sugar into the cauldron and place it on the burner with low heat.
After a few minutes, the sugar crystals will begin to melt and it will become liquid and begin to caramelize. The color will gradually change from light to golden. All the time while the sugar is caramelizing, you need to stir it and break up the lumps. Don’t be alarmed, nothing complicated, everything will work out as it should!
Caramel quickly darkens and acquires a viscous consistency. As soon as all the lumps of sugar have melted and the color has become honey, I pour condensed milk from a can in a thin stream. I stir continuously until the cream for the waffle cake with condensed milk is homogeneous.
The caramel condensed milk will immediately begin to foam and bubble - the photo clearly shows how loose it becomes. Be careful and don't get burned!
Cook for two to three minutes until slightly thickened. I put butter into the boiling mass, and as soon as it melts, remove it from the heat. Caramel condensed milk is ready. I let it cool a little and while it is warm I begin to assemble the cake from the prepared cake layers.
Advice. Do not let the caramel condensed milk cool to room temperature, otherwise you will not be able to spread the cakes evenly and thinly.
It is more convenient to coat the cakes with cream on a cutting board or on a large flat dish. I put the most unpresentable cake down - it’s still not visible. I coat it with a layer of cream.
I cover with the next cake layer. I press it lightly with a board for better fixation.
I grease it with cream and thus assemble the cake from waffle cakes with condensed milk to the desired height, pressing each cake with a board. If you do not plan to make chocolate glaze, leave a little cream for coating the top and sprinkle with wafer crumbs.
After assembly, I cover the waffle cake with a board or dish and place a weight on top. It will remain in this form for two or three hours, but this is not important, you can keep it for less and leave it overnight.
For a simple chocolate icing, I mix cocoa powder and sugar.
I pour some water, cold or room temperature. I add a little at a time just to moisten the dry mixture. There is no need to make it liquid; it will drain from the waffle cakes.
Cook over low heat until the sugar dissolves. I stir constantly. After a few minutes the glaze will begin to boil and now you can check the consistency. For clarity, I took a photo - you can see that the glaze is thick, but it pours out of a spoon and does not fall in a lump. The thickness is about the same as that of very fatty sour cream. I'm cooling it down. Add oil to the warm mixture and mix well. The oil will make it more elastic, the surface will be glossy and shiny.
The cake is soaked, all that remains is to cut it as you like. I cut off the edges and they are eaten immediately. And I cut the resulting rectangle into smaller pieces, like small cakes.
I pour chocolate glaze over a cake made from ready-made wafer cakes with condensed milk; it will immediately “set” and harden. I sprinkle the top with colored confectionery sprinkles or crushed nuts and white coconut flakes.
Well, as you can see, a waffle cake made from ready-made cake layers looks very impressive - why not a quick holiday dessert option! And it turns out delicious, and it’s not particularly troublesome to cook. You can simplify the waffle cake recipe to a minimum and simply coat the cakes with jam (taffy or something similar), and sprinkle the top with waffle crumbs. Cook for your health, I look forward to your feedback and comments. Your Plyushkin .
Waffle cake - technology tricks and cooking tips
• To prevent the creamy mixture from soaking delicate waffles, coat them only with well-chilled or butter creams. Do not add sour cream to the curd mass, it will dilute it.
• If you need to place fresh fruits or berries on the cream layer, be sure to coat the bottom part of the next cake layer, which will be in contact with them, with a thin layer of cream.
• Store waffle cakes only in the refrigerator. The creamy layer will harden better and the “crispness” will remain for a longer period.
Useful links:
Recipe No. 3. Waffle cake made from homemade waffles
We offer you another option for making a cake from homemade waffles.
For preparation:
- 1. Granulated sugar – 1 glass.
- 2. Butter – 100 grams.
- 3. Wheat flour – 1 cup.
- 4. Chicken eggs – 2 pieces.
- 5. Sour cream – 500 grams.
- 6. Boiled condensed milk – 1 can.
- 7. Walnuts – 150 grams.
- 8. Baking powder for dough – 1 teaspoon.
Cooking instructions:
- 1. First, let's prepare the waffle dough. So, melt the butter in a water bath and cool. Pour the melted butter into a deep bowl, add granulated sugar and chicken eggs, beat until thick white foam. Then pour in a glass of warm water and stir. We begin to gradually introduce the flour sifted with baking powder, knead a homogeneous batter. Heat up the electric waffle iron and grease it with vegetable oil using a silicone brush. Pour some dough into it, close it and bake the cake for several minutes until golden brown. We also bake the rest of the cakes.
- 2. Combine boiled condensed milk with sour cream, beat with a mixer until a fluffy cream is obtained. Sour cream should be rich. If the sour cream turns out to be liquid, then use a cream thickener. We peel the walnuts, chop them and fry them. Place the nuts in the cream and mix.
- 3. Coat the cooled waffle cakes generously with cream and stack them on top of each other. We also grease the top and sides of the cake with cream. Place the cake in the refrigerator for several hours, then decorate as you wish.
Waffle cake made from homemade waffles is ready! Bon appetit!
Cooking process:
- Add sugar, salt, soda and 50 milliliters of milk to the yolk. Beat the resulting mass with a mixer;
- Gradually add all the milk;
- Beat for about seven minutes until fluffy foam;
- Gradually add flour and mix thoroughly;
- At the end of preparing the dough, add butter;
- Pour two spoonfuls of batter into the waffle iron, close the lid and bake the cake for about three minutes;
- Bake all the cakes in the same way and let them cool.
Preparing the custard:
- Beat the yolks with sugar;
- Add flour and a little milk;
- Pour the resulting mass into milk and place on the stove;
- Boil the cream for five minutes, stirring it continuously;
- Remove the cream mixture from the stove and cool slightly.
Spread warm cream over all waffle layers. You can decorate the cake with grated chocolate, chocolate-covered fruit, cookie crumbs or chopped nuts. Give the dessert a couple of hours to soak in a cold place. Cut the finished cake into pieces and serve.
Every housewife has a favorite layer cake recipe. Some people prepare different versions of “Napoleon”, some put together a honey cake or sour cream cake from ten cakes, and others master the Hungarian “Dobosh” on a biscuit base. Waffle layer cake is a recipe known to us since Soviet times. The good thing about it is that every housewife can choose a cream to taste - custard, butter, protein, condensed milk based. An option for the lazy is ready-made waffles from the store. If you have a waffle iron at home, then it’s even more worth making the dough for homemade cream yourself.
