Cake

Description

Perfectly pairs with tea and coffee. The griljage sets thanks to melted butter and honey—they firm up in the refrigerator and hold the nuts and wafer layers well. I recommend using high-quality cocoa powder; it's what gives the griljage its rich chocolate color and delicious aroma. Also, use plain, unflavored honey—flavored honey, like buckwheat, will add its own distinct aroma, so keep that in mind. Serve with tea or coffee.

Instructions

1. 1

   Step 1

   Mix sugar with soft butter, honey, and place over low heat. Stir constantly until the mixture comes to a boil, then add the nuts.

2. 2

   Step 2

   Stir well, bring to a boil again and cook for 7 minutes. Add cocoa, mix, cook for another 2 minutes, then remove from heat.

3. 3

   Step 3

   Place a waffle cake layer into the removable mold, then spread half of the filling on top. Then add another cake layer and half of the hot filling.

4. 4

   Step 4

   Cover the filling with the third layer and refrigerate overnight. Try the dessert the next day.