Waffle cake
Description
The recipe won't take much time. The cream for waffle layers should contain minimal liquid, otherwise the waffles will simply become soggy. That's why buttercream is perfect! For a smoother texture, add melted white chocolate. You can replace half of the condensed milk with two more bars of white chocolate. Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Toast the nuts, let them cool, and chop coarsely with a blender.
- 3
Step 3
Beat the very soft butter thoroughly until white and fluffy.
- 4
Step 4
Gradually add the boiled condensed milk, continuing to whisk, until a thick cream forms.
- 5
Step 5
Melt the white chocolate over a water bath and let it cool.
- 6
Step 6
Mix the chocolate into the cream and add the nuts. Set aside a portion for decoration.
- 7
Step 7
Spread a thin layer of cream on one cake layer. Place the other cake layer on top, alternating the wafers by color.
- 8
Step 8
Repeat until all the cream is used up. Press the waffle layers firmly, smoothing the surface and bonding the layers together. Place a flat board on top and a small weight. Let it sit for about 10 minutes.
- 9
Step 9
Melt the dark chocolate, adding a spoonful of butter—either butter or vegetable oil.
- 10
Step 10
Pour the warm chocolate over the cake, sprinkle nuts around the edges, and decorate to your taste. Chill in the refrigerator, or even in the freezer for half an hour.
- 11
Step 11
Serve with tea and enjoy!
- 12
Step 12
Done.