Waffle cake with custard cream
Description
The recipe won't take much time. This dessert turns out not cloying, light and juicy, and it is prepared without any effort using store‑bought waffle layers. By the way, you can add various flavorings while brewing the cream and each time get a treat with a new taste. Don't forget the tea and coffee. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Be sure to buy two or three packages of wafer layers, because when you spread cream on them they become thin like napkins and you won’t be able to make a tall cake.
- 2
Step 2
Separate the chicken eggs into whites and yolks, set the whites aside, they will not be needed in the recipe. Place the yolks in a deep bowl or salad bowl, pour in milk of any fat content, add vanilla sugar, granulated sugar, and whisk everything with a whisk for about 1–2 minutes.
- 3
Step 3
Transfer the sweet mass into a saucepan with a non‑stick bottom or a sauté pan, stir in wheat flour with citric acid (add the acid with the tip of a knife; without it the cream will be overly sweet). Whisk with a balloon whisk and place the vessel on the stove, turning on medium heat.
- 4
Step 4
Bring the mixture to the desired thickness, stirring occasionally. Usually the cooking takes no more than 5–6 minutes. As soon as the cream is ready, stir in margarine or butter, cover with film and place in the cold to cool for about 1–1.5 hours.
- 5
Step 5
Layer the wafer layers with the cooled custard cream. The dessert will not turn out too tall, because the layers will lose their shape and become thin. Spread the cream on the sides and top of the cake and place it in the refrigerator to soak for 1–2 hours.
- 6
Step 6
After the specified time, cut the cake in half and place one half of the treat on the other, thus you’ll get a tall cake. Decorate it to your taste, for example with chocolate shavings. Cut into pieces and serve at the table.