Waffle cake with mascarpone cheese cream
8 servings
60 minutes
Waffle cake with mascarpone cheese cream is a refined French delicacy embodying lightness and tenderness. Its layers are fragile and aromatic, soaked in a rich, velvety mascarpone-based cream that offers a light sweetness with subtle creamy notes. The origins of such a dessert can be found in the classic European pastry tradition where waffles and creamy fillings merge into an exquisite combination. Each piece melts in the mouth, leaving a delicate aftertaste like the echo of morning coffee in a cozy Parisian café. This cake is perfect for both festive tea parties and leisurely desserts after dinner. Decorated with fruits, chocolate crumbs or nuts, it becomes a true work of art where each ingredient plays its role in the symphony of flavor.
1
Whisk all the ingredients for the waffles (add the butter last).
- Premium-grade wheat flour: 2 glasss
- Milk: 100 ml
- Sugar: 1 glass
- Butter: 200 g
- Chicken egg: 5 piece
- Sour cream: 2 tablespoons
2
Now the most fun part! Let's bake waffles! Never stack warm waffles on top of each other. Lay them out on a board, and after they cool down, you can stack them.
3
While the waffles cool, we make the cream. We whip powdered sugar with cream. We add mascarpone. The cream should be like thick sour cream, even a bit thicker.
- Icing sugar: 100 g
- Heavy (double) cream: 250 g
- Mascarpone cheese: 250 g
4
We are assembling the cake.
5
We decorate as desired and hide it in the fridge to soak.
- Cocoa powder: 3 tablespoons
