Waffle cake
8 servings
30 minutes
As soon as someone says "waffle cake" at the table, even the most silent ones immediately get sentimental, their tongues loosen up and a tightly pressed chocolate bar with chocolate or cream filling, packed in a cardboard box, pops up in their memory . This "grandmother's" recipe is just from the times when trees were big and waffle cakes were the most accessible of all Soviet holiday sweets. You can cook it in half an hour, you don't even have to go near the oven: store-bought waffle cakes are used, the cream is whipped from butter and boiled condensed milk, but the whole structure looks elegant with picturesque chocolate streaks and tempts with its creamy side. Of course, there are a million calories, but the memories will last the whole evening.
1
Slightly beat the softened butter with a mixer.
- Butter: 250 g
2
Gradually add the condensed milk while continuing to whisk. A homogeneous cream should result.
- Dulce de leche (boiled condensed milk): 550 g
3
Spread cream on the waffles and assemble the cake.
- Wafer cake layers: 8 pieces
- Dulce de leche (boiled condensed milk): 550 g
4
Also spread cream on the top waffle layer.
- Dulce de leche (boiled condensed milk): 550 g
5
Leave the wafer cake at room temperature for 1-2 hours, then put it in the refrigerator for another 2-3 hours. During this time, the layers will soak in the cream, and the cake will become softer.
6
Melt the chocolate in a water bath. Decorate the finished waffle cake with chocolate and berries.
- Chocolate: 50 g
- Fresh berries: to taste