How to bake a waffle cake. Waffle cake

21.04.2024

Probably each of us remembers the taste of that waffle cake that our mother prepared for us in childhood. There is nothing tastier than a delicate, airy waffle dessert soaked in sweet cream. The most important advantage of this delicacy is that it can be prepared very quickly and easily.

If your guests are on the doorstep, then this pastry will save you. Now you know that waffle cake is not only delicious, but also quick.

Secrets of making the most delicious cake

To ensure that the waffle cake does not let you down and turns out delicious, you need to know some little tricks. Now I will share these secrets with you.

When you come to the store to buy wafer blanks, pay attention to the production date. Stale cakes will have an unpleasant odor and the cake made from such semi-finished wafer products will not taste good.
A standard set of waffle cakes available in stores requires half a liter of cream. For this amount of cream you need to take one can of condensed milk and one stick of butter.
If you bake cake layers in an Electra waffle iron, try to make them thinner so that your baked goods will be well soaked. You need to pour the dough little by little, about 2-2.5 spoons at a time, it all depends on the size of the waffle iron.
Spread the finished cakes with cream after they have cooled completely, otherwise the cream will flow.
Any non-liquid cream is suitable for the cake: with condensed milk, custard, protein.
To make the cake nice and neat after you coat it with cream, press it down a little on top and carefully spread the excess cream on the sides.
You can sprinkle light decorations such as chocolate chips or candied fruits on top. Heavy decorations are not suitable for this cake.

In this recipe I used simple store-bought cake layers, they come in different colors and shapes. The recipe contains ingredients for one standard round cake. If you have large cakes, use half as many ingredients. Even a child can cope with such a simple recipe.

Products we need:

Standard packaging of wafer cakes, a pack of butter, 1 can of condensed milk, 2 bars of dark chocolate, 100 grams of peanuts or hazelnuts.

Step-by-step instructions for the recipe:

First, take the store-bought cakes and remove the packaging. If it turns out that the cakes are stuck together, then use a knife or a special spatula.
Condensed milk for cream can be used either boiled or raw. The cream from boiled condensed milk will be thicker and can be spread on waffle cakes in a thick layer, but it will not spread or leak.
The butter should be removed from the refrigerator an hour before preparing the cream so that it becomes soft at room temperature. Then cut the butter into small pieces and put it in a bowl.
Using a mixer or whisk, beat the butter until it becomes fluffy and white. You can add vanilla and jam to the oil for flavor.
The nuts need to be peeled, fried in a frying pan so that they dry a little and are aromatic, then the nuts need to be chopped using a knife or a blender or coffee grinder.
Take two chocolate bars and break them into small pieces. Place the chocolate pieces in a bowl. Now we need to melt the chocolate, for this we will use a water bath.
Place the bowl of chocolate in a water bath and melt the chocolate, stirring all the time with a wooden spatula. You can add a little butter or cream to the melted chocolate.
Now you can begin the final stage. Each waffle cake should be well coated with cream. We also carefully cover the sides with cream.
It's chocolate's turn, pour chocolate on the top and sides of the waffle cake. Using a spatula, spread the chocolate evenly throughout the cake. Sprinkle peanuts or nuts on top.
Now you need to put it in the refrigerator for 8 hours. It is better to prepare this delicacy at night, then by morning the cake will be ready.

Homemade baked goods are different from store-bought baked goods; they are much tastier and more aromatic. Waffle cakes baked at home are delicious and crispy, and desserts made from them are simply delicious. Making a miracle cake with homemade cake layers is very easy, and you can do it yourself without difficulty.

What you need for a homemade cake:

Flour 0.5 kg, 270 grams of sour cream 20% fat, 270 grams of fat cottage cheese, 120 grams of powdered sugar, 120 ml of milk, 120 grams of butter, 3-4 chicken eggs, 70 grams of granulated sugar, 1 pack of baking powder, fruit .

Step-by-step instruction:

You need to melt the butter; this can be done in a microwave oven or in a water bath. Leave the oil to cool.
Beat chicken eggs into a bowl and add sugar. Beat the sugar and eggs thoroughly, then add the cooled butter and beat everything well with a mixer.
The flour should be sifted together with the baking powder and added to the beaten eggs along with the milk. Whisk continuously with a mixer all the time.
Plug in the electric waffle iron and heat it up well. The working surface of the waffle iron must be coated with refined vegetable oil. Pour 2 tablespoons of dough onto the heated surface and bake waffle cakes. So we need to bake all the cake layers for our waffle cake.
All cakes must be cooled before spreading with cream.
We will prepare the cream like this: you need to grind the cottage cheese through a sieve or beat it with a blender. Add sour cream to the cottage cheese and beat everything well with a mixer or in a blender.
Lubricate the waffle cakes with cream; if desired, you can add a layer of fruit.
Sprinkle the waffle cake with crumbs from one waffle cake on top. That's it, our homemade product is ready!

Chocolate wafer product is a delicious treat for both adults and children. Such a beautiful dessert will be a wonderful treat for the holiday table. All guests will undoubtedly appreciate your efforts and enjoy the waffle miracle with pleasure.

To prepare the cake we will need the following products:

1 package of wafer cakes from the store, 250 grams of butter, chocolate bar, 0.5 cups of milk, 0.5 cups of sugar, nuts, vanillin.

A quick guide to making chocolate waffle cake:

Pour the milk into a small saucepan, then cut the butter into small cubes and place on the heat. Stir all the time until completely dissolved.
Grate the chocolate and add it to the hot milk and butter. Cook, stirring until the cream becomes thick. Remove from heat and let the cream cool.
We evenly coat all the waffle layers with cream, and sprinkle crumbs and finely chopped nuts on top.
We send our waffle cake to the refrigerator for 5-8 hours for soaking. Our wafer chocolate masterpiece is ready, ready to serve!

Homemade waffles differ from store-bought ones in how crumbly they are; they more “gratefully” accept the cream, becoming completely soaked in it. Well, of course, when we bake homemade waffle cakes, we have no doubt about their quality.

This is the beauty I propose to bake. It contains 30 wafer layers and the same number of layers of cream. Does it seem incredibly difficult? I will prove to you that it is not as “scary” as it seems. It is enough to have a couple of hours of free time - that is how much time it will take to actively prepare the cake (baking the cake layers and preparing the cream). By the way, about the cream... I also suggest making the condensed milk yourself, because the cake is “from scratch”. Let's get started?

Let's prepare the ingredients. The very first and longest thing to do before preparing a cake from homemade waffle cakes and condensed milk is to boil condensed milk.

Buy milk that is made in accordance with GOST; milk marked TU is made with the addition of vegetable oil. I usually brew several jars at once and store them in the refrigerator until needed. My experience with store-bought boiled condensed milk was very unsuccessful, so I never bought ready-made “varenka” again.

So, put cans of condensed milk (at room temperature) in a deep saucepan, pour water at the same temperature so that it is several centimeters higher than the cans. Place the pan on the middle burner, turn on the gas and turn it to minimum, cover the pan with a lid (loosely). Let's be patient: to prevent the jars from exploding due to a strong temperature difference, you need to gradually increase the temperature inside the jars. Therefore, let the water slowly heat up over low heat, this will take about an hour, and as soon as the water starts to boil, we mark 3 hours - this is the cooking time of the boiled condensed milk. After three hours, turn off the heat and leave the jars in a saucepan with water, with the lid closed, until they cool completely.

During the cooking process, make sure that the water does not boil away or fall below the level of the cans. If necessary, add hot water.

This is boiled condensed milk the day after cooking, it is tender and soft.

To prepare the cream, we need 2 cans of boiled condensed milk and 200 g of butter, softened at room temperature. If the condensed milk is left in the refrigerator, then it must also be taken out in advance so that it becomes the same temperature as the butter, otherwise the cream will not turn out homogeneous.

Please note that in the photo there are two cans of condensed milk of different colors. The darker one stood in the refrigerator for almost a month, the process of sugar crystallization begins in it, small sugar grains appeared, and the light one - a day after cooking, it is homogeneous and more tender.

To prepare the cream, beat the butter and condensed milk with a mixer until you obtain a fluffy, homogeneous cream. Set aside a few spoons of cream and put it in a cool place - we will need this cream later to finish the finished cake.

For the waffle cakes, melt the butter and let it cool a little, mix the sugar with vanilla, sift the flour with soda and add a pinch of salt.

Break the eggs into a suitable bowl, add sugar and whisk everything with a whisk until the sugar dissolves. A fluffy mass is not needed here; you can do without a mixer.

Add melted butter and milk, mix everything well again.

To bake the cakes, we need a waffle iron for thin waffles.

The amount of dough per cake depends on the diameter of the waffle iron. I used 1 dessert spoon of dough for each cake (it’s a little less than a tablespoon).

If the waffle iron has a non-stick coating, it does not need to be lubricated with oil. My waffle iron has 5 temperature settings, I bake waffles at the “2” mark. Each cake takes 1-2 minutes to bake.

A continuous, almost conveyor-belt process begins. Heat up the waffle iron, pour in a spoonful of batter, close the lid of the machine and bake the cake until done.

Remove the finished waffle onto a board with a spatula and immediately grease it with cream. Cream consumption per cake - 1 tsp. with a slide.

The waffles turn out very crispy and immediately crumble as they cool, so you need to do everything as quickly as possible: while one cake is baking, grease the finished hot cake with cream, do not forget to coat the edges. Place the next hot cake on the cake greased with cream, lightly press it with your hand over the entire surface so that the cream is distributed more evenly between the wafer layers.

Thus, we form a cake from 30 cake layers and the same number of layers of cream. From this amount of dough I got 45 waffles. We will need 4-5 pieces to finish the sides of the cake. And the rest of the waffles can be rolled into tubes while they are still hot and eaten with a glass of cool milk.

This is the cake I made. Leave it on the table at room temperature for 1 hour to soak. Then put it in the refrigerator for 2-3 hours to harden. To make the cake more even, I place a cutting board on top of it as a weight. But this is not a required step.

For an evening tea party on a weekday, the cake can be left undecorated, but can be decorated for guests as desired.

I coated the sides and top of the cake with a thin layer of cream. The 5 waffles set aside are cool enough to be easily crushed into coarse crumbs using a rolling pin.

The cake has frozen enough that you can pick it up without fear of damaging it. We hold the cake in the palm of one hand, and with the other hand we take the wafer crumbs and lightly press them against the greased sides of the cake. Distribute the remaining cream over the top of the cake, decorate to taste with wafer crumbs, grated chocolate or sugar peas and put the cake back in the refrigerator for 1-2 hours until completely set.

Cut the cake into portions and serve.

A cake made from homemade waffle cakes and condensed milk is not cut like a sponge cake - a waffle cake is much denser, don’t let this fact bother you. After all, there are 30 waffle cakes! But the cake is well soaked. The waffles lost their crunch and absorbed the cream.

Bon appetit!

Ready-made waffle cakes can quickly help out if guests are already on the doorstep. Or if you just want some simple and light dessert for your evening tea. Such cakes are quickly soaked and can be topped with both sweet and savory fillings.

General cooking principles

These cakes are usually sold in packs of eight pieces in one. This is quite enough to make a layered dessert or snack. The cakes are usually of a neutral taste, sometimes they can come with the addition of cocoa, but this also does not affect the taste, only the color.

Therefore, you can endlessly experiment with different creams and pastes. You can apply either a thin or thick layer, it depends only on the consistency of the filling itself. However, if there is too little of it, it may not be enough to make the cakes softer.

A simple wafer cake with condensed milk

Cooking time

calorie content per 100 grams

The simplest delicacy that you cannot refuse. The cakes are moderately soaked in condensed milk, making them soft but not falling apart.

How to cook:

Advice: if during the process of whipping the cream it separates, then it’s okay. The cakes will absorb cream in any form: both liquid and thick.

Homemade waffle cake

Homemade waffle cakes are hundreds of times tastier than store-bought ones. In order to make them, you need a waffle iron. Both Soviet and modern will do.

What time is it - 6 hours.

What is the calorie content - 300 calories.

How to cook:

The butter should be melted in a water bath, then allowed to cool slightly. Pour into a deep bowl and add eggs and all the sugar. Beat all ingredients with a mixer until a voluminous foam forms.
Next, pour in a glass of warm water and stir. Gradually start adding flour along with baking powder. Stir. The resulting dough will be quite liquid.
Turn on the waffle iron to warm up. Lubricate its surface with a small amount of oil. This is convenient to do with a brush.
Pour in a little dough, cover and bake the crust until golden brown. Repeat the procedure until the dough is finished.
Condensed milk should be mixed with sour cream in a mixer, beat until foamy. The sour cream should be quite fatty.
Fry the nuts a little in a frying pan, and then add them to the sour cream mixture and stir.
When the waffle cakes have cooled, they need to be greased with dark cream. Stack on top of each other. Grease the sides of the resulting cake with cream as well.
Place in the refrigerator for several hours to soak. Decorate as desired.

Tip: if the cream turns out liquid due to sour cream, you can use a little cream thickener.

Waffle cake “Fast Napoleon”

The famous quick cake with the addition of walnuts. It turns out tasty and nutritious!

How long is it - 1 hour.

What is the calorie content - 265 calories.

How to cook:

Pour the milk into a saucepan and place it over low heat to warm up. It shouldn't boil.
At the same time, you need to take the eggs and beat them a little, there is no need to achieve foam. Add a spoonful of flour here and stir it.
Pour the milk into the egg mixture in a thin stream, while stirring the mixture constantly. Pour it back into the saucepan and return to the heat.
Cook until thickened. Stir constantly.
After this, remove from heat and add pieces of soft butter and stir. Let the cream cool first at room temperature, and then put it in the refrigerator for fifteen minutes.
Gradually add condensed milk, spoon by spoon, to the cold, thick custard and mix thoroughly. The result should be a thick, homogeneous cream.
The resulting mixture should be greased with the cakes, placing them on top of each other. Lubricate thoroughly and evenly.
Finely chop the nuts and sprinkle them on the crust that will be in the center.
Those cakes that were not used must be crushed into crumbs.
Grease the top layer of the cake as well, and apply the remaining cream to the sides. Sprinkle them with waffle crumbs and put them in the refrigerator for half an hour, then you can serve.

Tip: to make the cake even tastier, it is better to make homemade boiled condensed milk. It's quite easy to do, but the taste will be completely different.

Cake with classic custard

Traditional custard is good with any cake layer, but it soaks through waffle cakes the fastest.

How long is it - 1 hour.

What is the calorie content - 178 calories.

How to cook:

Pour two thirds of the milk into a thick-walled saucepan. Place on the stove, stir in vanillin.
Beat one egg and another yolk with sugar with a fork. Add cornstarch and flour to this, stir, then pour in the remaining third of the milk. Stir again.
When the milk boils on the stove over medium heat, pour the egg mixture into it in a thin stream. Constantly stir. Next cook until thickened.
Let the cream cool at room temperature under the film, and then put it in the refrigerator for fifteen minutes.
Spread the cooled cream over the waffle layers, stacking them on top of each other. Sprinkle chocolate or coconut shavings on top.

Tip: to make the cream spread in a thicker layer, you can stir in a little softened butter.

Snack cake with herring

A wonderful snack that can be an alternative to the famous “shuba”. It is moderately moist and looks beautiful on the holiday table.

How much time - 50 minutes.

What is the calorie content - 177 calories.

How to cook:

Grind half the onion in a blender along with the fish fillet.
Boil the carrots and finely grate them without peeling.
Cut the mushrooms into plates or cubes. The second onion should be finely chopped. Fry both of these products in a frying pan.
Finely grate the cheese.
Apply herring mixture to the first cake layer, and then add a little mayonnaise on top. Cover with the second cake layer.
Next, lay out the mushroom mixture and also add white sauce to it.
Place carrots on the third cake layer and grease it.
Repeat all the cakes again, starting with the herring and ending with the carrots.
Apply mayonnaise and grated cheese to the topmost crust.
Finely chop the greens and sprinkle them on top.
You can serve immediately, or you can let it soak for an hour.

Tip: to avoid cooking carrots for a long time, you can cook them in seven minutes in the microwave at 900 W.

If you want to add any additional ingredients to both a sweet and savory cake, they need to be mixed into the cream itself. If this ingredient itself is moist, for example, there are ground berries, then you can add just a little cream or skip one cake without it.

For snack cakes, you can bake your own cakes, but not sweet ones, but moderately salty ones or even with spices. To give the cakes a bright color, you can mix a little turmeric or paprika into the dough. Then the cake will look even more interesting. Also, for greater contrast, you can use ingredients of different colors: bell pepper, carrots, pumpkin, orange, etc.

Making a cake from homemade or store-bought waffle cakes is a simple task, but very tasty. You can prepare them together with your children; they will really enjoy the process of assembling the dessert.

Cakes are usually sweet, dessert dishes. The principle of applying layers of cream onto baked layers of dough is also very convenient in cases where the “cream” is prepared from unsweetened products. It turns out, in fact, a multi-story sandwich, although it’s hard to call this miracle of culinary art that way.

General principles for preparing snack cakes from waffle and puff pastries

The basis of snack cakes can be either puff or waffle cakes. Any type of workpiece can always be purchased ready-made. It is better to bake layer cakes for the Napoleon snack cake yourself.

When purchasing ready-made blanks, pay attention to their appearance and quality; they should be of uniform color. If they are burnt or soft, immediately set them aside; they cannot be used. When unpacking, pay attention to the smell; fresh semi-finished products will not smell unpleasantly of stale oil.

When forming a snack cake from waffles, you can use colored blanks; they will add originality to the snack, but will not change the taste in any way.

The filling for such cakes can be any individual product or a specially prepared filling. Wafer cakes and puff layers for the Napoleon snack cake can be layered with sautéed vegetables, mushrooms, herring mincemeat, crab sticks, boiled eggs, and boiled chicken. Such snack products do not require additional processing after formation. When using raw minced meat for filling, the cake must be baked in the oven.

Before putting the filling on the cakes, they must be coated with mayonnaise or sour cream. If the required product can be applied in a thick layer to puff pastries, then the waffles are only slightly coated. A thick layer will quickly soak the workpiece, and the waffle cake will lose its taste.

Cakes are decorated with fresh herbs, grated cheese or crumbs made from waffles. After cooking, the Napoleon snack cake must be placed in the refrigerator for a couple of hours so that it soaks well.

Snack cake “Napoleon” with chicken and mushrooms

Ingredients:

Wheat flour – 200 gr.;

100 gr. quality margarine;

A tablespoon of sugar;

Half a spoon of fine evaporated salt;

100 gr. thin sour cream;

A small spoon of dough ripper.

For the filling:

Boiled chicken breast – 200 gr.;

Onion head;

A jar of pickled, mild champignons;

Two boiled carrots;

Sweet pepper;

Two boiled eggs;

Mayonnaise;

Three cloves of garlic;

Cooking method:

1. Sift the flour into a bowl of appropriate size. Add ripper, salt and sugar, mix.

2. Add softened butter to the flour and, kneading with a fork, mix everything well. Add sour cream, knead the dough and, placing it in a bag, put it in the refrigerator to cool.

3. Prepare the mushroom filling. Finely chop the onion, cut the mushrooms into slices, and the boiled breast into small, slightly larger pieces.

4. Lightly fry the onion in heated vegetable oil over low heat (2-3 minutes), then add the mushrooms and continue heating, stirring occasionally so as not to burn. After all the moisture has gone, add pieces of chicken to the mushrooms and add finely chopped garlic. Season the mushroom filling with spices, add a little salt and heat over low heat for about a minute.

5. Place the bell pepper in the microwave for two minutes, then carefully remove the skin and finely chop the flesh.

6. Grate the carrots and eggs into separate bowls using a medium grater. Add to them a clove of pressed garlic. Stir.

7. Divide the dough that has been refrigerated into seven parts and roll them into thin circles. Be sure to flour the surface of the table, otherwise the dough will stick.

8. Place a dry frying pan over medium heat and bake the cakes. To prevent the workpieces from bubbling, pierce them a couple of times with a fork. Turn over when the bottom is lightly browned.

9. Gradually coat the cooled cake layers with mayonnaise and assemble the cake. Place mushroom filling on the first coated piece, eggs on the second, and carrots on the third. Then repeat the layers.

10. Grind the remaining cake into crumbs and sprinkle it over the top cake and sides greased with mayonnaise.

Snack cake "Napoleon" filled with mushrooms and liver pate

Ingredients:

Half a kilo of puff pastry;

300 gr. fresh small champignons;

Small onion head;

Three boiled eggs;

Cheese “Russian” – 200 gr.;

Large carrot;

Half a stick of sweet butter;

150 gr. boiled ham;

Half a kilo of chilled chicken liver;

Medium fat sour cream – 150 gr.;

Six tablespoons of “light” mayonnaise;

Three spoons of hot mustard.

For registration:

Finely chopped dill;

Three small tomatoes;

One yolk of a boiled egg.

Cooking method:

1. Remove the dough from the package and wait until it thaws thoroughly. Then divide into four parts and roll out into thin layers no more than half a centimeter thick. Transferring the layers of dough onto a dry baking sheet, bake the cakes. Baking time at 180 degrees usually does not take more than a quarter of an hour. Focus on the color of the cakes; they should only brown slightly.

2. Boil the liver in lightly salted water until tender. First, rinse it well with cold water and remove all excess: films, remaining fat and gall bladders, if any.

3. Grind the cooled liver on a fine rack in a meat grinder. Immediately add softened butter to it, season with spices and stir.

4. Grind the ham in a blender and, mixing with sour cream, season with ground pepper.

5. Grate the carrots with a coarse grater. Cut the mushrooms and onions into slices. Place the crushed ingredients in a frying pan with vegetable oil, stir and fry until softened.

6. Grate the boiled eggs into a separate bowl using a coarse grater. Set one yolk aside for decoration. Grind the cheese in the same way, add four tablespoons of mayonnaise, all the mustard and mix.

7. Spread the first layer cake with the remaining mayonnaise and spread the mushroom filling evenly over it. Cover with the second cake layer, which is covered with ham and sour cream mixture. Thinly apply the prepared liver pate onto the third layer placed on top, and coat the last, fourth layer with half of the egg-cheese sauce.

8. Line the sides of the snack cake with the remaining sauce and place it in the refrigerator for twelve hours.

9. After this, decorate the surface of the cake. Place a flower out of the tomato halves and place the crumbled yolk in its center. Sprinkle everything except the flower with finely chopped herbs.

Snack cake “Napoleon” on ready-made puff pastry with fish

Ingredients:

Six puff layers;

Two small boiled carrots;

Boiled chicken eggs – 3 pcs.;

A jar of canned fish in oil;

250 gr. good mayonnaise;

140 gr. curd cheese with smoked salmon flavor.

Cooking method:

1. Place the fish from the jar on a plate, carefully break the pieces, remove all the bones, and mash the flesh with a fork. Add a little oil from the jar and stir.

2. Grate the carrots using a coarse grater and mix it with a small amount of mayonnaise, adding crushed garlic.

3. Coat the first cake with mayonnaise, apply a thin layer of fish on it, taking only half.

4. Cover with the second piece, on which place the carrots. There is no need to apply mayonnaise, since it is already in the filling.

5. Apply a thin layer of mayonnaise to the third cake layer and grate the eggs onto it using a coarse grater.

6. Also coat the fourth piece placed on top with mayonnaise and apply the remaining fish evenly.

7. Grease the last, fifth, cake layer and sides of the snack cake with curd cheese. Mash the remaining puff pastry into crumbs, sprinkle over the surface of the cake and place it in the refrigerator overnight.

Recipe for a snack cake made from waffle cakes with crab sticks – “Festive”

Ingredients:

Packaging of round wafer blanks;

Canned food “Sardines in oil” – 250 gram jar;

200 gr. chilled semi-finished crab products (sticks);

One large, fresh cucumber;

Five processed cheeses;

Onion feathers, fresh dill and parsley - to taste;

Several slices of pickled ginger.

Cooking method:

1. Remove pieces of pulp from the canned food and chop them well with a knife or fork, carefully selecting all the seeds. If the filling seems dry, add a little oil from the jar.

2. Grate the melted cheese into medium shavings, add chopped garlic. Season with mayonnaise and mix; the cheese filling should not be dry, otherwise it will not be possible to spread it.

3. Cut the crab sticks into small pieces. Chop the greens, first removing the rough stems.

4. Place one of the waffle blanks on a dish, apply a thin layer of mayonnaise on it and evenly distribute the fish over it. Spread the second waffle layer on top with the cheese filling.

5. Grease the next, third, waffle plate with mayonnaise and sprinkle with finely chopped herbs.

6. After placing the fourth piece, lightly press it with your hands so that the greens settle. Coat the surface with mayonnaise and place chopped crab sticks on top.

7. Cover the cake with the last wafer layer and lightly coat it with mayonnaise, including the sides of the cake.

8. Sprinkle chopped onion on top, cut the cucumber into thin rings and decorate them with half sides. Form roses from ginger slices and place the flowers in the center.

Herring, snack cake made from waffle cakes

Ingredients:

Six wafer layers;

200 gr. lightly salted herring fillet;

Two medium onions;

200 gr. “European” or other very fatty mayonnaise;

100 gr. a little dried “Dutch” cheese;

A small bunch of fresh herbs;

Two boiled carrots;

300 gr. champignons, fresh.

Cooking method:

1. Fry mushrooms and onions in vegetable oil, let cool slowly and puree with a blender.

2. In the same way, chop the herring and onion, then the boiled carrots.

3. Assemble the snack cake. Place some of the herring filling on the first waffle layer, spread mayonnaise on top and cover with a second plate.

4. Evenly distribute half of the mushroom filling over it and grease it too, then cover with the next piece. Lay out some of the carrots, grease a layer of them too. Repeat layers.

5. The last layer is carrot, grease it with mayonnaise, then generously sprinkle with grated cheese.

6. Garnish with finely chopped herbs and place in the refrigerator for soaking for an hour.

Snack cake made from waffle cakes with minced meat (in the oven)

Ingredients:

Packaging of finished wafer plates;

400 gr. lean, minced meat;

A raw egg;

Small onion head;

150 gr. cheese, “Kostromskaya” variety;

Vegetable oil for frying;

Mild spices;

20% sour cream – 200 gr;

Medium sized carrot.

Cooking method:

1. Chop the onion into small slices, and use a coarse grater to chop the carrots. Place the vegetables in a frying pan with vegetable oil and sauté over medium heat.

2. While the vegetables are frying, place the minced meat in a bowl and carefully mix the raw egg into it. Don't forget to lightly salt and pepper.

3. Place the fried vegetables in a separate bowl and let them cool well.

4. Coat one of the waffle layers with sour cream, place a small part of the raw minced meat on it and distribute evenly, spreading with a spoon.

5. Cover the meat filling with the next waffle layer, spread with sour cream and lay out the fried vegetables.

6. Repeat in this order until you have used all the wafer blanks. Spread sour cream on the last cake layer.

7. Place the snack cake on a baking sheet and place in the oven at 180 degrees for half an hour. Then sprinkle the surface with finely grated cheese and return it back to the oven. When the cheese has melted and spread well, you can take it out.

Snack cakes made from waffle and puff pastries - cooking tricks and useful tips

To prevent the cakes from getting soggy in the given recipes, mayonnaise or sour cream, like the filling itself, should not be liquid.

Store the pre-prepared waffle cake in the refrigerator so it won’t lose its crispness. “Napoleon”, on the contrary, leave it on the table for two hours so that it is well soaked and only after that place it in the refrigerator.

If for some reason some of the cake layers are broken, place them in the middle of the cake. This will not affect the appearance of the product in any way.

For snack cakes, it is better to use square cakes, then it will be easier to cut them into neat pieces.

Recipes for making cakes at home with photos

waffle cake

30 minutes

340 kcal

5 /5 (1 )

Waffle comes from the German word “Waffel”, which means “cell” or “honeycomb”. Indeed, waffle cakes resemble a honeycomb in appearance.

This dessert is very easy to prepare and requires a minimum of time and ingredients. Even a child can handle it. By the way, you can involve the kids in the cooking process, because the dish is always tastier if it is prepared with your own hands. In our family, I usually whip the cream for the waffle cake, and the child spreads the cakes: this is how the child gets involved in cooking at home. So, let's move on to the recipe.

Kitchen appliances and utensils: mixer, bowls, ladle, dish, long knife.

Required Products

How to make waffle cake at home.

Now let's look at the cooking process step by step. It would seem that there could be something complicated in this dessert. But I myself was once a novice cook, so I know very well how exciting it is to cook something for the first time, even if it is a very simple dish. Therefore, in my recipes I try to describe everything in great detail.

Cream recipe

The cream for waffle cakes is very easy to prepare and consists of only two ingredients - butter and boiled condensed milk. Take the butter out of the refrigerator in advance and let it sit at room temperature for a couple of hours.
It should become very soft. Then transfer it to a deep bowl and add boiled condensed milk.

Condensed milk was patented in 1856 by the American G. Borden.

First, mix everything thoroughly with a spoon, and then beat with a mixer at high speed for a couple of minutes. The cream is ready!
If you want the cake with waffle layers to have more cream, you can add regular condensed milk to it, about half a can.

Now let's start assembling the cake. To do this, we will need a flat dish or cutting board and a long knife with which we will spread the cream. Wafer cakes are usually sold in packs of 6 pieces; in this recipe, the calculation of the cream was made from exactly this quantity. Visually divide the cream into 5 parts, because... We will not spread the top crust. So, put the first cake on a dish, put a portion of cream on it and spread it evenly over the entire surface.

Make sure that the edges are thoroughly sealed. If the cream is not spread to the edges, the cake will be dry in these places.

Place the second cake layer on top, press it down a little and also grease it with cream. We do this procedure with all the cakes.
In principle, a cake made from ready-made wafer cakes with condensed milk is ready. But I will show you how to make it even more appetizing and delicious.

How to beautifully decorate and serve a waffle cake

For decoration we need a chocolate bar. You can choose according to your taste: bitter, milky or even white. We take a small ladle, fill it with water and put it on the fire - this will be our water bath. Next we need a shallow bowl of such a size that it can be placed on the ladle. Grind the chocolate into it and put it in a water bath. Stir continuously with a spatula until all the chocolate has melted.

You can add a small piece of butter to the melted chocolate, then the glaze will shine beautifully.

Then everything is simple: take our cake and dip its sides in melted chocolate.
You know, in this regard, a waffle cake with boiled condensed milk has undeniable advantages. After all, the most difficult thing in decorating any cake is coating the sides. This is always inconvenient and troublesome. Everything is simple here! Due to the fact that the cakes are dry and hard at first, we simply take our workpiece in our hands and dip it in the icing. Then return it to the plate and cover the top of the cake with the remaining chocolate.

Next, chop the nuts. You can take whatever you like best. In this case, I used walnuts. We also grind corn flakes, they will add an appetizing crunch to our dessert. Mix the nuts and cereal, then sprinkle on top of the cake.
You need to do everything quickly enough before the glaze hardens. For beginners, I recommend preparing the decor in advance so that you can decorate the cake immediately after icing.

Of course, you want to try the cake immediately after cooking, but you need to be patient and put it in the refrigerator for several hours, or better yet, overnight. This way the waffle cakes with condensed milk will be well soaked and the cake will be even tastier.

There is one more small tip. I often hear that no cake can be made without a mixer, so people who do not have such utensils do not even bother making homemade desserts. I hasten to please you that the cream for homemade waffle cake can be prepared without this unit.

We don't need any special pomp, we just need to carefully combine the ingredients. A blender with an attachment or a hand whisk will do. At worst, you can just mix it well with a spoon. I promise, this will not change the taste of the cake!

Waffle cake video recipe

In this video you can see all the stages of preparation. Video recipes are always useful for beginners. For example, here you can clearly see what consistency the cream should be, and also presents one of the cake design options.

Waffle cake made from ready-made cake layers is a very simple recipe.

Waffle cake made from ready-made cake layers is a great addition to tea drinking. Crispy, tasty, light and at the same time quick to prepare. This recipe uses ready-made waffle cakes and cream made from boiled condensed milk and butter. The top of the cake can be coated with melted chocolate and sprinkled with chopped nuts. Place the prepared waffle cake in the refrigerator overnight so that it is thoroughly soaked. The next morning you can serve it on the table for tea. Bon appetit!

After cooking, a waffle cake with condensed milk can be stored in the refrigerator for a long time (7 days exactly), since its cream contains only condensed milk and butter. Delight your loved ones with this dessert more often, and they will definitely thank you for it!

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2016-02-16T05:26:50.000Z

Invitation to discussion and possible improvements

Please ask questions and share your waffle cakes by posting photos. Perhaps you have your own cooking secrets or unusual design ideas. I look forward to your comments!