Homemade waffles differ from store-bought waffles 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 waffle cakes 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 - this is how much time it will take to actively prepare the cake (baking the cakes and preparing the cream). By the way, about the cream... I also suggest making the condensed milk yourself, because the cake is “from scratch”. Shall we 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.

IN suitable dishes Break the eggs, 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!

Do you want to pamper your household? delicious dessert, but you don’t have time to delve into the intricacies of complex culinary technologies? A great solution would be a waffle cake with condensed milk. This dessert, of course, is known to many, because it is associated with childhood. And if earlier at the base classic recipe preparing cream for waffle cake there was condensed milk, today there are many variety of options its fillings.

Cream for waffle cake: types of fillings

The cream for the wafer cake can be prepared from products that are in any refrigerator. Mess it up taste qualities almost impossible, so don't be afraid to experiment and add a variety of ingredients. The most common fillings are the following:

• condensed milk and butter;
• sour cream;
• jam;
• cream and cottage cheese;
• chocolate.

You can make a cake using several fillings, for example, one layer with condensed milk, the second with sour cream. It will also be very tasty if you add dried fruits or fresh berries, ground nuts, coconut flakes.

Cream for waffle cake with condensed milk: a quick preparation method

Compound:

• boiled condensed milk - 400 g;
• butter - 180 g.

Preparation:

1. The oil should be heated in the microwave or in a saucepan over low heat, but it is important to be careful not to overheat it.
2. Add condensed milk and beat with a blender - the cream is ready.
3. Grease the cakes and put them in the refrigerator for 2-3 hours so that our cake is soaked.
4. You can add a little to the cream vanilla sugar- it will give a special taste and aroma.

Curd cream for waffle cakes

Compound:

• cream - 180 ml;
• children's cottage cheese - 2 jars;
• powdered sugar - 2 tbsp. l.;
• vanilla sugar - 1 sachet;
• gelatin - 10 g.

Preparation:

Sour cream for waffle cake with berries

Compound:

• berry confiture - 80 g;
• 30% sour cream - 250 g;
• citric acid - to taste;
• sugar - 1 tbsp.

Preparation:

Custard recipe for waffle cake

Compound:

• butter - 190 g;
• yolks - 4 pcs.;
• flour - 4 tbsp. l. (it is advisable to take premium grade wheat);
• milk (low-fat) - 1 l;
• vanilla sugar or cinnamon - to taste;
• sugar - 200 g.

Preparation:

1. Using a blender or mixer, beat the egg yolks with sugar so that there are no lumps.
2. The flour must be thoroughly sifted and added to the egg mixture in small parts, stirring all the time. Then pour in 150 ml of milk.
3. The rest of the milk needs to be brought to a boil and vanillin or cinnamon added to it.
4. Place the pan with the egg-sugar mixture on low heat, slowly pour in the milk while whisking the mixture with a blender.
5. Leave the pan on the heat for two minutes and then remove. Add the butter and leave the cream until it cools and thickens. The cream is ready for use.

By the way, custard often used in a variety of desserts and considered versatile.

Cream for waffle cakes “Chocolate”

Compound:

• butter - 200 g;
• squirrels - 4 pcs.;
• dark chocolate - 180 g;
• powdered sugar - 130 g.

Preparation:

1. Divide the powdered sugar into two equal parts. We take one part of it and grind it with butter so that there are no lumps.
2. We put chocolate on water bath and melt it.
3. Beat the egg whites with the remaining powdered sugar.
4. Pour chocolate into the butter, stirring in small portions.
5. Add the whites in the same way.
6. Mix everything well - our filling is ready.

Secrets of making a delicious waffle cake: advice from culinary experts

To make your waffle cake dessert tasty and appetizing, listen to the advice of experienced chefs:

• It is better not to smear the top cake with cream or decorate it, but simply sprinkle it with coconut and chocolate chips before serving;
• cut the cake into portions, preferably into small strips or triangles;
• The cake should be placed under a press so that it is better soaked, but the load should not be too heavy, since the filling may leak out around the edges.

There are many options for preparing cream for waffle cakes. Experiment, try - and you will definitely find the recipe that your family will love.

There are probably no housewives who have not made a cake from waffle cakes at least once in their lives. This is a fairly simple and common dessert, familiar to many from childhood. Nowadays, buying ready-made waffle cakes is not a problem. They come in different shapes, sizes and colors. All that's left to do is prepare the cream, which will serve as a layer for the finished cakes.

Of course, the simplest and quick option- this is to grease the cakes boiled condensed milk or ready-made “Iriska”, which can now also be bought without problems. But if you still want to get a more delicious and not banal version of waffle cake, I advise you to prepare cream. You can also disguise the cake itself by smearing the sides and top with this cream, and then sprinkle with nut-biscuit crumbs. Thus, from the outside the cake will look like a honey cake. Well, have I convinced you? Let's cook!

To prepare the waffle cake, prepare necessary ingredients: actually, these are the cakes and what you need to make the cream.

Let's start by preparing the cream. All products must be at room temperature. Place butter and boiled condensed milk into a blender bowl.

Beat at medium speed.

Then add 2-3 tbsp. regular condensed milk and pour in cognac or liqueur 3-4 tbsp. Beat the mixture again until smooth. It should be homogeneous soft cream as in the photo.

Now you can assemble the cake. Lubricate each cake well with cream and cover with the next cake. If the cakes are multi-colored, then it is better to alternate them.

When all the cakes are coated with cream, spread on the sides of the cake. Place a flat board on top of the waffle cake and place a weight so that the cakes grip each other well. Leave the cake in this state for 1 hour.

While the cake thickens, prepare the crumbs. For her you can take any shortbread and nuts. I took oat cookies And walnuts. Grind them using a sharp knife attachment.

Remove the weight and brush the top of the cake with the remaining cream. Then sprinkle the sides and top with the prepared crumbs. Leave the cake to soak for another 1 hour.

After this time, you can cut the waffle cake into convenient portions and invite your loved ones to the table.

Bon appetit!

I warn you right away - the cake turns out to be very high in calories. And the taste has nothing in common with cakes made from store-bought wafers. Store-bought waffles are light, airy and tasteless. With prolonged contact with the cream, they become limp. Homemade waffles, on the contrary, initially have their own unique taste and are not afraid of contact with any cream, since they do not become soggy, but are soaked, adding new notes to their taste.

To make a cake from homemade waffles, you first need to bake these same waffles. You can't do without an electric waffle iron.

Preparing the waffle dough

The dough can be prepared classic, as in wafer rolls. .

For waffle cake, I prepare a slightly different dough. In fact, at the same cost, you will get more waffles, which means there will be a larger cake. But we usually eat half of the waffles during baking. Impossible to resist. According to this recipe, waffles are more difficult to roll into tubes. But in this situation this is not the main indicator.

So, for the test you need:

• 5 eggs
• 1 cup of sugar
• 200 g butter
• 2 tbsp. spoons of sour cream
• 100 ml. milk
• 1.5 - 2 tbsp flour

Mix everything except the butter. By the way, you can use margarine instead of butter. This will not affect the taste. The only question is the benefits of baking. So, melt the butter and add it to the dough last. The dough should turn out a little thinner than for pancakes - elastic and fluid.

Place a tablespoon at a time into a preheated waffle iron and bake for 1 - 2 minutes until slightly golden brown.

Ready-made waffles should not be stacked, otherwise they will sweat from each other and will not be crispy when they cool down. I lay out the waffles on the table. When they've cooled a little, I put them in a dish and spread them with cream - all this in between while the other waffles are baking.

Now about the cream for the homemade waffle cake

The simplest and tasty option- condensed milk. Only not cheap, but tasty, GOST.

It also turns out very tasty if you mix a can of boiled condensed milk and 100 grams of butter. This cake should be served from the refrigerator.

An interesting taste is obtained with mascarpone cheese cream or sour cream.

Whipped cream works well for decorating a homemade waffle cake. It is also better not to use them as a main cream.

In the photo, my favorite option is waffle cake with condensed milk. By the way, it is advisable to put this cake in the refrigerator for a couple of hours so that it brews and soaks. Then it will become even tastier.

Do you want to pamper your household with a delicious dessert, but you don’t have time to delve into the intricacies of complex culinary technologies? A great solution would be a waffle cake with condensed milk. This dessert, of course, is known to many, because it is associated with childhood. And if previously the classic recipe for making cream for a waffle cake was based on condensed milk, today there are many different options for its filling.

The cream for the wafer cake can be prepared from products that are in any refrigerator. It’s almost impossible to spoil its taste, so don’t be afraid to experiment and add a variety of ingredients. The most common fillings are the following:

• condensed milk and butter;
• sour cream;
• jam;
• cream and cottage cheese;
• chocolate.

You can make a cake using several fillings, for example, one layer with condensed milk, the second with sour cream. It will also be very tasty if you add dried fruits or fresh berries, grated nuts, and coconut flakes.

A quick way to prepare cream with condensed milk

Compound:

• boiled condensed milk - 400 g;
• butter - 180 g.

Preparation:

1. The oil should be heated in the microwave or in a saucepan over low heat, but it is important to be careful not to overheat it.
2. Add condensed milk and beat with a blender - the cream is ready.
3. Grease the cakes and put them in the refrigerator for 2-3 hours so that our cake is soaked.
4. You can add a little vanilla sugar to the cream - it will add a special taste and aroma.

Curd taste of your favorite delicacy

Compound:

• cream - 180 ml;
• children's cottage cheese - 2 jars;
• powdered sugar - 2 tbsp. l.;
• vanilla sugar - 1 sachet;
• gelatin - 10 g.

Preparation:

Sour cream with berries

Compound:

• berry confiture - 80 g;
• 30% sour cream - 250 g;
• citric acid - to taste;
• sugar - 1 tbsp.

Preparation:

Custard recipe

Compound:

• butter - 190 g;
• yolks - 4 pcs.;
• flour - 4 tbsp. l. (it is advisable to take premium grade wheat);
• milk (low-fat) - 1 l;
• vanilla sugar or cinnamon - to taste;
• sugar - 200 g.

Preparation:

1. Using a blender or mixer, beat the egg yolks with sugar so that there are no lumps.
2. The flour must be thoroughly sifted and added to the egg mixture in small parts, stirring all the time. Then pour in 150 ml of milk.
3. The rest of the milk needs to be brought to a boil and vanillin or cinnamon added to it.
4. Place the pan with the egg-sugar mixture on low heat, slowly pour in the milk while whisking the mixture with a blender.
5. Leave the pan on the heat for two minutes and then remove. Add the butter and leave the cream until it cools and thickens. The cream is ready for use.

By the way, custard is often used in various desserts and is considered universal.

Chocolate impregnation

Compound:

• butter - 200 g;
• squirrels - 4 pcs.;
• dark chocolate - 180 g;
• powdered sugar - 130 g.

Preparation:

1. Divide the powdered sugar into two equal parts. Take one part of it and rub it with butter so that there are no lumps.
2. Place the chocolate in a water bath and melt.
3. Beat the egg whites with the remaining powdered sugar.
4. Pour chocolate into the butter, stirring in small portions.
5. Add the whites in the same way.
6. Mix everything well - our filling is ready.