Delicate, crispy waffle cakes - what could be better for making a quick dessert. Almost any non-liquid cream is suitable for them, and the fatter - the better! We will not limit ourselves to just classics in the form of boiled condensed milk, fruits and berries will go into business, and we will choose the cream at our discretion.
Waffle cake cake - general principles of preparation
• You can use both multi-colored and light waffle cakes. Multi-colored blanks do not have a distinctive taste and only diversify the finished dessert. Before spreading such cakes, immediately after unpacking, pay special attention to their color and smell. The blanks must be uniformly colored and free from the rancid smell of stale oil. If a part of the waffles is broken, they can still be used by placing them in the middle.
• It is preferable to coat delicate wafers with thick creams containing butter. Creams with boiled condensed milk are especially popular for soaking such cakes. Using a thick curd cream allows you to cook cakes with fresh berries. It sounds unusual, but you can cook a quick, universal favorite "Napoleon". Special impregnation and layering of biscuit cookies creates a layering effect.
• The peculiarity of such cakes is quick cooking and that they do not need additional time for impregnation.
Wafer Cake Cake - Quick Napoleon
Waffle “Napoleon” is prepared in a matter of minutes, and it turns out no worse than the classic version. So that the waffle blanks are not soaked, and the dessert structure has a characteristic layering, the wafers are transferred with unsalted crackers or biscuit cookies. For spreading, boiled condensed milk and sour cream are used.
Ingredients:
• prefabricated waffle - standard 8-sheet packaging;
• 300 gr. boiled whole condensed milk;
• finely chopped nuts - 150 gr.;
• 200 gr. granulated sugar;
• a pound of biscuit cookies or unsalted crackers;
• 0.5 liters of homemade sour cream;
• vanilla powder - a bag.
Cooking method:
1. First prepare the cream. First, whip the thick homemade sour cream with sugar until fluffy, at the end, add the vanilla powder.
2. Put one of the waffle cakes on the dish and grease it with boiled condensed milk. Gently place biscuit cookies on it, coat with sour cream on top and sprinkle with finely chopped nuts.
3. On a layer of sour cream, lay out the second cake. Coat it with condensed milk, then place the cookies, which are coated with sour cream and sprinkle with nuts.
4. Gradually, in this way, lay out all the layers, press the last one slightly, then coat with condensed milk and treat with cream. Also, coat the sides of the dessert.
5. For decoration, use small crumbs from cookies and chopped nuts.
Delicate waffle cake with prunes
Wafer layers are smeared with curd cream. To prepare a lighter dessert, you can take skim milk products. Prunes are used as filler, which can be replaced by candied fruits.
Ingredients:
• factory wafer blanks - 1 package;
• 500 gr. fatty elastic curd;
• half a glass of sugar;
• 300 gr. high fat, not less than 30%, sour cream;
• half a spoonful of vanilla sugar;
• 200 gr. prune pulp;
• dark chocolate - 50 gr.
Cooking method:
1. Scald prunes with boiling water, then soak in cold water for about 10 minutes, fold in a colander and leave it in it until it dries. After that, cut the prunes with a thin, short straw.
2. To make the creamy mass not only homogeneous, but also airy - grind the cottage cheese on a sieve. Add sugar and sour cream to it, pour in vanilla and beat everything with a mixer.
3. On each preparation with a thin layer, apply curd cream and sprinkle its surface with crushed prunes.
4. Last cake and sides, also well grease with a cream, a layer of which sprinkle with fine chocolate chips.
Italian Wafer Shortcake Light Cake Recipe with Fresh Italian Berries
Tasty enough light dessert from waffles with fresh berries, culinary delights of Italian cuisine. Fresh strawberries are infused in alcoholic syrup, and wafer cakes, so as not to get wet, are smeared with thick curd cream cooked in butter.
Ingredients:
• low-fat cottage cheese - 400 gr.;
• three boiled egg yolks;
• half a glass of sugar;
• 150 gr. 72% sweet cream butter;
• a third of a teaspoon of vanilla powder;
• 400 gr. fresh berries, preferably strawberries or raspberries;
• a tablespoon of three-star cognac;
• packaging of wafer blanks.
Cooking method:
1. Rinse the strawberries, remove the tails and dry the berries from moisture. Leave the five largest for decoration, and cut the rest into slices, cover with three tablespoons of sugar and leave. When the juice is started, pour in alcohol, mix.
2. Add vanilla to the remaining sugar and grate it thoroughly with soft butter. Add the grated cottage cheese through a sieve along with boiled yolks and mix until a thick homogeneous mass is obtained.
3. Collect the dessert. Spread the curd mass on a wafer billet with a thick layer, lay on top the strawberries that have been made in alcoholic syrup and cover it with another billet. So that the new cake is not soaked from berry juice, first apply a thin layer of cottage cheese cream on it and lay on the berries only on this side.
4. The surface of the cake, covered with cottage cheese, is decorated with plates of laid strawberries and place the dessert in the cold for two hours.
The recipe for a simple and quick waffle cake cake with condensed butter cream
An oil cream based on boiled condensed milk is used to spread wafer blanks. Butter does not allow to soak cakes and at the same time it soaks them well. In order for the cream to beat better and not to stratify, preheat the products in advance by putting them from the refrigerator on the table.
Ingredients:
• eight wafer blanks;
• 570 gr. caramelized condensed milk;
• three spoons of brandy;
• condensed, GOST milk - 3 tbsp. l .;
• a pack of quality oil.
For registration:
• 80 gr. friable cookies;
• a small handful of roasted peanuts.
Cooking method:
1. Take all food out of the cold in advance. Brought to the same room temperature, they will not separate when whipped, and the texture of the cream will be more tender.
2. Combine the condensed milk with oil in a deep bowl or bowl of the blender and beat until fluffy and uniform at medium speed. Then add alcohol, “simple” condensed milk and beat again, but not for long. As soon as the newly added components completely disperse in mass, you can stop whipping.
3. Each wafer cake should be well greased with oil cream, then cover with the next layer. When using multi-colored blanks, it is better to alternate them.
4. Spread cream on the sides of the cake and its top.
5. Shortbread, crumbly cookies with nuts, crush into crumbs using a blender. The resulting powder sprinkle the entire surface of the cake.
Waffle cake with classic custard
Crispy waffle cakes and delicate classic vanilla custard. Taste reminiscent of ice cream. The cream is brewed in milk with the addition of eggs and flour. So that the workpieces do not lose their “crispness”, the cream mass is cooled. If desired, you can put butter, which will give more creamy taste.
Ingredients:
• finished wafer plates - packing, 8 pieces;
• a tablespoon of flour;
• a spoonful of corn starch;
• a quarter of a teaspoon of vanilla powder;
• 250 ml of cow's milk;
• two eggs;
• 70 gr. Sahara.
Cooking method:
1. Pour milk into a thick-walled saucepan, but not all, be sure to leave the third part. Add vanilla powder to it and put it on a medium heat.
2. Beat one whole egg and yolk from the second with the addition of sugar. Mix the egg mixture with corn starch and pour a third of the cold milk into it, stir.
3. Into boiling milk, constantly stirring it with a whisk, enter the egg mass with a thin stream. Continue to cook the cream, stirring regularly until it thickens.
4. Cool the prepared, hot mass to room temperature, covering its surface with a film. Then refrigerate for a quarter of an hour.
5. Before cooling, you can whip the cooled cream with a small amount of sweet cream butter, which must first be softened. This will allow the creamy mass to linger on the cakes, and they will not be wet.
6. Spread wafer shortcakes with chilled cream to form a cake.
7. Grind the chocolate on a grater, and sprinkle with chips the surface and sides greased with a thin layer of cream.
Fragrant waffle cake with delicate lemon cream
The texture of the lemon cream is delicate thanks to the butter. Freshly squeezed lemon juice and chopped zest give it a slight sourness and citrus flavor.
Ingredients:
• wafer blanks - 1 pack;
• 175 gr. sugar
• two small lemons;
• six yolks;
• frozen cream - 200 gr.
Cooking method:
1. Whisk the butter at room temperature with sugar. To obtain a more homogeneous mass, sugar can be replaced with powder. Add the yolks and whisk thoroughly again.
2. Scale the lemons with boiling water, dry the fruits with a towel, and scrape the zest from them with a fine grater. Then cut the citruses in half, squeeze the juice and strain it.
3. Pour freshly squeezed citrus juice into a cream base, add lemon zest, stir and place a bowl in a water bath.
4. Continuously stir, brew a lemon cream for ten minutes. Remove the thickened cream mass from the heat and cool on the table to room temperature.
5. Lubricate the wafer blanks with cooled lemon cream, immediately forming a cake out of them.
6. For decoration, you can prepare an additional oil cream or cover the surface with the main cream mass, which can only be sprinkled with citrus peel, crushed on a fine grater.
Waffle cake - technology tricks and cooking tips
• To prevent the creamy mass from soaking delicate wafers, coat them only with well-chilled or butter creams. Do not add sour cream to the curd mass, it liquefies it.
• If you need to lay fresh fruit or berries on the cream layer, be sure to coat the bottom of the next cake, which will come in contact with them, with a thin layer of cream.
• Only store wafer cakes in the refrigerator. The cream layer hardens better and the "crispness" will remain for a longer period.
