Wafer cakes are a unique product, with them you can cook not only cakes, but also delicious snacks... In this article, you will find out what kind of filling you can make for wafer cakes.
Unsweetened fish filling for waffle cakes
Ingredients:
- canned fish in oil (saury, sardines, etc.) - 1 can;
- boiled potatoes "in their uniforms" - 3 pcs .;
- boiled eggs- 3 pcs.;
- garlic - 3 cloves;
- - 200 g;
- wafer cakes.
Preparation
For the sauce, combine chopped garlic with mayonnaise and stir well. Grease the waffle crust with sauce, three potatoes on a grater on top, grease with sauce again, cover with a waffle crust, again apply a layer of sauce - three eggs on a grater, again sauce, crust and canned fish, mashed with a fork. We cover our snack cake on top with another crust, grease with sauce, decorate as you wish. Set waffle cakes with fish filling to soak in the cold.
Waffle cakes with meat filling
Ingredients:
- wafer cakes - 4 pcs.;
- sour cream - 1 glass;
- minced meat - 350 g;
- grated hard cheese - 200 g.
Preparation
Add about 80 ml of water to the sour cream. We coat the bottom of the form with sour cream. Put 2 cakes, distribute about 1/3 sour cream on top, and half of the minced meat on top. Place the next waffle cake, sour cream and minced meat. Cover again with a cake and fill with the rest of the sour cream. Tighten the form with foil and bake at 220 degrees for 30 minutes, then remove the foil, sprinkle the dish with grated cheese and cook for another 10 minutes until golden brown.
Ingredients:
- wafer cakes - 1 pack;
- champignons - 400 g;
- potatoes - 1 kg;
- onions - 300 g;
- greens - 1 bunch;
- chicken eggs - 3 pcs.;
- chicken fillet - 0.5 kg;
Preparation
Boil the potatoes and mash them in mashed potatoes. Fry the chopped mushrooms and chopped onion separately, then mix them together. Chicken fillet cut into pieces and fry. Place some mashed potatoes on a waffle sheet, crush it with herbs. Close to one edge, place a strip of filling - mushrooms, onions and chicken. We give the cake a little rest and soak. We do the same with the rest of the cakes. After they have softened, we roll them up, also let them lie for 10 minutes, and then we cut them into pieces. Dip each of them in a beaten egg and fry in olive oil. An appetizer of waffle cakes with mushroom filling is ready.
Bon Appetit!
Waffle cake made from ready-made custards with custard
Delicious cake without too much hassle. Delicate vanilla cream and crispy cakes. This cake is very similar to the napoleon cake. Puff pastry is considered a laborious task, it is necessary to roll it out many times, cool it, then roll it out again. Not everyone has a multi-layered dough the first time. Fortunately, you can buy ready-made cakes today. I propose to bake a wonderful dessert of waffle cakes for tea. This saves time and effort and will certainly delight the household. And do not think that you will not surprise anyone with ready-made cakes.
Ingredients:
- Milk from 3.2% fat content - 250 ml
- Chicken eggs - 2 pieces
- Granulated sugar - 70 gr
- Wheat flour - 1 tablespoon
- Starch - 1 tablespoon
- Vanillin - 1/4 tsp
Prepare the custard. To do this, pour milk into a saucepan, add vanillin and put on fire. Boil.
While the milk is boiling, beat one whole egg in a bowl and from the second half, combine with granulated sugar and mix until smooth.
Add corn or potato starch to eggs with sugar, mix.
Add a small portion of milk (1/3), mix.
As the milk boils over the fire, pour in the egg mixture in a thin stream. Constantly stirring with a whisk, cook until the cream thickens.
Then remove from heat and let cool.
Open the package with ready-made waffle cakes. Place one crust on a cake plate. Brush with cooled custard. Then close the second, again the cream, then the cake.
Grind the chocolate into crumbs, sprinkle the cake on top.
Ready with custard. Enjoy your tea.
Waffle cake made from ready-made layers with lemon cream
If you love lemon filling, then you will definitely like this cake. Delicate sourness, pleasant texture and amazing aroma.
Ingredients:
- Ready-made wafer cakes - 1 pack
- Butter - 200 gr
- Sugar - 175 gr
- Yolks - 6 pcs
- Lemon zest - from 2 pieces
- Lemon juice - from 2 pcs
How to make ready-made waffle cake layers
Beat butter at room temperature with sugar.
Add yolks. Beat.
Add lemon zest and juice.
Put in a water bath. Constantly stirring, brew the cream until thickened, 10-15 minutes.
Remove from heat, cool to room temperature.
Cooling down, the cream thickens.
Lubricate the cakes with lemon cream.
Decorate the cake as desired. I used a butter cream made from condensed milk and butter.
Ready with lemon cream. Bon Appetit.
Waffle cake made from ready-made cakes with boiled condensed milk
Another recipe for a chic waffle cake. I love boiled condensed milk.
Ingredients:
- Ready-made wafer cakes - 1 pack
- Natural boiled condensed milk - 1 can
- Sour cream 30% - 200 g
- Cookies - 1 pack
If you managed to buy natural condensed milk without vegetable fats in a store, this cake will actually be ready in 5 minutes. But if there was no high-quality condensed milk, it is better to cook it yourself, since a lot depends on this. To do this, put ordinary condensed milk, which contains only milk and sugar, in a saucepan with water and cook for 2.5 - 3 hours. Just do not let the water in the pot boil away, otherwise you will have to make repairs in the kitchen.
Mix boiled condensed milk with sour cream until smooth. You can use a mixer or a regular whisk.
Grease ready-made cakes. Grind the cookies in a blender. Sprinkle the cake on top. Nuts can be a great alternative to cookies.
Ready with boiled condensed milk. Enjoy your tea.
Wafers for the cake can be used ready-made, or homemade. Watch the video.
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 perfect 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 in the basis classic recipe Since the preparation of cream for a waffle cake was condensed milk, today there are many different options for its filling.
Wafer cake cream: types of fillings
Waffle crust cake cream can be made with foods found 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 are the following fillings-interlayers:
- 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 - sour cream. It will also turn out very tasty if you add dried fruits or fresh berries, grated nuts, coconut.
Cream for a waffle cake with condensed milk: a quick way to cook
Composition:
- boiled condensed milk - 400 g;
- butter - 180 g.
Preparation:
- The oil needs to be heated in the microwave or in a saucepan over low heat, but it is important to be careful not to overheat it.
- Add condensed milk and beat with a blender - the cream is ready.
- Lubricate the cakes and put them in the refrigerator for 2-3 hours so that our cake is soaked.
- You can add a little vanilla sugar to the cream - it will give a special taste and aroma.
Curd cream for wafer cakes
Composition:
- cream - 180 ml;
- baby curd - 2 jars;
- powdered sugar - 2 tbsp. l .;
- vanilla sugar - 1 sachet;
- gelatin - 10 g.
Preparation:
Sour cream for waffle cake with berries
Composition:
- berry jam - 80 g;
- 30% sour cream - 250 g;
- citric acid to taste;
- sugar - 1 tbsp.
Preparation:
Waffle Cake Custard Recipe
Composition:
- butter - 190 g;
- yolks - 4 pcs.;
- flour - 4 tbsp. l. (it is advisable to take premium wheat);
- milk (low-fat) - 1 l;
- vanilla sugar or cinnamon - to taste;
- sugar - 200 g
Preparation:
- Beat the egg yolks with sugar with a blender or mixer so that there are no lumps.
- The flour must be sifted well and added in small portions to the egg mass, stirring all the time. Then pour in 150 ml of milk.
- Bring the rest of the milk to a boil and add vanillin or cinnamon to it.
- Put the pan with the egg-sugar mixture on a small fire, slowly pour in the milk, while whisking the mixture with a blender.
- Leave the pan on the fire for two minutes and then remove. Add the oil and leave the cream until it cools and thickens. The cream is ready to use.
By the way, custard is often used in various desserts and is considered universal.
Cream for wafer cakes "Chocolate"
Composition:
- butter - 200 g;
- proteins - 4 pcs.;
- dark chocolate - 180 g;
- powdered sugar - 130 g.
Preparation:
- 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.
- We put the chocolate in a water bath and melt it.
- Beat the egg whites with the remaining powdered sugar.
- Pour chocolate into the butter, stirring occasionally, in small portions.
- Add proteins in the same way.
- Mix everything well - our filling is ready.
Secrets of making a delicious waffle cake: culinary tips
To make your waffle cake dessert tasty and appetizing, heed the advice of experienced chefs:
- it is better not to grease the top cake with cream or decorate, but simply sprinkle with coconut and chocolate chips before serving;
- cut the cake into portions, preferably in small strips or triangles;
- the cake should be placed under a press so that it is better saturated, but the load should not be too heavy, since the filling can flow out at the edges.
There are many options for making cream for wafer cakes. Experiment, try - and you will surely find the recipe that your family will love.
Few people will refuse a delicious cake for tea, especially if it can be easily and quickly prepared from wafer cakes with cream. In this publication best recipes creams will help you choose a cream for your waffle cake cake according to your taste and treat your family and guests to a crispy cake with a delicate layer.
The taste of such a cake directly depends on the cream itself, because wafer cakes have an absolutely neutral taste. And a properly selected cream is the key to the success of such a dessert.
Waffle cake with this cream turns out to be very tasty. The cream is gentle, not sugary, tasty and in perfect harmony with waffle cakes. If desired, you can additionally add a few tablespoons of pre-fried ground nuts to the composition of such a cream - it will turn out great too.
Ingredients:
Boiled condensed milk - 350 g
Butter - 350 g
Honey - 3 tbsp. l.
Milk - 4 tbsp. l.
Shortbread cookies - 200 g
Cooking a delicious cream with condensed milk for a waffle cake
Grind 200 g of cookies into small crumbs. A food processor (metal knife attachment) copes with this perfectly.
Beat 350 g of butter at room temperature until fluffy. Add 3 tbsp. l. honey and beat again.
Add boiled condensed milk (350 g) to the butter mixture in parts, whisking constantly.
Stir in the crushed cookies.
Add boiled and chilled milk (4 tablespoons). Mix. The mass should become like thick sour cream.
The cream is ready to go.
Enjoy your tea with a waffle cake!
How to make a delicious cream from sour cream and condensed milk
The fatter the sour cream, the easier the cream will beat. The recipe contains 35% fat sour cream. It is recommended to throw sour cream with low fat content (15-20%) onto cheesecloth and squeeze out the serum, then the cream will turn out to be dense. Better yet, take boiled condensed milk instead of the usual one. And the cream will be tastier, and the shape will be denser.
Ingredients:
Boiled condensed milk - 1 can
Sour cream - 300 ml 35%
Vanilla sugar - 1 sachet
Preparation:
Put all the sour cream in a bowl, having previously thrown it onto cheesecloth and getting a denser consistency. Add half the condensed milk and vanilla sugar or vanilla. Why half? And to regulate the degree of sweetness of the cream. Not everyone likes a very sweet cream, but so there is a choice. Beat the condensed milk with sour cream until smooth.
Try it, and if there is not enough sweetness, add more condensed milk.
A well-whipped cream has a fluffy and uniform texture.
This part of the sour cream and condensed milk cake was left for the finishing chord to coat the sides. Decorate your cake, have a nice tea!
Delicious Chocolate Lemon Waffle Cake Recipe
An interesting combination of creams, and even with a lemon note, will cheer you up and will certainly please the children!
Ingredients:
1 can of condensed milk
200 g butter
100 g toasted and chopped almonds
1 tsp lemon juice
zest of half a lemon
0.5 dark chocolate bar
For glaze:
0.5 dark chocolate bar
50 g butter
For decoration:
lemon zest and almond kernels
Preparation:
For chocolate cream, melt the chocolate in a water bath or microwave, add 100 g of butter, stir.
Pour in half a can of condensed milk, mix everything well.
For lemon cream with almonds, combine the remaining condensed milk with butter, add the zest and lemon juice.
Then add the almonds. Mix well.
Lubricate each waffle cake in turn with different creams and stack on top of each other.
Until all ingredients run out. Put a load on the cake and refrigerate for 1-2 hours.
For the glaze, melt the chocolate, add the butter, stir. Grease the top of the cake with icing.
Decorate the cake with whole almond kernels and lemon zest.
Bon Appetit!
Cottage cheese cream with coffee for cake
Curd cream is both tasty and healthy. This cream can be layered with waffle and sponge cake, fill them with eclairs or profiteroles, or you can serve it as an independent dessert.
You can aromatize such a cream with anything, in the recipe, coffee extract, which can be replaced with 0.5 tsp. instant coffee... Coffee will need to be dissolved in 1 tbsp. l. water and add to the cream. Or you can just add coffee at the stage of whipping cottage cheese with sour cream. Since the cream is curd, it is better to use it immediately.
Ingredients:
Soft cottage cheese - 400 g
Butter - 180 g
Sour cream - 200 g
Condensed milk - 0.5 cans (can - 380 g)
Coffee extract - 1 tsp
Preparation:
Put cottage cheese and sour cream in the bowl of a food processor. Whisk.
Add condensed milk and beat again.
Beat butter at room temperature into a fluffy light mass.
Add the curd mass and beat again.
Then the turn of the coffee extract. And the final whipping is literally a couple of seconds for the extract to disperse.
Curd cream with coffee is ready. It is very delicate, fluffy, delicious and aromatic. With such a cream, you can layer a waffle and biscuit cake, fill them with eclairs or profiteroles, or you can serve it as an independent dessert.
Enjoy your desserts!
Recipe for a delicious cream from condensed milk and butter
This is perhaps one of the simplest creams. The role of the custard base in butter cream with condensed milk is played by condensed milk. In addition to condensed milk, you will also need butter. The remaining 2 ingredients (cognac and vanilla sugar) are optional, you can do without them, although they significantly improve the taste of the cream. Instead of cognac, you can use any other flavoring - rum, caramel, almond and others.
Ingredients:
Butter - 150 g
Cognac - 1 tsp
Condensed milk - 120-150 g
Vanilla sugar - 0.5 sachet
Preparation:
Cut the butter into pieces and leave for a while to soften: softened butter is easier to beat.
Add the condensed milk to the butter gradually: first, 2-3 tablespoons, beat with a mixer, then a little more, and, finally, all the condensed milk at the rate. We start whipping at low speed of the mixer, and end at high.
Add cognac and vanilla sugar. Beat the cream until the mixture is smooth and fluffy.
Cream of butter and condensed milk is ready. You can use it for its intended purpose. And the scope of application of butter cream with condensed milk is very wide: cakes, custard cakes, eclairs, baskets, cookies "Nut".
Irreplaceable cream of butter and condensed milk and for simple cakes that are cooked without baking. In addition to waffle cakes, for example, a cake made of condensed milk and cookies, or a cake made of corn sticks. In cream recipes, you can use both boiled condensed milk and white - not boiled. Bon Appetit!
Custard for a waffle cake
Such a cake will help you out when you urgently need something for tea, if guests are on the doorstep. The cream is easy to prepare and it turns out very tasty. This custard can be made for a variety of desserts.
Ingredients:
Milk - 500 ml
Flour - 2 tbsp. l.
Eggs - 2 pcs.
Sugar - 100 g
Butter - 100 g
Coconut flakes
Preparation:
Remove the butter from the refrigerator in advance so that it melts. We drive eggs into a saucepan with a thick bottom, add flour and granulated sugar.
Using a whisk or fork, rub this mass a little and then gradually pour in the milk several times, stirring all the time.
We put the resulting mixture on a low heat, and cook, stirring constantly. When the mass of custard begins to boil, immediately remove it from the heat and leave to cool. As it cools, it becomes thicker.
As soon as the mixture has cooled down a little and the butter has softened, add the butter to the cream.
Mix it until smooth. The custard for the waffle cake is ready.
Then cover the waffle cakes with cream and collect the waffle cake.
On top we decorate the cake with colored coconut or grated chocolate according to your taste.
Put the finished cake in the cold for a while or immediately serve for tea. Bon Appetit!
Cream for waffle cake with peanuts and condensed milk
Cream with a pleasant caramel peanut-chocolate flavor.
Ingredients:
Chocolate cracker - 350 g
Boiled condensed milk - 650 g
Butter - 250 g
Roasted peanuts - 200 g
Preparation:
Pour the roasted peanuts into the grinder and grind them a little.
Likewise, grind the chocolate cracker a little. It is not necessary to grind into very small crumbs, small pieces should remain.
Beat the butter at room temperature with a mixer. Add boiled condensed milk to it. Beat everything until smooth.
Pour chopped peanuts and chocolate cracker into the resulting cream. Mix everything well with a spoon.
We collect cake from wafer cakes with cream. We put the cake in the refrigerator for at least an hour.
This waffle cake has a pleasant caramel peanut-chocolate flavor. Everyone will love this cake. And most importantly, you will need very little time to prepare it. Bon Appetit!
Delicate, crunchy waffle cakes - what better way to make a quick dessert. Almost any non-liquid cream will work for them, and the fatter the better! We will not limit ourselves to just one classic in the form of boiled condensed milk, fruits and berries will be used, and we will select the cream at our discretion.
Wafer cake - general cooking principles
You can use both multi-colored and light wafer cakes. The multi-colored blanks do not have a distinctive taste and only diversify the finished dessert. Before smearing such cakes, immediately after unpacking, pay special attention to their color and smell. The workpieces must be evenly colored and free from the rancid smell of old oil. If any part of the waffles is broken, they can still be used by placing them in the middle.
It is preferable to coat delicate waffles with thick creams containing butter. Creams with boiled condensed milk are especially popular for impregnating such cakes. The use of thick curd cream allows you to prepare cakes with fresh berries. It sounds unusual, but you can also make a quick, universal favorite "Napoleon". Special impregnation and layering with biscuit biscuits, creates a lamination effect.
The peculiarity of such cakes in quick cooking and the fact that they do not need additional time for impregnation.
Wafer cake - "Fast Napoleon"
Waffle "Napoleon" is prepared in a matter of minutes, and it turns out no worse classic version... So that the wafer blanks do not get soaked, and the structure of the dessert has a characteristic layering, the waffles are shifted with unsalted crackers or biscuit biscuits. For smearing, boiled condensed milk and sour cream are used.
Ingredients:
Wafer semi-finished product - standard 8-sheet packaging;
300 gr. boiled whole condensed milk;
Finely chopped nuts - 150 gr.;
200 gr. granulated sugar;
A pound of biscuits or unsalted crackers;
0.5 liters of homemade sour cream;
Vanilla powder - sachet.
Cooking method:
1. First prepare the cream. First of all, beat the thick homemade sour cream together with sugar until fluffy, at the end stir in the vanilla powder.
2. Put one of the waffle cakes on a dish and brush it with boiled condensed milk. Gently spread the biscuit biscuits on it, sprinkle with sour cream on top and sprinkle with finely chopped nuts.
3. Place the second cake layer on a layer of creamy sour cream. Spread it with condensed milk, then lay the cookies, which cover with sour cream and sprinkle with nuts.
4. Gradually, thus, lay out all the layers, the last one - slightly press down, then coat with condensed milk and treat with cream. Also coat the sides of the dessert.
5. For decoration, use fine cookie crumbs and finely chopped nuts.
Delicate cottage cheese cake made from waffle cakes with prunes
The wafer layers are coated with curd cream. For a lighter dessert, you can take low-fat sour milk products. As a filler, prunes are used, which can be replaced with candied fruits.
Ingredients:
Factory wafer blanks - 1 pack;
500 gr. fat elastic cottage cheese;
Half a glass of sugar;
300 gr. high-fat, not less than 30%, sour cream;
Half a spoonful of vanilla sugar;
200 gr. pulp of prunes;
Dark chocolate - 50 gr.
Cooking method:
1. Scald prunes with boiling water, then soak in cold water for about 10 minutes, discard in a colander and leave in it until dry. Then cut the prunes into thin, short strips.
2. To make the creamy mass not only homogeneous, but also airy, grind the curd on a sieve. Add sugar and sour cream to it, add vanilla and beat everything with a mixer.
3. On each piece, apply a thin layer of curd cream and sprinkle the surface with chopped prunes.
4. Lubricate the last cake and sides well with a cream, a layer of which sprinkle with fine chocolate chips.
Recipe for a light waffle cake with fresh berries in Italian style
Delicious rather light waffle dessert with fresh berries, a culinary delight 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 granulated sugar;
150 g 72%, sweet butter;
A third teaspoon of vanilla powder;
400 gr. fresh berries, preferably strawberries or raspberries;
A tablespoon of three-star cognac;
Packing of wafer blanks.
Cooking method:
1. Rinse the strawberries, remove the tails and dry the berries from moisture. Leave the five largest ones for decoration, and cut the rest into slices, cover with three tablespoons of sugar and leave. When the juice is started, pour in the alcohol, stir.
2. Add vanilla to the remaining sugar and grind it thoroughly with soft butter. Add cottage cheese grated through a sieve together with boiled yolks and stir until a thick, homogeneous mass is obtained.
3. Collect the dessert. Spread the curd mass on the waffle blank with a thick layer, put the strawberries infused in alcoholic syrup on top of it and cover it with another blank. To prevent the new cake from getting soaked by the berry juice, first apply a thin layer of curd cream on it and place it on the berries only with this side.
4. Fill the surface of the formed cake coated with curd mass with slices of deferred strawberries and place the dessert in the cold for two hours.
Recipe for a simple and quick cake made of waffle cakes with butter cream and condensed milk
For coating wafer blanks, butter cream based on boiled condensed milk is used. The butter prevents the cakes from soaking and at the same time soaks them well. To make the cream whisk better and not exfoliate, preheat the products by placing them on the table from the refrigerator.
Ingredients:
Eight wafer blanks;
570 gr. caramelized condensed milk;
Three spoons of brandy;
Condensed milk, GOST milk - 3 tbsp. l .;
A pack of quality oil.
For registration:
80 gr. loose biscuits;
A small handful of roasted peanuts.
Cooking method:
1. Remove all food from the cold beforehand. Brought to the same room temperature, they will not exfoliate when whipped, and the texture of the cream will be more delicate.
2. Combine condensed milk and butter in a deep bowl or blender bowl and beat until fluffy and smooth on medium speed. Then add alcohol, "simple" condensed milk and beat again, but not for long. As soon as the newly added ingredients are completely dispersed in mass, you can stop whipping.
3. Lubricate each waffle cake well with butter cream, then cover with the next layer. When using multi-colored blanks, it is better to alternate them.
4. Spread the cream on the sides of the cake and on the top.
5. Bake shortbread, crumbly cookies with nuts into crumbs using a blender. Decorate the entire surface of the cake with the resulting powder.
Waffle cake with classic custard
Crispy wafer cakes and delicate classic vanilla custard. The taste is 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 "crunchiness", the creamy mass is cooled. If desired, add butter for a more creamy flavor.
Ingredients:
Ready-made wafer plates - pack, 8 pieces;
A tablespoon of flour;
A spoonful of cornstarch;
A quarter teaspoon of vanilla powder;
250 ml of cow's milk;
Two eggs;
70 gr. Sahara.
Cooking method:
1. Pour the milk into a thick-walled saucepan, but not all, be sure to leave the third part. Add vanilla powder to it and bring to a simmer over medium heat.
2. Whisk one whole egg and yolk from the second with the added sugar. Mix the egg mixture with cornstarch and pour in a third of the cold milk, stir.
3. Into boiling milk, constantly stirring it with a whisk, add the egg mass in a thin stream. Continue cooking the cream, stirring regularly, until it thickens.
4. Cool the finished, hot mass to room temperature, covering its surface with a film. Then refrigerate for a quarter of an hour.
5. Before cooling, you can beat the cooled cream with a small amount of sweet 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 the chilled cream over the wafer cakes, forming a cake.
7. Chop the chocolate on a grater and sprinkle the surface and sides, greased with a thin layer of cream, with shavings.
Fragrant waffle cake with delicate lemon cream
The texture of the lemon cream is obtained by the delicate butter. Freshly squeezed lemon juice and crushed zest give it a slight sourness and citrus aroma.
Ingredients:
Wafer blanks - 1 pack;
175 g sugar;
Two small lemons;
Six yolks;
Frozen cream - 200 gr.
Cooking method:
1. Whisk butter with granulated sugar when heated to room temperature. To obtain a more homogeneous mass, sugar can be replaced with powdered sugar. Add yolks and beat thoroughly again.
2. Scald lemons with boiling water, dry the fruits with a towel and scrape off the zest with a fine grater. Then cut the citrus fruits in half, squeeze out the juice and strain.
3. Pour freshly squeezed citrus juice into the cream base, add the lemon zest, stir and place the bowl in a water bath.
4. Stir continuously and simmer the lemon cream for ten minutes. Remove the thickened creamy mass from heat and cool on the table to room temperature.
5. Brush the cooled lemon cream on the wafer blanks, immediately forming a cake out of them.
6. For decoration, you can prepare an additional butter cream or cover the surface with the main creamy mass, which is only lightly sprinkled with citrus zest crushed on a fine grater.
Wafer cake - technology tricks and tips for cooking
To prevent the creamy mass from soaking delicate waffles, 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 put fresh fruits or berries on a creamy layer, be sure to coat the bottom of the next cake, which will come into contact with them, with a thin layer of cream.
Store waffle cakes only in the refrigerator. The creamy layer will harden better and the "crispness" will remain for a longer period.
