Quick cake of waffle cakes with cream recipe with photos step by step

Before you start cooking yourself, you should take several preparatory steps, namely: soften the butter at room temperature and open the jar with condensed milk.

As soon as the butter becomes soft, take a mixer and start whipping it. We work for 2-3 minutes. It is necessary to make the oil as creamy as possible.

We take a jar with open condensed milk and add it to the oil. It is best to use Belarusian condensed milk (there are no lumps of sugar in it and it has an excellent taste). Use already boiled condensed milk. Beat the condensed milk with butter with a mixer for 3 minutes. A homogeneous airy light brown mass should be formed.

We open the packs with cakes. Caution! Most store-bought waffle cakes are very brittle, so you should be extremely careful, especially with the edges of the cakes.

Apply the cream on the cake, except for the last sheet. It is best to apply a small layer on each cake with a kitchen (flat) spatula or with a wide knife.

After installing the last cake, which should be completely dry, you need to put a little pressure on the whole cake. This will allow the excess cream to be distributed over the entire surface of the cakes. Be careful! Do not break the cakes. Now we leave the cake alone for a few hours, setting the load. I recommend doing this strongly (at least 4 hours) to impregnate the cakes.

After a while, we remove the load and coat the cake with the remaining cream on top and on the sides.

The final touch is the decoration of the cake. Grate the chocolate on a fine grater and sprinkle it on the cake.

Garnish with fresh berries.

And mint leaves.

That’s it, the cake is ready!

Waffle cake is prepared in a matter of minutes (of course, I exclude the time of impregnation, but you definitely will not stand at the stove :)). The filling of the cake can be varied by adding crushed banana, tangerine or crushed nuts.

Help ourselves. Bon Appetit!