Cooking process
Homemade waffles are different from purchased crumbly, they more “thankfully” take the cream, soaking them completely. Well, and of course, baking homemade waffle cakes, we do not doubt their quality.
Here’s a handsome man I suggest baking. There are 30 waffle cakes and as many layers of cream. It seems incredibly difficult? I will prove to you that this is not as “scary” as it seems. It is enough to have a couple of hours of free time in reserve – it will take an active time to cook the cake (baking cakes and preparing the cream). By the way, about the cream .. condensed milk, I also propose to cook by yourself, because the cake is from scratch. Shall we proceed?
Prepare the ingredients. The very first and longest in time, what you need to do before you make a cake of homemade waffle cakes and condensed milk – boil condensed milk.
Buy the milk, which is made according to GOST, milk with the marking TU is made with the addition of vegetable oil. I usually cook several cans at once and store them in the refrigerator until the right moment. Experience with the purchase of boiled condensed milk I had a very unsuccessful, so I never again bought a ready-made “varenka.”
So, we put the jars with condensed milk (room temperature) in a deep pan, pour water of the same temperature so that it is several centimeters above the cans. We put the pan on the middle burner, turn on the gas and make it to the minimum mode, cover the pan with a lid (loosely). Borrowed by the patience: so that the banks do not explode from the strong temperature difference, you need to gradually raise the temperature inside the cans. Therefore, let the water slowly heat on a small fire, it will take about an hour, and as soon as the water starts to boil, we mark 3 hours – this is the time of boiling condensed milk. After three hours, turn off the fire and leave the jars in a saucepan with water, with the lid closed, until they cool down completely.
In the process of cooking, make sure that the water does not boil away, do not fall below the level of the cans. If necessary, pour hot water.
It’s boiled condensed milk on the day after cooking, it’s tender and soft.
To prepare the cream, we need 2 cans of condensed milk and 200 g of butter, softened at room temperature. If the condensed milk after the refrigerator, it must also be obtained in advance, so that it becomes one temperature with oil, otherwise the cream will not turn out to be uniform.
Note, on the photo, two cans of condensed milk of different colors. The one that was darker, stood in the refrigerator for almost a month, the process of crystallization of sugar begins, small sugar grains appeared, and light – a day after cooking, it is homogeneous and more tender.
To prepare the cream, beat the mixer with butter and condensed milk until a lush, uniform cream is obtained. Several tablespoons of the cream will be put aside and cleaned in a cool place – this cream we will need later to finish the finished cake.
For the waffle cakes melt the butter and let it cool slightly, sugar mix with vanillin, sift the flour with soda and add a pinch of salt.
In a suitable dish, break the eggs, add sugar and whisk each one until the sugar dissolves. Lush mass is not needed here, you can do without a mixer.
Add the melted butter and milk, then mix everything again well.
Next, add the flour mix and knead it with a whisk until you get a homogenous dough without lumps, the paste looks like a pancake paste (maybe a little bit thicker).
For baking cakes we need a waffle iron for thin wafers.
The amount of test for one cake depends on the diameter of the waffle iron. I took 1 dessert spoonful of dough for each cake (it is slightly less than a tablespoon).
If the waffle iron – with non-stick coating, it can not be lubricated with oil. In my waffle iron 5 temperature regimes, I bake wafers at the mark “2”. The baking of each cake takes 1-2 minutes.
A continuous, almost conveyor process begins. Warm up the waffle iron, pour a spoonful of dough, close the lid with the lid and bake the cake until ready.
We remove the prepared waffle with a spatula on the board and immediately lubricate with cream. Consumption of cream per one cake – 1 tsp. with a slide.
Wafers turn out to be very crispy and when they cool down they crumble immediately, so you need to do everything as quickly as possible: while one cake is baked, the ready hot cake is greased with cream, do not forget to spread the edges. The next hot cake is put on a creamy cake, lightly pressed with a hand over the entire surface, so that the cream is distributed more evenly between the wafer layers.
Thus, we form a cake of 30 cakes and the same layers of cream. From this amount of test I got 45 wafers. 4-5 pieces we need for finishing the sides of the cake. And the rest of the wafers can be rolled with tubes, while they are still hot, and eat with a glass of cool milk.
I got such a cake. We leave it on the table at room temperature for 1 hour for soaking. Then we clean in the refrigerator for 2-3 hours to freeze. To make the cake more smooth, I put a cutting board on top of it as a load. But this is not an obligatory step.
For an evening tea party on a weekday cake can not be decorated, but for guests to decorate at will.
I smeared the sides and top of the cake with a thin layer of cream. Delayed 5 waffles have cooled sufficiently, and they can easily be turned into a large crumb with a rolling pin.
The cake is sufficiently frozen, and it can be picked up without fear of damage. We hold the cake on the palm of one hand, and with the second hand take the wafer crumbs and lightly press it to the greased sides of the cake. The remaining cream is distributed at the top of the cake, to taste we decorate waffle crumbs, grated chocolate or sugar peas and again we remove the cake in the fridge for 1-2 hours until complete hardening.
We cut the cake into small portions and serve it to the table.
Cake is cut from home wafer cakes and condensed milk is not as biscuit – waffle cake is much denser, do not let this fact bother you. After all, there are 30 waffle cakes! But at the same time the cake is well saturated. Wafers lost their crunch, taking the cream in themselves.
Bon Appetit!
Cake from home-made waffle cakes and condensed milk
Preparing a waffle cake “from scratch” at home is not difficult. It is prepared from the simplest products and it turns out very tasty!
Ingredients
Egg of chicken – 2 pcs.
Sugar – 0,5 cups
Butter – 50 g
Milk – 1 glass
Vanillin – to taste
Soda – 1/4 tsp
Salt – 1 pinch
Wheat flour – 1,5 cups
Cream:
Condensed milk (GOST) – 2 cans
Butter – 200 g
Cooking process
Homemade waffles are different from purchased crumbly, they more “thankfully” take the cream, soaking them completely. Well, and of course, baking homemade waffle cakes, we do not doubt their quality.
Here’s a handsome man I suggest baking. There are 30 waffle cakes and as many layers of cream. It seems incredibly difficult? I will prove to you that this is not as “scary” as it seems. It is enough to have a couple of hours of free time in reserve – it will take an active time to cook the cake (baking cakes and preparing the cream). By the way, about the cream .. condensed milk, I also propose to cook by yourself, because the cake is from scratch. Shall we proceed?
Prepare the ingredients. The very first and longest in time, what you need to do before you make a cake of homemade waffle cakes and condensed milk – boil condensed milk.
Buy the milk, which is made according to GOST, milk with the marking TU is made with the addition of vegetable oil. I usually cook several cans at once and store them in the refrigerator until the right moment. Experience with the purchase of boiled condensed milk I had a very unsuccessful, so I never again bought a ready-made “varenka.”
So, we put the jars with condensed milk (room temperature) in a deep pan, pour water of the same temperature so that it is several centimeters above the cans. We put the pan on the middle burner, turn on the gas and make it to the minimum mode, cover the pan with a lid (loosely). Borrowed by the patience: so that the banks do not explode from the strong temperature difference, you need to gradually raise the temperature inside the cans. Therefore, let the water slowly heat on a small fire, it will take about an hour, and as soon as the water starts to boil, we mark 3 hours – this is the time of boiling condensed milk. After three hours, turn off the fire and leave the jars in a saucepan with water, with the lid closed, until they cool down completely.
In the process of cooking, make sure that the water does not boil away, do not fall below the level of the cans. If necessary, pour hot water.
It’s boiled condensed milk on the day after cooking, it’s tender and soft.
To prepare the cream, we need 2 cans of condensed milk and 200 g of butter, softened at room temperature. If the condensed milk after the refrigerator, it must also be obtained in advance, so that it becomes one temperature with oil, otherwise the cream will not turn out to be uniform.
Note, on the photo, two cans of condensed milk of different colors. The one that was darker, stood in the refrigerator for almost a month, the process of crystallization of sugar begins, small sugar grains appeared, and light – a day after cooking, it is homogeneous and more tender.
To prepare the cream, beat the mixer with butter and condensed milk until a lush, uniform cream is obtained. Several tablespoons of the cream will be put aside and cleaned in a cool place – this cream we will need later to finish the finished cake.
For the waffle cakes melt the butter and let it cool slightly, sugar mix with vanillin, sift the flour with soda and add a pinch of salt.
In a suitable dish, break the eggs, add sugar and whisk each one until the sugar dissolves. Lush mass is not needed here, you can do without a mixer.
Add the melted butter and milk, then mix everything again well.
Next, add the flour mix and knead it with a whisk until you get a homogenous dough without lumps, the paste looks like a pancake paste (maybe a little bit thicker).
For baking cakes we need a waffle iron for thin wafers.
The amount of test for one cake depends on the diameter of the waffle iron. I took 1 dessert spoonful of dough for each cake (it is slightly less than a tablespoon).
If the waffle iron – with non-stick coating, it can not be lubricated with oil. In my waffle iron 5 temperature regimes, I bake wafers at the mark “2”. The baking of each cake takes 1-2 minutes.
A continuous, almost conveyor process begins. Warm up the waffle iron, pour a spoonful of dough, close the lid with the lid and bake the cake until ready.
We remove the prepared waffle with a spatula on the board and immediately lubricate with cream. Consumption of cream per one cake – 1 tsp. with a slide.
Wafers turn out to be very crispy and when they cool down they crumble immediately, so you need to do everything as quickly as possible: while one cake is baked, the ready hot cake is greased with cream, do not forget to spread the edges. The next hot cake is put on a creamy cake, lightly pressed with a hand over the entire surface, so that the cream is distributed more evenly between the wafer layers.
Thus, we form a cake of 30 cakes and the same layers of cream. From this amount of test I got 45 wafers. 4-5 pieces we need for finishing the sides of the cake. And the rest of the wafers can be rolled with tubes, while they are still hot, and eat with a glass of cool milk.
I got such a cake. We leave it on the table at room temperature for 1 hour for soaking. Then we clean in the refrigerator for 2-3 hours to freeze. To make the cake more smooth, I put a cutting board on top of it as a load. But this is not an obligatory step.
For an evening tea party on a weekday cake can not be decorated, but for guests to decorate at will.
I smeared the sides and top of the cake with a thin layer of cream. Delayed 5 waffles have cooled sufficiently, and they can easily be turned into a large crumb with a rolling pin.
The cake is sufficiently frozen, and it can be picked up without fear of damage. We hold the cake on the palm of one hand, and with the second hand take the wafer crumbs and lightly press it to the greased sides of the cake. The remaining cream is distributed at the top of the cake, to taste we decorate waffle crumbs, grated chocolate or sugar peas and again we remove the cake in the fridge for 1-2 hours until complete hardening.
We cut the cake into small portions and serve it to the table.
Cake is cut from home wafer cakes and condensed milk is not as biscuit – waffle cake is much denser, do not let this fact bother you. After all, there are 30 waffle cakes! But at the same time the cake is well saturated. Wafers lost their crunch, taking the cream in themselves.
Bon Appetit!