Desserts

Oatmeal Waffle Cake with Curd Cream

by Editorial Staff

Oatmeal cake with low-fat cottage cheese and natural yogurt cream. No harm to the figure. To prepare the cakes, you will need a waffle iron for thin waffles.

Summary

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
CourseDessert

Oatmeal Waffle Cake with Curd Cream Ingredients

  • Oat bran or oatmeal (grind into flour) – 4 tbsp
  • Eggs – 4 pcs.
  • Natural yogurt – 2 tbsp
  • Sugar or honey or sugar substitute – to taste
  • Salt – 1 pinch
  • Vanillin – on the tip of a knife
  • Fat-free cottage cheese – 200 g
  • Natural yogurt – 150 g
  • Sugar or honey or sugar substitute – to taste
  • Nuts – to taste (a little)

Oatmeal Waffle Cake with Curd Cream

Oatmeal Waffle Cake with Curd Cream Instructions

  1. Grind oat bran or oatmeal into flour.
  2. Combine and mix all dough ingredients (oatmeal, eggs, yogurt, sugar/honey/sugar substitute, salt, and vanillin) until smooth.
  3. In the waffle iron for thin waffles, bake the cake layers (according to the instructions for the waffle iron).
  4. Beat cottage cheese with yogurt and sugar/honey/sugar substitute in a blender until smooth and smooth. This will be the cream.
  5. Put the cakes on top of each other, smearing with the prepared cream.
  6. Sprinkle the finished oat cake with cottage cheese cream with crushed nuts.

    Enjoy your meal!

Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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