Viennese Waffle Cake
by Editorial Staff
A wonderful dessert made from Viennese waffles can be served not only for breakfast, but also at afternoon tea, for a small circle of friends on holidays. The main thing is to soak the waffles before assembling the cake with syrup or jam.
Cook: 1 hours
Serving: 4-6
Ingredients
- Chicken Egg – 3 Pieces
- Wheat flour – 100 grams
- Vegetable oil – 60 Milliliters
- Salt – 2-3 pinches
- Sugar – 200 grams (100 grams – in cream, 100 grams – in dough)
- Baking powder – 0.25 Teaspoons
- Sour cream – 500 Milliliters (any fat content)
- Thickener for cream – 1 Piece (bag)
- Kumquat – 5 Pieces (for decoration)
- Fresh mint – 2-3 Pieces (stems, for decoration)
- Lemon zest – 0.5 Teaspoons
Directions
- Prepare the indicated ingredients.
- Drive the chicken eggs into a deep container or blender bowl, add granulated sugar and salt there. Whisk everything for about 3-5 minutes until the mass increases and whitens.
- Pour in high-quality, odorless vegetable oil and stir in the egg mass.
- Add the sifted wheat flour and use a silicone spatula to stir it into the dough along with the baking powder.
- Heat the waffle iron thoroughly by greasing its panels with vegetable oil. Lay out 1.5 tablespoons. dough on the panel and close the waffle iron, bake the dessert for about 2-3 minutes until golden brown
- Place hot waffles on a plate and let cool completely
- Put sour cream of any fat content, lemon zest, granulated sugar and a cream thickener into the bowl of a food processor.
- Whisk everything for about 3-5 minutes until you get a cream.
- Using a cooking syringe, apply the cream to the waffles, gently spreading it over the baking surface. If the cake will be served immediately, soak each layer of waffles with syrup before placing the cream on it.
- So collect the whole cake.
- Decorate the dessert to your liking with fruits and mint, serve it to the table with tea, coffee
Bon appetit!
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