Russian-style Waffle Cake
This recipe is for a Russian-style waffle cake, layered with caramelized sweetened condensed milk.
- Prep
- 44 min
- Cook
- 1 hr 42 min
- Total
- 2 hr 26 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Soviet-style waffle-iron for making very thin waffles
Equipment
Mixing bowl
Equipment
Ladle
Procedure
Main recipe: Thin Waffles
Procedure
Crack the eggs into a mixing bowl, and add the sugar.
Procedure
Gradually stir the flour into the egg mixture. Then, gradually mix in the melted butter.
Procedure
Heat the waffle iron according to the manufacturer's directions until it is ready.
Procedure
Ladle a sufficient amount of batter onto the waffle iron—it should just barely cover the surface. Close the iron, and cook until the waffle is medium-brown (about 2 minutes). Remove the cooked waffle from the iron.
Procedure
Repeat the waffle cooking process until you have used up all the waffle batter.
Procedure
Let the waffles cool.
Procedure
Place the sealed can of sweetened condensed milk in a pot of water. The water should completely cover the can by several inches.
Procedure
Bring the water to a boil, and simmer for 2–3 hours. Add more water if necessary during the cooking process—the can should always be fully covered with water.
Procedure
Remove the cans from the heat, and let them cool completely. Do not try to open a hot can.
Procedure
Mix the caramelized milk with the butter.
Procedure
Place one waffle on a sheet of foil or plastic wrap. Spread some caramel on the waffle, then place another waffle on top. Repeat this process until you have used up all the waffles and caramel.
Procedure
Wrap the cake up, and put it in the fridge for several hours.
Procedure
Slice the cake along the lines made by the waffle-iron, and serve!
Notes, tips, and variations
If you want a big cake, double or triple the mixture. The size of the cake will vary depending on the amount of batter and the size of the waffle iron.
Notes, tips, and variations
The waffles should not be thick. A rectangular waffle-iron is recommended so that the waffles are rectangular and it is easy to put the cake together.
Warnings
Be careful when boiling the sealed cans of sweetened condensed milk. If the water level gets low and the cans are allowed to overheat, they can explode. Never try to open a hot can.
Photo: Red-back spider · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 20 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
