This delicious raspberry waffle cake is just too good! Waffle cake is a dessert that can be made within a few minutes. They are the classic treat that every kid in Eastern Europe has tried. It is one of the easiest cakes ever, the only thing is finding those wafers online. I’ve only been able to find them at Russian, Polish or European stores. Look around; you probably have one nearby. This cake is so amazing, it reminds me of my childhood and we used to have it quite often. This version is a twist and I decided to make it with raspberry cream, oh my so creamy and delicious. There are so many variations of this cake, but I hope you enjoy mine!
1 package plain wafers – round or square ( I have 22 small layers) or you can have 7 large ones
150-250 gr of raspberry jam ( you can also use strawberry, blueberry or any other jam you like)
180 gr icing sugar
200 gr unsalted butter, softened
Fresh raspberries or dry freeze raspberries
Optional cream to decorate
100 ml of heavy/double cream
Pink food colouring
30-50 gr icing sugar
Step 1 : In a large bowl, combine softened butter and whisk with an electric stand mixer. Beat on high speed for 3 minutes. Then add icing sugar and mix again until butter becomes creamy. Then add 2 large table spoons of raspberry jam and mix again.
Step 2 : Spread the raspberry cream on the wafers, making sure to reach the edges. You don’t have to add too much, but enough to have the layers stick. But I like it very moist, so I add quite a generous amount.
Step 3 : Then add 2 table spoons of raspberry jam and spread it around the waffle, repeating as you go with all the waffles. You can have 2 with buttercream, 1 with jam, and so worth. It is completely up to you, but I love this mix the most.
Step 4: Reserve some raspberry buttercream for the end to cover the whole cake from the sides as well.
Step 5 : If you wanted to decorate the cake with cream, just combine sugar and cream in a bowl, make sure its clean and the cream is cold, whisk it for 5 min until soft peaks, divide the mixture into two bowls. Add pink food colouring into one, and keep one white. Feel free to use your imagination and decorate the cake how you like it.
Step 6 : Top the cake with fresh raspberries, dried freeze raspberries and fresh mint. Leave it in room temperature for 2 hours, and then place in the fridge for another 3 hours. Then, slice it up and serve! Everyone will love it and best part its super fast and doesn’t require an oven!
Вафельные коржи (коржи) - 7-8 шт.
Сливочное масло - 200 г
сахарная пудра - 180г
150-250 г малинового джема (вы также можете использовать клубнику, чернику или любое другое варенье)
Дополнительный крем для украшения
100 мл сливок
Розовый пищевой краситель
30-50 гр сахарной пудры
Вафельный торт - это десерт который достаточно хорошо переносит разные эксперименты, так что включайте фантазию и добивайтесь идеального результата. Торт оставляем для пропитки. Сначала держим его при комнатной температуре в течение 1-2 часов, а затем ставим в холодильник еще на 2-4 часа.