Waffle cake with condensed milk: step-by-step recipe, how-to video

Waffle cake with condensed milk is the easiest and quickest recipe, always a lifesaver when you have guests or simply don't have time to spend baking the cake layers. Today, we'll offer you a classic step-by-step recipe for a cake made with ready-made wafer sheets, boiled condensed milk, and ground nuts.

Waffle cake with condensed milk: a classic step-by-step recipe

Nutritional value per serving

360.0 kcal

Proteins: 8.9 g
Fats: 14.2 g
Carbohydrates: 49.0 g

*Nutritional value is calculated per 100g of ingredients

Total time: 30 min
Time in the kitchen: 30 min
Complexity:

A simple recipe.
Number of servings: 8

It's difficult to say when the first waffle cake was created, but history has it that the court chefs of medieval Europe knew how to bake waffles. Over the years, waffle dough recipes changed and improved.

Today, every housewife has a choice: make a waffle cake with condensed milk, baking each layer using a special waffle iron (or a multi-baker), or prepare a simpler cake using thin, crispy store-bought waffle layers, the recipe for which we offer on this page.

The undeniable advantages of store-bought waffles are:

a special texture that cannot be replicated at home;
neutral taste, allowing them to be used in a wide variety of recipes with sweet and savory filling options;
low calorie content (compared to honey cakes or biscuits);
affordable price for the cake layers themselves and the finished cake as a whole.

Anyone can make this unique dessert at home using practically ready-made ingredients. Even if you've never made homemade pies or desserts before, following our recipe will give you a delicious and beautiful cake in just 30 minutes.

A step-by-step recipe for a waffle cake made from ready-made layers with condensed milk.

Waffle Cake – A Simple No-Bake Homemade Recipe

Ingredients

Servings

Ingredients for the cake:

Waffle cakes

90 G
Boiled condensed milk

390 G
Butter

170 G
Nuts

150 G

Ingredients for the glaze:

Dark chocolate

50 G
Milk

15 G
Butter

25 G

Preparation

Step 1

Roast and chop 150 grams of nuts.

You can use absolutely any nuts in this recipe. Regular peanuts (like the ones in our photo) will work, but you can also use walnuts, hazelnuts, almonds, or any other nuts you like. You can also make the cake with a mixed nut mix; it would be just as delicious.

Step 2

We prepare a cream based on butter and condensed milk.

Beat 170 grams of butter, softened to room temperature, with a mixer.

Step 3

Gradually add 390 grams of boiled condensed milk into the butter.

Boiled condensed milk can be prepared in advance by simply boiling a sealed can of condensed milk for 3 hours.

An alternative is ready-made "toffee," but it's worth remembering that the flavor of store-bought products may differ from the original caramel-milk taste of classic boiled condensed milk made at home.

Step 4

Place a small amount of cream in a piping bag. We'll use it to decorate the finished cake.

Step 5

Add 100 grams of nuts to the remaining cream (this is approximately 2/3 of the total prepared volume) and mix until smooth.

The remaining 50 grams will be useful for the final decoration of the dessert.

Step 6

We begin assembling the cake on the base, attaching the first layer of cream to it and spreading it on top, as in the photo.

It's important to spread the cream evenly over the surface, paying special attention to the edges, so it can thoroughly soak the cake. If you don't coat certain areas well, they will end up dry and unsaturated.

Step 7

Lay out and grease all the store-bought wafer layers in the same manner (we made 12 sheets). Press down lightly on each layer as you lay it down.

If you are afraid of breaking fragile wafer sheets, do this by placing a flat board on top of the cake.

Step 8

Cover the cake with the last layer without spreading and press the layers lightly again.

Step 9

Cover the sides of the cake with nut cream and make a cream border on the top, as in the photo.

Step 10

Sprinkle the cream-covered surfaces generously with crushed nuts.

Step 11

Let's make the glaze. To do this, combine 50 grams of dark chocolate, 15 grams of milk, and 25 grams of softened butter.

Step 12

Heat the ingredients in the microwave in short bursts and mix until a homogeneous chocolate mass is formed.

Step 13

Pour the glaze onto the cake and carefully spread the mixture over the surface, covering the entire surface up to the creamy layer with nut sprinkles.

Step 14

We put our quick cake in the refrigerator for 30 minutes so that the chocolate layer hardens.

Letting the cake sit for 5-6 hours will soften the layers. Serve immediately after baking, and you'll have a wonderful crispy snack to go with your tea.

Step 15

Just before serving, add a unique decoration using the cream you previously set aside in a piping bag. We'll simply make pretty swirls, but you can come up with your own unique design.

You can make a wide variety of cakes using store-bought wafer sheets. Here are some well-known recipes:

chocolate: "Whim", "Chocolate Girl", "Chocolate Miracle";
with boiled condensed milk, like "Golden Key";
with a thick mousse layer and whole Snickers nuts;
with bananas and chocolate.

You can also spread the cake layers with uncooked condensed milk, or use a different wafer-type cream (custard or sour cream-based). However, keep in mind that thin layers will quickly become soggy with runny creams and lose their unique crisp texture.

The range of fillings can be supplemented with chocolate, coconut flakes, explosive caramel, berries and fruits.

If you have a waffle iron, we suggest making original cakes with a variety of fillings using homemade Viennese or Belgian waffles. The step-by-step recipes in the video will show you how to make these treats: