Russian-Style Waffle Cake
Photo: Red-back spider, CC BY-SA 4.0
This Russian-style waffle cake stacks thin, crisp waffles with a caramel made by simmering a sealed can of condensed milk. The caramel is beaten with butter into a spread that soaks slowly into the layers as the cake rests in the fridge. A rectangular waffle iron gives neat layers and tidy squares when you slice along the grid. It needs no oven, just patience for the simmering and the chilling.
Instructions
Put the unopened can of sweetened condensed milk in a pot and cover it with several inches of water. Bring the water to a boil, then simmer for 2 to 3 hours, topping up with water so the can stays fully submerged. Take the can off the heat and let it cool completely before opening it, since a hot can is not safe to open.
Beat the eggs and sugar together in a mixing bowl. Gradually stir in the flour, then gradually mix in the melted butter to make a thin batter.
Heat the waffle iron as the manufacturer directs. Ladle on just enough batter to barely cover the surface, close the iron, and cook for about 2 minutes, until the waffle is medium brown. Lift it out and repeat until all the batter is used, then let the waffles cool.
Mix the cooled caramelized milk with the 150 g of butter until combined. Lay one waffle on a sheet of foil or plastic wrap and spread it with some of the caramel.
Cover with another waffle and spread again. Keep stacking and spreading until the waffles and caramel are used up.
Wrap the stack tightly and refrigerate for several hours so the layers soften and set. Slice along the grid lines left by the waffle iron and serve.
Make it personal.
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