Technology for preparing the product chocolate wafer cake 352. Preparation of chocolate wafer cake

"Chocolate Waffle" CAKE (Chocolate Waffle Cake)

Description: Cakes for my birthday. "Chocolate Waffle" according to the recipe they are like cakes. Chocolate cakes, chocolate cream - I will not describe, cook faster)))

Ingredients.

Biscuit:
100 g cl. oils, room temperature
1/2 st. Sahara
1/2 tsp vanillin
50 g chocolate
1 egg
1 1/4 st. flour for cakes
2/3 tsp soda
1/2 tsp salt
2/3 st. water

Cream:

2 squirrels
1/4 tsp cream of tartar
4+2 tbsp. l. Sahara
2 tbsp. l. water
175 g sl. oils

ready-made savory wafer cakes - 3 pcs. (round shape)

Syrup:

2 tbsp Sahara
2 tbsp water
1 tbsp liquor

Glaze:

200 g chocolate
30 g cl. oils, room temperature
3-4 tbsp milk

Recipe.
Author's words. Biscuit. Rub room temperature butter with sugar until white, add vanillin, melted and cooled to room temperature, chocolate, and beat everything with a mixer at medium speed.

Add the egg, continuing to beat. Separately, sift the flour with soda and salt.

Pour the flour mixture into the butter-egg mixture in 3 steps, alternating with water (also in 3 steps), kneading with a mixer.

Preheat oven to 170C. The resulting homogeneous (consistency of thin sour cream) dough into the prepared form, shake slightly so that air bubbles come to the surface.
Line an 8" (20 cm) square with parchment.
Bake for 30-40 minutes, checking for readiness with a match. Cool down.
If the biscuit was baked in a square shape, trim the edges and cut into 8 rectangles, 4x8 cm in size. Cut each horizontally into 2 cakes. If on a baking sheet, then fold one on top of the other. Cut out rectangles of the same size from the wafer cake (ready cakes). - for the Cake.
Since I baked a cake, I laid out the dough in 2 steps (you can also do it in 3 steps), the biscuit rises well.

Cream: 2 proteins, 1/4 tsp of tartar (citric acid), 4 + 2 tbsp. l. sugar, 2 tbsp. l. water, 175 g sl. oils.
From 4 st. l. boil the syrup with sugar and water. Beat the whites with tartar (citric acid), gradually adding 6 tbsp. sugar. Pour the hot syrup into the egg whites, beating them at low speed. Then, at the highest speed, bring them to a glossy state.
The butter should be soft but cold. Continuing to beat the whites, add the oil in small portions. At some stage, it will seem that water has separated from it, but it only seems and you need to continue whisking, it took about 10 minutes. After that, it became smooth and of a suitable consistency. By adding 2 tbsp. cocoa powder to make chocolate cream.
To speed up the "process" you can use cream oil + condensed milk.

Note: the cream is not enough, you can still make half a serving.

Syrup.
Bring water with sugar to a boil. Add liquor.
Saturate the prepared biscuit shortcakes with syrup. I didn’t take pictures separately, I’ll add that I added chocolate essence to the syrup. The first layer is wafer cake-cream-biscuit-soaked in syrup, cream again, etc., then cream again
The last cake (wafer sheet) on the inside was smeared with chocolate icing. And we cover the cake.

Glaze:
200 g chocolate, 30 g sl. butter, room temperature, 3-4 tbsp. milk.
Put all the ingredients in a bowl and heat in a water bath until the chocolate is completely dissolved. If the consistency is too thick, add a tablespoon of milk.

Pour frosting over cake

For decoration.
Melt white chocolate in a water bath, spread it on a stationery file, or draw grooves on a "ribbon" and put it in the freezer for 3-5 minutes, do the same with the figures, just draw on a stencil, on a tracing paper or on a file.

Everyone loves waffle cake. This is probably one of the easiest cakes to prepare, which is eaten immediately. It can be prepared with a variety of creams. They love me very much, but today I cooked with chocolate, very tasty and delicate cream. In addition, I missed one layer with yoshta jam, which gave the cake a pleasant sourness. Today, supermarkets sell very high quality and tasty round waffles, from which it is easy to make a cake. All that is required is to prepare a cream to your liking, spread waffles with it and wait until the cake is soaked. It’s just that you need to approach the choice of ready-made cakes as responsibly as possible. Firstly, they must be fresh, and secondly, they must be whole, not cracked, without cracks and chips. And, thirdly, waffle cakes should not be soft, because we will smear them with cream and they will be perfectly soaked without that. Such a delicious waffle cake can be a great surprise for many women. to the Day of March 8, which is just around the corner, therefore, dear men, pay attention to this obscenely simple recipe!

For cooking waffle cake with chocolate cream we will need:

  • 1 pack of wafer cake layers
  • 2-3 tbsp. l. sour jams
  • Chocolate for decoration

For chocolate cream:

  • 200 gr. butter
  • 8-10 tablespoons condensed milk
  • 1-2 tbsp without a slide of cocoa powder

These are the products we need to make an insanely delicious waffle cake with chocolate buttercream.
You can find out how to make cream.

If you have already prepared the cream, you can proceed.
We carefully grease each cake with cream so that it enters into all the recesses.

Lubricate the middle cake with jam.

We coat all the other cakes and the top one too.
Grate chocolate on top.

Everything, everything is so fast and simple.
Let the cake soak and cut into pieces.

Here is a cutaway waffle cake.

On top of each piece of cake I decorated with a drop of chocolate.

We make tea or coffee and enjoy.
I don't think anyone can resist a bite of this delicious treat.

BON APPETIT!

Adoption of edition designation:

Izv.— Proceedings of the universities of the MHSSE of the USSR in the section "Food technology". HKP - Bakery and confectionery industry.

Tr. MTIPP, LTIPP and KTIPP - works of the Moscow, Leningrad and Kyiv technological institutes of the food industry.

Tr. UNIIPP - Proceedings of the Ukrainian Research Institute of Food Industry.

Tr. VNIIKhP - Proceedings of the All-Union Research Institute of the Baking Industry.

EI - Express Information of the All-Union Institute of Scientific and Technical Information of the Academy of Sciences of the USSR in the section "Food Industry".

NTI - scientific and technical information of the CINTIPishcheprom "Bread and bakery, confectionery, pasta and yeast industry". PP - collection "Food industry".

In K - Der Bäcker und Konditor.

BG - Brot und Gebäck.

BD - Baker's Digest.

BMPB - Bisquit Maker and Plant Baker.

CST - Cereal Science Today.

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We made this cake for our daughter's birthday. Knowing that she really loves the waffles that I make, I decided to try making a waffle cake. For a cake, you can use this recipe for making waffles, but I used another one, with milk and mayonnaise. The resulting waffles do not roll well into tubes, but in this case it does not matter.
Warning: This cake is very high in calories and is not recommended for people trying to lose weight and counting every calorie. Once you take a bite of this cake, you won't be able to stop, it's so delicious. You should not try to get a similar result from purchased wafers, unlike homemade ones, they are airy and tasteless, they quickly become sour when in contact with the cream.

Ingredients:

Eggs - 5 pcs.,
sugar - 1 cup,
butter or margarine - 200 g.,
mayonnaise - 2 tbsp. spoons,
milk - 100 ml.,
flour - 1.5 - 2 cups.

For cream:

Butter - 200 g.,
condensed milk - ½ can,
cocoa - 3 tbsp.


For decoration:

Bitter chocolate - 25 g.

Cooking:

Melt the butter (margarine) in the microwave. We combine all the ingredients and knead. Adjust the density of the dough with flour. The dough should turn out a little thinner than for pancakes - elastic and fluid.

We heat the electric waffle iron, do not forget to grease the working surfaces with oil so that the waffles do not burn.
Drop a tablespoonful into the preheated waffle iron and bake for 2-3 minutes until lightly golden brown.


Cream:

Beat 200 g of butter with a mixer, continuing to beat, add condensed milk to the desired cream consistency, it took us about ½ jar, then add 3 tablespoons of cocoa.




We collect the cake. Put the waffles on a flat plate, coat each with cream. Sprinkle the cake with grated chocolate.


We send it to the refrigerator for 3-4 hours, preferably at night.


The cake is ready. You can set the festive table.

  • 1 package of ready-made thin waffle cakes
  • 300 g dark chocolate (I used about 280 g chocolate icing)
  • 150 g butter
  • 1/2 cup milk
  • 200 g vanilla halva
  • 1/3 cup sugar - who likes it sweeter, you can put 0.5 cup
  • 1-2 tbsp. l. rum or cognac

Cut the butter into small pieces, send to a saucepan and add milk. Cook over low heat until the butter is completely melted.

In the meantime, chop the chocolate and halva. My halva was with peanuts, so I had to remove the peanuts. I crushed the halva into too large pieces and then had to knead it with a spoon. Therefore, grind halva more carefully.

Add sugar, chocolate and halva to the milk-oil mixture.

We cook our cream for about 5-7 minutes, until a homogeneous mass is obtained.

Remove from heat and add rum. I forgot to add rum, but even without it it was very tasty.
We let our cream cool to room temperature, stirring from time to time so that a crust does not form on the surface.
Lubricate waffle cakes with cooled cream. Too thick a layer of cream is not worth doing. Also, each layer must be properly pressed.

We also grease the top cake with the filling and decorate with nuts or at your discretion.
We send our cake to the refrigerator for 2-3 hours. My cake has been in the fridge all night. During this time, the filling froze and became quite dense, but at the same time not very hard.

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