Waffle cake with condensed milk
Waffle cake with condensed milk was the second dish I made as a child, after chocolate biscuit salami. For the salami I was only allowed to put the biscuits through the meat grinder, but I made the waffles myself. We had an old Soviet waffle iron that made thin, crisp waffles. Instead of rolling them into cones, we spread them with condensed milk, or sour cream mixed with sugar and cocoa, and stacked them into a cake. It is still just as simple and delicious.
Melt the margarine and cool to room temperature. Mix eggs with sugar and beat a little. Do not overbeat.
Add cooled margarine and flour. Knead into a thick pourable dough.
Install panels for thin waffles in the multi-baker. Turn on the device and wait for the indicator signal that it is ready for use. Place 2-3 tablespoons of dough on one waffle and level it. I use a multicooker spoon. It's volume is just perfect.
Bake the waffles until they are beautifully golden brown. It takes me 7 minutes. From this amount of dough I got 12 waffles. If you distribute the dough over the entire panel, the number of waffles will be smaller.
Lightly beat the caramelized condensed milk with the sour cream. Use thick sour cream with 20-25 percent fat; a lower-fat version can make the filling too runny.
When the waffles have cooled completely, we begin to assemble the cake. Apply 2-3 spoons of cream to the waffle and place the next one on top. I collect cakes from 4-5 layers. For me, it's just right.
Let the cakes stand in the refrigerator for 2-3 hours and cut into portions.