Sunday, May 4, 2014

Ukrainian Waffle cake with condensed milk

If you thought my Napoleon recipe was way too hard try this easy waffle cake!
images by flickr and Worapol Sittiphaet

If you are not a baker and want a simple and easy cake try this recipe. You will win the crowd over with this recipe and little will they know that it's so simple to make and requires almost no time. With these waffle cakes you can't just have one square because there are so delicious and yummy! My friends love this recipe. Every time I or my dad's girlfriend makes them, they are gone within seconds. I'm sure they will be a hit in your household or if you bring them to a party they will be the talk of the party and everyone will want your recipe.

This cake is super easy to make and only required 3 ingredients! Yes, I repeat only 3 ingredients!

My dad's girlfriend introduced me to this recipe and ever since she made the first recipe with me I fell in love with them. It has a very similar idea of  my last recipe which was Napoleon but it's much simpler. This is probably one of the simplest dessert recipes I have ever seen.

The difference between Napoleon and this waffle cake is that the waffle cake is much sweeter because of the condense milk, requires a lot less work and time.  Napoleon is delicate, light, sweet, flaky and creamy. Napoleon is very delicate and tricky to make, it requires a lot of patience to make. This waffle cake doesn't take much precision and you don't have to be as delicate with it. This waffle cake is sweeter, has a caramel flavor due to the condensed milk, and flaky. They remind me of little wafer bars that you can get in the candy aisle but bigger versions.

This was the closest historical evidence for this recipe I could fine to the Waffle cake since it is similar to the Napoleon cake or the Mille Feuilles.  I thought it could help you understand the recipe a little more. According to Food Timeline FAQ: Pie & Pastry the site states, "The invention of the form (but not of the pastry itself) are usually attributed to the Hungarian town of Szeged, and a caramel-coated mille feuilles is called Szegedinertorte. Careme, writing at the end of the 18th century, cautiously states only that it was of ancient origin". The Ukrainian Waffle cake has its origins in Hungary, where they replaced the egg custard to a caramel coated Mille Feuilles. It's interesting to note how a recipe can change from country to country and from century to century.

images by flickr and Lisa Bunchofpants

Ingredients: yields about 4-8 people
1 can of condensed milk
9 layers of round or square wafer sheets
1/2 stick of butter
Optional 1 teaspoon of lemon

1) Boil a can of condensed milk boil for two hours.
2) Let can cool so you can touch it with out burning yourself.
3) Combine the condensed milk and butter.
4) Add lemon if you wish to use it
5) Get a layer of the wafer sheet and add a even layer of the condensed milk and butter mixture.
6) Repeat this step until finished.
7) Put in the fridge for a few hours to let chill.
8) Any scrapes from the wafers add a even layer to the top.
9) Cut into even squares about 2 by 2 inches each.
10) Serve!

Wasn't that one of the easiest and fastest recipes!

Enjoy :D


  1. I am looking forward to trying this recipe. It will be my first Eastern European dish. I am a little embarrassed to admit that I haven't cooked Eastern European dishes yet. Thanks for your encouragement, Jessica.

  2. It sounds delicious! I can't wait to try it! Do you think that there are gluten free wafer sheets?

  3. @N Furu here is a gluten free recipe I found that you could use to make your own wafer sheets

    Gluten Free Stroop Wafels
    13/4 cup white rice flour
    1/4 cup sweet rice flour
    1/4 teaspoon salt
    1/4 cup margarine
    1 large egg
    1-2 more large eggs
    up to 2 tablespoons milk if needed to make dough softer.

    Using a mixer cream the sugar and margarine together. Mix in 1 egg. Sift the dry ingredients together and stir in. Add one more egg. Mix well. Stir in an additional egg . Should be like cookie dough. If required add a little milk to soften the dough.
    1 cup corn syrup
    1/2 lb of butter

    . Heat and stir until butter is melted and sugar is dissolved. Cool a little before using. If it gets too stiff then warm up a little in the microwave.

    Mine are not so nice and round so I trim them while hot with a round biscuit cutter
    Heat your stroopwafel iron setting the dial to #3. Once hot place a 1" ball of dough on iron. Close iron and let cook until the steam stops and the wafer is golden brown. Quickly slice in half (try not to burn your fingers!) with a sharp thin bladed knife - I use a filleting knife. Spread about 1 tablespoon syrup on wafer and cover with other half of wafer. Place on baking sheet. Freeze on baking sheet and then stack 6 to a pile and wrap tightly in plastic wrap - this prevents them from separating while in the freezer.

  4. @Unknown No need to be embarassed a lot of people haven't experience Eastern European. Just have fun with it and I hope you enjoy some of the recipes :)!