Waffle Cake “Turkish Sherbet” Recipe
I offer you a cake that consists of waffles baked using a slow cooker and a two-color cream made on the basis of semolina. The pie turns out to be unusual and delicious. To heal.
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Waffles:
Brown cream:
White cream:
Additionally:
Nuts in caramel:
Instructions
  1. In a bowl, beat the eggs, add sugar.
  2. Beat with a mixer until a fluffy foam forms.
  3. Add the melted butter and stir. Sift the flour with baking powder.
  4. Mix well.
  5. Insert the waffle plates into the slow cooker. Turn on the slow cooker, wait until the green indicator lights up, and you can start cooking. Fill in the lower cells with the test.
  6. Close the slow cooker.
  7. Cook each serving for about 10 minutes. I got 12 waffles. Waffles are obtained with a slight taste of sand.
  8. Cover the cake pan with foil in 2 layers.
  9. Next, we prepare two creams, it is advisable to do them at the same time. To prepare the white cream, wash the lemon well, remove the zest with a fine grater.
  10. In a saucepan, mix the milk, lemon zest, juice of half a lemon, egg, sugar and semolina, mix well.
  11. Put on the fire and cook until thickened, stirring constantly.
  12. Next, prepare a brown cream. In a saucepan, mix the milk and boiled condensed milk. Wait until the condensed milk has dissolved.
  13. With very fast stirring, pour in a thin stream of semolina. Put the oil in immediately. Stir until the porridge thickens, about 1 minute.
  14. In the prepared form, put half of the cream of boiled condensed milk, sprinkle almonds on top.
  15. Spread the waffles on top. Hold them tight.
  16. Spread all the white cream on top and sprinkle with pistachios.
  17. Then the waffles again, press tightly.
  18. Then distribute the remaining cream of boiled condensed milk, sprinkle with walnuts.
  19. And the last layer of waffle. Cover the top with foil and refrigerate for 4 hours, preferably overnight.
  20. To make caramel, put sugar in a saucepan and add water. When the water with sugar boils, cook for about 4-5 minutes until light golden brown. Remove from the heat. While the caramel was cooking, insert the toothpicks into the nuts. Dip the nuts into the finished caramel, then hang the skewers so that the caramel drains and threads form. I dried them with a stack of books, covered them with foil and inserted skewers with nuts between the books.
  21. Before serving, I decorated the cake with caramel nuts and ordinary, candied and caramel drops.
  22. The finished pie is served to the table. Enjoy your meal!!!
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