This might be one of my most fond childhood memories (it’s gotta be an Eastern European thing, it was kind of a staple at every holiday table) but the beauty and the curse of being an adult is that you don’t need anybody’s permission to make yourself cake anytime of the week! Of course, that also comes with some consequences… But let’s focus on the positive. This one pleases just about everybody’s palate even those who don’t love very sweet desserts, like my husband, but even he can’t get enough of this one.
The best part is that it literally takes no work.
I prefer making it at home rather than buying it in the Russian food store, because even considering that we are using condensed milk, and that is a lot of sugar, we eliminate all the extra preservatives and unnecessary additives. It only really requires three ingredients – the waffles, boiled condensed milk, and just a little bit of butter.
Ingredients:
- Waffles – you can get them in any Russian food store
- Condensed milk 1 or 2 cans – I like to buy organic version so it’s as clean as it can be
- Butter – about 1/2 a stick, softened
Directions:
The part that requires most patience is boiling the condensed milk. Fill a pot tall enough to have water cover the can /cans completely. Remove the paper label from the cans, place in the pot and bring to boil. Reduce to simmer and boil for 4 – 4 1/2 hours! I know, that’s a lot! I usually do this first thing in the morning on days I know I’ll be home for a while. When the water evaporates and no longer covers the tops of the cans add some more boiling water. That’s really it! I like to flip the cans about half way through at 2-2 1/2 hours so it boils evenly. Be careful, use tongues and flip the can on its side first, then flip to the other side. I speak from experience…
The rest is super simple. Open the cans once they have chilled a bit. Use a hand held mixer (that’s what I use), or any mixer you like, whip the boiled condensed milk with butter, and spread this delicious goodness over the waffle layers with a silicone spatula (I love this one) one layer at a time. Finish spreading the cream over the and finally, if you like , sprinkle the top of the cake with some nuts! I love freshly roasted, chopped hazel nuts, they pair so well with the caramel!
Have you roasted hazelnuts before?
Once I learned how to do that, I’ve never bought pre-roasted hazelnuts again!
Spread the nuts on a baking sheet lined with parchment paper. Bake at 400 degrees for 5-7 min, until you start feeling the fragrance of the nuts. Periodically open the oven and check few nuts, if the shell is rubbing off between you fingers, they are done. Take the baking sheet out of the oven, cover the nuts with a towel and let the steam loosen the skin off. The shell should rub off easily from the touch. That’s it!
Happy tea-time!!!
Anna
