Imagine a dessert so decadent, so irresistibly rich, that it transports you straight to the heart of Russia with every single bite. This Russian Dulce de Leche Waffle Cake is not just a dessert—it's a culinary adventure that combines crispy golden waffles, creamy caramelized milk, and pure indulgence. Whether you're a seasoned baker or a curious foodie, this recipe will transform your kitchen into a gourmet paradise, promising a showstopping treat that looks as incredible as it tastes!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Russian
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups milk
- 1 cup sugar
- 1/2 cup butter
- 3 eggs
- 1 can sweetened condensed milk (for dulce de leche)
- 1 teaspoon baking powder
Instructions
- Prepare the Dulce de Leche first by removing the label from the sweetened condensed milk can and placing it unopened in the Instant Pot. Fill the Instant Pot with water covering the can by 1 inch. Close the lid and set to high pressure for 40 minutes.
- While the dulce de leche is cooking, prepare the waffle cake batter. In a large mixing bowl, cream together softened butter and sugar until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating thoroughly after each addition to ensure complete incorporation.
- In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until a smooth batter forms.
- After the Instant Pot cycle completes, allow natural pressure release for 15 minutes. Carefully remove the can using tongs and let it cool completely before opening.
- Preheat a waffle iron to medium-high heat. Grease the waffle plates with butter or non-stick spray.
- Pour approximately 1/2 cup of batter into each waffle section, cooking until golden brown and crisp, about 3-4 minutes per waffle.
- Remove waffles and let them cool on a wire rack. Repeat until all batter is used.
- Once cooled, open the dulce de leche can and gently stir to create a smooth consistency.
- To assemble the cake, layer waffles, spreading a generous amount of dulce de leche between each layer. Continue until all waffles are used.
- For the final presentation, drizzle additional dulce de leche over the top and optionally garnish with chopped nuts or a dusting of powdered sugar.
- Refrigerate for at least 1 hour before serving to allow flavors to meld and cake to set.
Tips
- • For the smoothest dulce de leche, ensure the can is completely submerged in water during pressure cooking. • Use room temperature eggs and butter for a more uniform batter consistency. • Don't overmix the waffle batter—stop mixing as soon as ingredients are just combined. • Let waffles cool completely before layering to prevent sogginess. • For extra flavor, consider adding a pinch of vanilla extract to the batter. • Use a non-stick waffle iron for the crispiest results. • Chill the cake for at least an hour to let flavors meld and improve texture. • Store leftovers in the refrigerator and consume within 2-3 days for best quality.
Nutrition Facts
Calories: 401kcal
Carbohydrates: 75g
Protein: 7g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 127mg
