Pumpkin Waffle Mini Cake

Category: Confectionery
Pumpkin Waffle Mini Cake


For pumpkin waffles
pumpkin puree 250 gr.
sugar 150 gr.
refined vegetable oil 100 ml.
natural yogurt or yogurt 200 ml.
chicken egg 4 things.
wheat flour 270 gr.
salt pinch
soda 1 tsp
vanillin pinch
For cream
mascarpone 250 gr.
condensed milk 300 ml.

Cooking method

  • Cooking waffles
  • Pumpkin Waffle Mini CakeBeat the pumpkin puree, sugar and eggs until smooth, add half the flour and yogurt, mix, then add the remaining ingredients, mix gently so that there are no lumps, bake in a liquid waffle iron.
  • Cream
  • Pumpkin Waffle Mini CakeMascarpone and condensed milk should be at room temperature. First, whisk the mascarpone with 150 ml. condensed milk until smooth, then add the rest of the milk and beat again
  • Assembly
  • Pumpkin Waffle Mini CakeLubricate the waffles with cream, each layer, top and sides, send them to the refrigerator for an hour or two and then we can enjoy
  • Bon Appetit!

The dish is designed for

depends on appetite (6-8 servings)

Time for preparing:

1 hour

Cooking program:

waffle maker, mixer


A very decent dessert option, I recommend it!
Pumpkin Waffle Mini CakePumpkin waffles soft

cool. I have panels for Viennese waffles in my multi-baker, in fact the same, I have to try
Alexandra, it turns out very tasty, I baked waffles and collected the cake the next day after eating the purchased esterhazy, so mine in one voice said that it was much tastier

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