Easy dessert delight: No‑bake waffle cake triumphs with taste and ease

If you're tired of serving a plate of wafers at gatherings with friends and family but are still far from being a pastry master, this recipe is just what you need. Waffle cake doesn't require special skills; it requires patience when arranging the wafers in the cake pan. However, this doesn't mean that guests will use the cake tin instead of a plate – the wafers are held together by pudding, softening them and turning them into a really tasty dessert.

With this cake, there's no way for anything to go wrong. There's no risk that it won't rise, set, or taste good. It's a clever trick for people who aren't particularly accomplished in the kitchen or those looking for something new and delicious.

No-bake waffle cake is a sweet ten-strike. It surprises me with its taste and appearance because it looks really good on a plate.

Ingredients:

• 1 kg of cream-flavoured wafers,
• 200 ml of milk for soaking the wafers,
• 2 raspberry pudding mixes,
• 300 ml of milk for the pudding,
• 700 ml of milk.

Decorations:

• coconut flakes,
• strawberries,
• mint leaves.

Preparation:

Step 1. Divide the wafers in half so they are no longer than the edge of the cake tin. Line the bottom of the tin with baking paper. Soak the wafers in milk and place them vertically in the cake tin to fill it.

Step 2. Pour the pudding mixes into a bowl and add milk. Stir thoroughly to avoid lumps and pour into a saucepan. Heat until the raspberry pudding starts to thicken. Pour the mixture into the cake tin with the wafers.

Step 3. Cover the cake with cling film and place it in the refrigerator for two hours. The cake will be ready once the pudding cools and the wafers soften. Remove the cake tin ring to divide it into pieces. Decorate with coconut flakes, strawberries, and mint leaves. Enjoy!