To make batter for waffles. Cream softened butter vzbit well with the sugar.

Continuing to whisk, one by one add the eggs. Sift flour with baking powder, add vanilla and salt and gradually add to the batter while continuing to mix. The dough will be quite thick.

Milk heat until warm and a thin stream pour in the batter, mix until smooth. The dough consistency like thick cream. If you want very thin waffles, you can add more milk. Leave the dough for 10-15 minutes, then bake waffles in the waffle iron.

Of this amount, the test turns out about 25 to 27 pieces of waffles. On the cake I was left with 14 pieces. The waffles turn out crispy not much, provided the average degree of roasting. If we made them thin and roast at maximum capacity it will be very crispy.

For the cream whip the mascarpone with condensed milk, adding the milk gradually at 1st. L. Jam heated to become liquid.

Wafer cakes turn to coat with cream and berry jam.

I have a confiture of red currant own cooking, very fragrant, with a pronounced taste. But you can use any other. The top and sides liberally lubricated cream and sprinkle crumb from cookies. If left crispy waffles, the chips can be made from them. To decorate on your own. Leave the cake for impregnation in a cool place not less than 2-3 hours.