Ice cream waffle cake with colourful crumbles

Name: Ice cream waffle cake with colourful crumbles
Cook time: 1 h
Total time: 3 h
Yield: 32
Ingredients: 2 pck. (16 pieces each) Waffle cup with cocoa-containing fat glaze; 200 g Butter; 200 g Sugar; Two pck. Vanilla sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 225 g Flour; 1 tsp, heaped Baking Powder; 3-4 Tbsp Milk; 200 g Milk couverture; 200 g Dark chocolate coating; 4 TABLESPOONS chopped nuts; 4 TABLESPOONS chopped almonds; 4 TABLESPOONS Hazelnut brittle; 4 TABLESPOONS sugar sprinkles; baking paper; 7-10 Tbsp Disposable syringe bag

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

Here we eat the "baking dish" with: muffin dough is baked in ice cream wafers, covered with chocolate and decorated nicely. A great idea for the next kindergarten or school party

COOK TIME
60 mins

TOTAL TIME
180 mins

Ingredients

Servings: 32

2 pck. (16 pieces each) Waffle cup with cocoa-containing fat glaze
200 g Butter
200 g Sugar
Two pck. Vanilla sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
225 g Flour
1 tsp, heaped Baking Powder
3-4 Tbsp Milk
200 g Milk couverture
200 g Dark chocolate coating
4 TABLESPOONS chopped nuts
4 TABLESPOONS chopped almonds
4 TABLESPOONS Hazelnut brittle
4 TABLESPOONS sugar sprinkles
baking paper
7-10 Tbsp Disposable syringe bag

Directions

1
Spread the wafer cups with some distance on a baking tray lined with baking paper. Cream butter, sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer. Stir in the eggs one after the other. Mix the flour and baking powder and stir in the milk briefly, alternating with the flour.
2
Pour the dough in portions into a piping bag and squirt into the wafer cups. Bake "ice" muffins in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 16-18 minutes. (During this time, the chocolate inner glaze melts and partially runs down the edge of the waffle). Carefully remove the cakes from the oven, place them on a cake rack and let them cool down.
3
For the decoration, chop the entire couverture and melt in a hot water bath. Leave to cool a little. Dip the cake upside down, drain a little and let the icing dry a little. Decorate with the various toppings. Leave to dry.
4
For filling, fill a piping bag with muffin dough and squirt it into the wafer cups up to about 1 cm below the edge.
5
To decorate Fill all crumble toppings in small bowls. Gently press the cake with the still slightly moist chocolate icing into the crumbles so that the "ice ball" is decorated all around.