I love that this cake is so simple to do. Five easily accessible ingredients and you have got everything you need for simple, delicious and eggless cake layers.

This pastry reminds me of the so called “Pariservåfflor” (Paris waffles or French Waffles) which my father used to purchase in the village pastry in the 1950’s, although I don’t think they were yeast leavened. I remember them being filled with butter icing and dusted with icing sugar. Very crisp and flaky they were.

To roll this dough out as thin as you can, roll between two layers of cling film (or parchment paper).

DOUGH INGREDIENTS:

* 150 grams flour

* 125 grams butter

* 75 ml cream

* ½ teaspoon regular fresh yeast (2 ½ grams)

* approx. 100 ml caster sugar

METHOD:

1. Work together half the flour with all the butter.

2. Dissolve yeast in cream and add yeast with cream + remaining flour.

3. When everything is well combined, roll the dough out very thinly.

4. Using a cake plate as aid, cut out 2 thin rounds.

5. Transfer dough rounds to greased baking sheets.

6. Roughly prick each round with a fork.

7. Sprinkle caster sugar evenly on top of each round.

8. Bake! Bubbly! Brittle! 200°C = 392ºF - 12-15 minutes.

Spread sweetened whipped cream between the two layers.

Cream filling of this cake:

* 200-300 ml heavy cream, whipped hard, then combined with 2-3 tablespoons Punsch. See my previous blog post where I mention Swedish Punsch: What to do with failed sponge cake. Whipped cream flavored with Punsch adds another dimension of flavor to the cake. But sweetened whipped cream is not necessary. It is delicious as it is filled with plain whipped cream.

To look more attractive, you can decorate the cake however you please. I simply used a cookie cutter and a light dusting of icing sugar to create a star. Too much icing sugar will cause the cake to become too sweet - which would be a shame.

Source: My Recipes