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Waffle Bar

8 May 2017

Cake and sponge mixes
Real Belgian Chocolate
Whippable toppings


  • Tegral Satin Cream Cake CL 1000 g
  • Eggs 350 g
  • Oil 300 g
  • Water 225 g
  • Belcolade Lait Selection Q.S.
  • Passionata Q.S.
  • Fresh strawberries Q.S.
  • Icing sugar Q.S.

Working Method

  1. Mix all cake ingredients for 5 minutes at medium speed with a flat beater.
  2. Pipe the cake batter into a hot waffle mould and leave in the mould for approximately 3 minutes.
  3. Cool down and cut into wanted size.
  4. Dip the waffle in tempered Belcolade Lait Selection.
  5. Pipe the whipped Passionata on top.
  6. Decorate the top with fresh strawberries and icing sugar.

Recipe images