- 250 grams of blackcurrants + 50 grams of sugar + 15 grams of corn starch — boil all the ingredients together until it thickens slightly, stirring constantly!
Beat the soft butter for a few minutes.
Add the boiled condensed milk at room temperature, continue whipping until the cream becomes fluffy, approximately 8-10 minutes.
Spread two generous tablespoons of cream evenly over each layer of waffles.
Between the layers, add spoonfuls of cooled blackcurrant filling here and there.
Place the cake in the refrigerator for 4 hours.
Before serving, decorate with chopped roasted peanuts.
Enjoy.
