Cake in a waffle cup

1.

Spread the waffle cup on a baking sheet lined with baking paper. For the dough, beat the butter, salt, vanilla sugar and sugar with the whisk of the hand mixer until creamy. Add eggs one at a time and stir in.

2.

Mix the flour and baking powder and stir in alternately with the milk.

3.

Pour the dough into a piping bag in portions. Spread over the wafers, leaving about 1 cm free. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 16-18 minutes.

4.

Carefully remove from the oven, place on a wire rack and allow to cool.

5.

Roughly chop the couverture, melt over a warm water bath. Allow to cool slightly. Dip the pastry wafers upside down in couverture. Drain a little, put back on the baking sheet and let dry a little.

6.

Dip the cakes in nuts, almonds or sugar sprinkles. Let dry.