Visit us in one of our 29 shops — our sales assistants will answer all your question and advise you properly. In addition, our Online Shop provides you with crispy-fresh wafers too.

Our waffle specialties are not only available in our products and well-stocked retailers, but also through our online shop. Brand new: Our delicious combination of exquisite confectionery and crunchy wafers covered with delicate milk and finest dark chocolate.

Make a fascinating journey through the sweet world of chocolate — we are looking forward to welcoming you in our SchokoMuseum!

Our SchokoClub is perfect for everyone with a sweet tooth! Benefit from our delightful special offers!

Alle offenen Stellen hier. Tradition since We combine quality with more than years of tradition Wafer Classics Perfect as a gift or just to spoil yourself Crunchy.

Haselnuss Ecken! Our unique Kleine Wiener. Repeat this step until you use all your filling. Note, leave the top layer empty. Meanwhile, create a water bath, add the dark chocolate, butter, and the double cream into a bowl and melt them together.

This should take a maximum of 5 minutes. Once melted leave to cool down a bit. Once your Pischinger cake is assembled and your chocolate topping is lukewarm, pour it over the cake.

Start from the middle and spread it evenly with an offset spatula. Chop the cashews and sprinkle over the chocolate topping. Leave to cool completely.

The best is to wrap the cake with plastic foil, put something heavy into the middle and leave to rest overnight. Cracow sausage kielbasa Krakowska - an authentic Polish recipe.

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Blog Post. Recipe book , Sweet treats. Pischinger cake with chocolate filling — an authentic Polish dessert.

Recipe by tasteisyours Course: Recipe book Difficulty: Easy. Servings 12 servings. Prep time 10 minutes. Resting time 10 hours.

Directions Place your wafers on a flat surface and spread the first layer with the jam. Notes For spreading the filling and jam evenly use an offset spatula.

Homemade filling recipe: g butter, g sugar, ml of double cream, g of milk chocolate or chocolate chips. Add the butter, sugar and double cream into a pot and bring to boil.

Lower the heat to medium, add the chocolate and cook for a few minutes until it the filling thickens. Cool down completely and fill in the wafers.

If you will not wrap the cake with cling foil, the wafers will become dry. You can leave it to chill for a few hours but the best is to leave it overnight.

Pischinger cake with chocolate filling - an authentic Polish dessert. Editor's Rating: 5.