(Watch the video up in the post if necessary.) Preheat your mini waffle maker.
In a blender, combine all the ingredients well. (I use this SweetLeaf Stevia Powder)
Close the lid and cook 4 - 5 minutes. Then remove with tongs.
In a large bowl, beat all the ingredients. (I use this SweetLeaf Stevia Powder)
Cut TWO chaffles in half. Leave the other two intact.
Line a small bowl with cling wrap. (The recipe quantities are perfect for a bowl of inner circle diameter: 5 inch / 12.5 cm and height: 2.3 inch / 6 cm. Please adjust the quantities to the size of your bowl.)
Place one whole chaffle in the bottom of the bowl.
Line the side of the bowl with the four semicircle chaffles.
Spoon in about half of the lemon frosting. Leave some room for the remaining whole chaffle.
Place the last chaffle.
Cover with cling wrap and chill for 30 minutes. (You can leave the rest of the lemon frosting at room temperature.)
Invert on a plate and then remove the bowl and cling wrap.
Spread the remaining lemon frosting over the dome cake. Decorate if desired.
Chill for about 30 minutes. Slice and enjoy!
Tip: If you don't have a good cover, just insert a few toothpicks into your cake and cover with cling wrap.
This cake tastes better at room temperature because the frosting gets creamier and the chaffles get softer. Bring to room temperature before serving after long refrigeration.
! It's calorie dense !
Per Serving (1/4):
Calories 405 kcal, Protein 9.2 g , Fat 38.7 g, Carbohydrate 2.8 g, Fiber 0.4 g, Sugar 2.2 g