How to make Trubochky:

For the batter

• Preheat the wafer maker while you make the batter.
• Whisk the eggs, sugar, and salt on high speed until the eggs are light in color and the sugar has dissolved (approx. 2 minutes).
• Add the melted butter, vanilla extract, and flour.
• Whisk everything until the flour is mixed in (approx. 1 minute).
• Spoon the batter onto each wafer section and close the lid. Bake for 18-20 seconds or until dark golden. Carefully remove the wafers with a spatula. 
• Quickly wrap the hot wafers around a wooden stick (it usually comes with a wafer maker). Don’t let the wafers cool down.
• Repeat with the remaining batter.
• Place each tube on a baking sheet to dry and cool. Make sure there is enough space between them. Do not let them get soggy.

For the filing

• Whisk the cream cheese on high speed (approx. 1 minute).
• Add the condensed milk and vanilla extract. Whisk for 1 minute.
• Add the frozen whip and continue beating until the filling becomes thick and smooth (approx. 2-3 minutes on high).
• Fill a piping bag with the cream and fully stuff each wafer tube (both ends).
• Dust the tubes with powdered sugar.
• Refrigerate until ready to serve.