One of the simplest and best cakes, we all like since we were little children - in my house it was made with rounder and more colorful wafer sheets - condensed milk cream with nuts.
I was very happy to find a lot of homemade cream caramel recipes, and even better than I expected it to be. I really like the recipe below for this caramel to harden a little and the cake is comfortable to eat, in addition to the intense taste of nuts and caramel with butter.
From the start I give you a double portion of ingredients because the sheets on the market are large and I saw that just one serving of cream is not enough for a set of sheets.
Now I prefer to make the cake with only 3 sheets of wafer - respectively 2 more generous layers of cream. But you can also make it from 4 wafers (3 levels of cream) or all the sheets from the wafers package.
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Put the butter and powdered sugar in 2 bowls.
In a saucepan or pan with a thicker bottom, melt the sugar over low-medium heat. Be careful to stir periodically so that it does not burn.
When the beautiful sugar has caramelized, start adding alternately - 1 tablespoon of butter - mix ...
... then 1 tablespoon powdered sugar - mix.
Continue like this until all the powdered sugar and butter are finished.
Add the ground walnuts, mix and remove from the heat.
Allow to cool slightly then add the yolks and mix quickly.
And you start to grease the sheets.
I recommend that you grease the cream while it is hot, then it will harden and be difficult to handle.
Adjust the amount of cream according to your tastes and preferences. Grease all the sheets with a knife and place them on top of each other along the way.
The last sheet is not smeared on top with cream.
Put a bottom or a tray over the cake and press with a little harder what you have in the kitchen - let it harden well for about 5-6 hours or overnight.
Then portion according to your preferences and enjoy ...
I specify that this cream does not soften the sheets, I like to feel the firmer wafer sheet firmer and the cream thicker.
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