Walnut and Caramel Wafer Cake

Elena Butuc

A simple yet delightful cake that has been a favorite since childhood. At home, we enjoyed it with bright and round wafer sheets, combined with a creamy blend of condensed milk and nuts.

I was thrilled to discover many homemade caramel cream recipes which exceeded my expectations. I particularly love this recipe, as the caramel hardens slightly, making the cake convenient to eat, while enhancing the rich flavors of nuts and buttery caramel.

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Ingredients

Metric US

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Wafer sheets

4 pieces

or more

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Sugar

280 g

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Butter

280 g

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Powdered sugar

280 g

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Chopped walnuts

200 g

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Egg yolks

6 pieces

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Vanilla Extract

1 tbsp

Step by step

Step 1

Place the butter and powdered sugar into two separate bowls.

Step 2

In a heavy-bottomed pan, melt the sugar over low to medium heat, stirring periodically to prevent burning.

Step 3

Once the sugar is nicely caramelized, begin adding 1 tablespoon of butter at a time, mixing carefully...

Step 4

...followed by 1 tablespoon of powdered sugar, mixing. Continue this process until all the powdered sugar and butter are incorporated.

Step 5

Add the chopped walnuts, mix, and then take the mixture off the heat.

Step 6

Allow it to cool slightly, then quickly blend in the egg yolks.

Step 7

Begin spreading the cream onto the sheets. It's best to apply the cream while hot, as it will harden and become more challenging to spread if it cools.

Step 8

Adjust the cream amount to your liking and use a knife to evenly spread it on each wafer sheet, stacking them as you go.

Step 9

Do not apply cream to the top of the last wafer sheet.

Step 10

Place a heavy board or tray atop the cake and press down using something firm from your kitchen.

Allow it to set for about 5-6 hours or overnight.

Step 11

Once set, slice as preferred and savor. Note that this cream doesn't soften the sheets, which allows for a satisfying contrast between crunchy wafer layers and the rich, dense cream.

Enjoy your treat!