Napolitans with jam, nuts, and biscuits

Name: Napolitans with jam, nuts, and biscuits - Zaraza G.
Ingredients: Ingredients: 250 g sugar; 200 ml water; 250 g margarine; 2 tablespoons cocoa; 150 g ground walnuts; 150 g crushed biscuits; rum essence. Additionally: 2 wafers; 1 jar of jam; I had blueberry; 400 g petit beurre biscuits.

Dessert - Napolitans with jam, nuts, and biscuits by Zaraza G. - Recipia

Wafer Cakes with Jam, Nuts, and Biscuits I’ve made these wafer cakes many times when I need something simple and filling, without using an oven. The last time, I prepared everything in the evening, and by morning, it was ready to slice. It’s helpful that the ingredients are easy to find, they don’t make a mess, and there’s no need to worry about the oven. I find that petit beurre biscuits are the most suitable for the layers in the middle. Quick Info Total Time: 30 minutes (plus a few hours for pressing/softening) Preparation Time: 20 minutes Cooking Time: 10 minutes Servings: 12-14 pieces (depending on how you slice) Difficulty: Easy Recipe Type: No-bake cake, tray dessert Ingredients For the cooked cream: - 250 g sugar - 200 ml water - 250 g margarine - 2 tablespoons cocoa powder - 150 g ground walnuts - 150 g crushed biscuits - rum essence For assembly: - 2 sheets of wafer - 1 jar of jam (I used blueberry) - 400 g petit beurre biscuits Instructions 1. Prepare the cooked cream. In a small saucepan, combine sugar, water, and margarine over low heat. Stir occasionally until the sugar and margarine completely melt. Do not let it boil vigorously; it’s enough for everything to be homogeneous. 2. Once you’ve turned off the heat, add the ground walnuts, crushed biscuits, cocoa powder, and rum essence to the hot cream. Mix quickly to avoid lumps. You will end up with a fairly thick cream. 3. Prepare the wafer sheets. Spread jam on each sheet on the side with the larger holes. If your jam is too thick, you can mix it a bit beforehand to make it easier to spread. 4. Place the first sheet with the jam side up directly on a wooden board or tray. Lay a layer of petit beurre biscuits on top, covering the entire surface. 5. Pour the walnut cream over the biscuit layer. Spread it as evenly as possible with a spatula or the back of a spoon. 6. On top of the walnut cream, add another layer of petit beurre biscuits. Press gently to ensure everything is level. 7. Place the second wafer sheet on top, with the jam side down over the biscuits. 8. Place a cutting board or tray on top and something heavy (like a few books or cans) to press it down well. Leave it at room temperature or in the fridge until the next day, so the sheets and biscuits soften. 9. The next day, cut the wafer cakes with a thin-bladed knife to avoid crumbling the wafer layer. Why I Make This Recipe Often I love it because it doesn’t involve baking and is quick to prepare without complicated techniques. The layers are balanced, and the recipe allows you to use whatever jam you have at home. It keeps well for a few days and is easy to transport. The quantities are clear, and you don’t need special equipment. Tips and Variations Tips - Be sure to leave weight on top of the cake to ensure the biscuits and wafer sheets soften evenly. - If the jam is very runny, spread a thinner layer or strain it a bit before using. - Use a serrated knife or a thin blade for slicing to prevent the wafer from cracking. Substitutions - Instead of margarine, you can use butter with at least 80% fat if you prefer. - If you don’t have petit beurre, other plain biscuits can work, but the texture and taste may be slightly different. - Walnuts can be replaced with ground hazelnuts or a mix of walnuts and hazelnuts if you want to change the flavor. - Cocoa powder can be omitted if you want a lighter-colored cream. Variations - For more flavor, you can add a bit of grated lemon zest to the cream. - The jam layer can also be placed on just one sheet if you don’t want the dessert to be too sweet. - You can use any jam: blueberries, plums, raspberries, or apricots, depending on what you have or prefer. Serving Ideas - Cut the cake into smaller squares or rectangles for snacks or festive platters. - It pairs well with coffee or tea, and also makes a great dessert to take along. Frequently Asked Questions 1. Can I use thicker wafer sheets or another brand? Yes, you can use thicker wafer sheets, but you will need to leave the cake under weight for a longer time to soften. 2. What should I do if the jam is too runny? If you see the jam is dripping, spread a thin layer or drain it a bit before using. If you use too much runny jam, the layers won’t hold well and may slide. 3. Can I slice the cake on the same day? You can, but it will be hard to slice, and the sheets won’t have softened enough. It’s best to wait until the next day. 4. Can I add more walnuts or cocoa? You can slightly adjust the amount of walnuts or cocoa, but if you add too much, the cream may become too thick and difficult to spread. 5. What can I use instead of margarine? Butter is the best alternative, preferably with over 80% fat. I do not recommend using oil or other liquid fats for this recipe. Nutritional Values Estimated per serving (out of 14): approximately 280-320 kcal, 18 g carbohydrates, 4 g protein, 16 g fat. These values are approximate and may vary depending on the type of jam and biscuits used. The cake is energy-dense and rich in fats from the nuts and margarine. Storage and Reheating Wafer cakes with jam, nuts, and biscuits are best stored in the refrigerator in a covered container for up to 5 days. Reheating is not recommended; they should be served cold or at room temperature. The sheets may soften even more after a few days, but they do not spoil quickly if kept cold. If you have high humidity, check that the biscuits do not become excessively soft.

Napolitans with jam, nuts, and biscuits

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