Wafer cake with caramel sauce and chocolate glaze (recipe no. 100)

Name: Wafer cake with caramel sauce and chocolate glaze (recipe no. 100) - Rodica K.
Ingredients: 1 package of Lica wafer sheets. For the caramel sauce: 400g sugar; 6 tablespoons yogurt (sour cream). For the glaze: 300g chocolate; 200; 250ml milk; 75g butter; chocolate candies for decoration.

Dessert - Wafer cake with caramel sauce and chocolate glaze (recipe no. 100) by Rodica K. - Recipia

The wafer cake with caramel sauce and chocolate glaze is one of the desserts I make when I want something quick, no-bake, and impressive enough for guests or family. I usually prepare it on weekends, especially if I have a pack of wafer sheets and some leftover chocolate in the pantry. The caramel sauce with yogurt gives a slightly tangy flavor that prevents the cake from being too sweet. If I have nuts at home, I add them, but it also turns out well plain. Quick Info Total time: about 45-60 minutes, plus 3-4 hours in the fridge Preparation time: 30 minutes Cooking time: 15-20 minutes (for the caramel sauce and glaze) Servings: 10-12 Difficulty: medium, but does not require special skills Recipe type: homemade dessert, no-bake cake Ingredients 1 pack of wafer sheets (Lica brand or another type, about 5-6 sheets) For the caramel sauce: - 400 g sugar - 6 tablespoons yogurt (or sour cream, if you prefer) For the chocolate glaze: - 300 g chocolate - 200-250 ml milk - 75 g butter For decoration: - chocolate candies (for garnish) Optional: - walnut pieces, for those who want to add them Preparation steps 1. Preparing the caramel sauce I start with the sauce so it has time to cool a bit. I put all the sugar in a wide pan or pot over medium heat. When the sugar starts to melt around the edges, I slowly stir with a wooden spoon. It’s important to stir continuously; otherwise, it can burn or crystallize. Once all the sugar has melted and has a golden color, I gradually add the yogurt, one spoonful at a time, stirring after each addition. I take my time here to prevent it from curdling or clumping. After I’ve added all the yogurt and the mixture is smooth, I turn off the heat. If I’m using nuts, I add them to the caramel while it’s still warm. 2. Assembling the cake On a flat tray, I place the first wafer sheet. I spread a uniform layer of caramel sauce on top. I repeat with the next sheet and so on until I reach the last one. The layering is simple; the sheets shouldn’t be pressed too hard to prevent the caramel from spilling out. I finish with a plain sheet on top, which will be glazed. 3. The chocolate glaze I put the broken chocolate pieces in a pot over low heat. When the chocolate has completely melted and starts to boil, I add the butter. After the butter has melted, I pour in the milk and whisk until it becomes a shiny, smooth mixture. I let it cool for a few minutes. 4. Finalizing I pour the warm glaze over the last wafer sheet and spread it evenly with a spatula or a wide knife. I sprinkle chocolate candies on top for decoration. I put the tray in the fridge for at least 3-4 hours to firm up well. Why I make this recipe often It’s quick to prepare and doesn’t involve baking or complicated techniques. It’s perfect for days when I don’t have time for fancy cakes, but still want a good dessert. It holds up well in the fridge and cuts easily. I like that it can be adapted with whatever I have at home, whether simple chocolate or added nuts. Tips and variations Tips - For the caramel, stir constantly to prevent the sugar from burning. If using yogurt, it’s best to have it at room temperature. - The glaze should not be poured hot; it should cool down a bit first; otherwise, it can soften the wafer sheet too much. - For assembly, work quickly while the cream is still soft; otherwise, the caramel will harden and won’t spread easily. Substitutions - The yogurt in the caramel sauce can be replaced with sour cream if you want a creamier texture. - For the glaze, milk chocolate can be used instead of dark chocolate. - The milk in the glaze can be whole or skimmed; it doesn’t significantly affect the texture. Variations - If you want the cake to be crunchier, add roasted and coarsely chopped walnuts to the caramel. - For a different look, use other decorations (coconut flakes, chopped nuts). Serving ideas - Cut the cake with a thin knife dipped in hot water for a clean look. - It pairs well with coffee or tea, but it’s also great for any festive meal. Frequently asked questions 1. Can sour cream be used instead of yogurt for the caramel sauce? Yes, sour cream works just as well and makes the caramel creamier. 2. What type of chocolate is recommended for the glaze? Any type works, but for a more intense flavor, use dark chocolate. 3. Do I have to use chocolate candies for decoration? No, you can omit them or replace them with nuts, almonds, or coconut flakes. 4. Can I add dried fruits or other ingredients to the cream? In the classic version, they are not used, but if you want, you can add them to the caramel, to taste. 5. Don’t the wafer sheets get too soggy? After a few hours in the fridge, the caramel softens them just enough, but they don’t become mushy. Nutritional values Estimated per serving (out of 12): approximately 330 kcal, 7 g protein, 15 g fat, 45 g carbohydrates. These are just estimates; values may vary depending on the type of chocolate or sour cream used. The dessert is rich, so a small slice is enough. Storage and reheating The cake can be stored in the fridge, covered, for up to 4 days. No reheating is needed. If it sits longer, the glaze may harden, but it remains good. It cuts best when cold. It can be easily transported if kept in the original tray. Freezing is not recommended.

Wafer cake with caramel sauce and chocolate glaze (recipe no. 100)

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