Salam de biscuiți, adapted recipe

Name: Salam de biscuiți, adapted recipe
Ingredients: 500 ml milk; 200 g sugar; 50 g cocoa; 210 g butter; 3 sachets vanilla sugar; 1 vial rum essence; 500 g biscuits; 280 g wafer rolls with cocoa cream; 280 g wafer rolls with vanilla cream; 200 g walnuts; 100 g raisins; 100 ml water; 300 g Turkish delight; 4 tablespoons peanut butter; 300 g sour cherries from preserves; 10 g butter; 10 g cocoa; 50 g desiccated coconut

Dessert - Salam de biscuiți, adapted recipe by Aurora H. - Recipia

Salam de biscuiți, a Romanian biscuit salami, has wafer rolls hidden in the middle and is cut into four logs. For Easter, cocoa, Turkish delight, sour cherries from preserves and walnuts come together, while coconut gives it a white edge. I slice it cold, nice and thin. Prep: 30 minutes. Cook: 9 minutes. Rest: 5 hours and 25 minutes. Total time: 6 hours and 4 minutes. Servings: 16. Approximately 750 kcal and 10 g protein per serving.

Ingredients

500 ml milk
200 g sugar
50 g cocoa
210 g butter
3 sachets vanilla sugar
1 vial rum essence
500 g biscuits
280 g wafer rolls with cocoa cream
280 g wafer rolls with vanilla cream
200 g walnuts
100 g raisins
100 ml water
300 g Turkish delight
4 tablespoons peanut butter
300 g sour cherries from preserves
10 g butter
10 g cocoa
50 g desiccated coconut

Preparation

1. Put the raisins in 100 ml hot water and leave them for 10 minutes, then drain well. 2. Toast the walnuts in a dry skillet for 5 minutes, until they start to smell toasted. Chop them. 3. Bring the milk, sugar and 50 g cocoa to a boil and cook for 4 minutes. Turn off the heat, add 210 g butter, the vanilla sugar and rum essence, then stir until the butter melts. 4. Crumble the biscuits into a large bowl. Break the wafer rolls into pieces, reserving some for the middle layer. 5. Cut the Turkish delight into small pieces. Add the walnuts, drained raisins, Turkish delight, peanut butter and well-drained sour cherries to the bowl. Pour in the milk mixture and mix well. 6. Stir from time to time for 15 minutes, until the liquid is absorbed and the mixture is no longer shiny on the surface. 7. Line a 24 cm springform pan with plastic wrap and grease it with 10 g butter. Add some of the mixture and level it out. Arrange the reserved wafer pieces on top and press gently, then add the rest of the mixture and level it out. 8. Refrigerate the pan for 2 hours. Remove the ring and plastic wrap, then cut the mixture into four pieces lengthwise, along the rolls in the middle. 9. Sprinkle some of the remaining 10 g cocoa onto a sheet of plastic wrap. Place one piece on the wrap, sprinkle cocoa and coconut on top, then roll it up tightly and twist the ends. Wrap each log in a second sheet of plastic wrap. 10. Refrigerate the logs for 3 hours, then slice them.

Notes

You can replace the walnuts with 200 g toasted hazelnuts; this dessert contains gluten, dairy and nuts. A slice goes well with black coffee. Keep the logs wrapped in the fridge and eat them within 3 days. Plain biscuits, without filling, hold the mixture together better than crumbly shortbread biscuits. The sour cherries from preserves need to be well drained; if there is syrup left on them, the mixture softens and can lose its shape when sliced. Choose wafer rolls that are still crisp, since soft ones nearly disappear into the biscuit mixture.