To prepare a delicious cookie and wafer cake, all you need are a few simple ingredients and a little time. Start by taking a package of your favorite cookies, whether they are cocoa, vanilla, or other flavors. Place the cookies in a plastic bag and, using a rolling pin, crush them well until they become a fine crumb, but not quite powder. This texture will give the cake a pleasant, crunchy consistency with every bite.
In a saucepan, add the milk and sugar. Place the saucepan over medium heat and let the mixture boil, stirring occasionally, until it reaches a syrup-like consistency. It is important not to let the mixture boil too long, so as not to achieve a composition that is too thick. Once the syrup is ready, add the crushed cookies, stirring continuously to incorporate them well into the milk syrup. Let everything cook for 2-3 minutes, stirring constantly to avoid sticking and to ensure an even distribution of the cookies.
After the mixture has cooled slightly, add the diced butter, rum essence, and sifted cocoa powder, to give an intense flavor and a rich color to the preparation. Finally, don’t forget the ground nuts, which add a crunchy note and a special taste. Mix everything well until you obtain a homogeneous and fine composition.
Once the cream is ready, divide it into three equal parts. You can use a spatula to evenly distribute the cream between the wafer sheets. Make sure each sheet is well covered, so the cake is tasty and consistent. Once you are done, place a light weight on top of the wafers to help them settle well. Then, refrigerate everything, allowing the cake to set overnight. The next morning, take the cake out of the fridge and cut it into different shapes, according to your preferences. Enjoy!
In a saucepan, add the milk and sugar. Place the saucepan over medium heat and let the mixture boil, stirring occasionally, until it reaches a syrup-like consistency. It is important not to let the mixture boil too long, so as not to achieve a composition that is too thick. Once the syrup is ready, add the crushed cookies, stirring continuously to incorporate them well into the milk syrup. Let everything cook for 2-3 minutes, stirring constantly to avoid sticking and to ensure an even distribution of the cookies.
After the mixture has cooled slightly, add the diced butter, rum essence, and sifted cocoa powder, to give an intense flavor and a rich color to the preparation. Finally, don’t forget the ground nuts, which add a crunchy note and a special taste. Mix everything well until you obtain a homogeneous and fine composition.
Once the cream is ready, divide it into three equal parts. You can use a spatula to evenly distribute the cream between the wafer sheets. Make sure each sheet is well covered, so the cake is tasty and consistent. Once you are done, place a light weight on top of the wafers to help them settle well. Then, refrigerate everything, allowing the cake to set overnight. The next morning, take the cake out of the fridge and cut it into different shapes, according to your preferences. Enjoy!
Ingredients
4 sheets of wafer, 400 g biscuits, 400 g sugar, 200 ml boiled sweet milk, 3 tablespoons cocoa, 200 g butter (80% fat), 2 tablespoons rum essence, 100 g raisins, 200 g nuts (hazelnuts, almonds) chopped finely.