Napoleon cake with walnut cream and biscuits

Name: Napoleon cake with walnut cream and biscuits - Florica E.
Ingredients: 1 package of wafer sheets; 200 g of butter or margarine; 350 g of popular biscuits; 250 g of ground walnuts; 250 g of granulated sugar; 5 tablespoons of cocoa; 250 ml of milk; 1 essence of rum

Dessert - Napoleon cake with walnut cream and biscuits by Florica E. - Recipia

I have made this cake with wafer sheets and walnut cream several times, especially when I know I will have more guests or simply when I want something that can be easily portioned. I like that I don't have to bake anything, just wait for it to chill. It cuts nicely, doesn't dirty too many dishes, and the ingredients are simple. Quick Info Total time: about 30-40 minutes, plus at least one night in the refrigerator Preparation time: 20-25 minutes Cooking time: 5-10 minutes on the stove, the rest is assembly Servings: 20-24 pieces, depending on how you cut Difficulty: easy Recipe type: family dessert, good for holidays or ordinary days Ingredients 1 package of wafer sheets (5 large sheets) 200 g butter or margarine 350 g plain biscuits 250 g ground walnuts 250 g granulated sugar 5 tablespoons of cocoa powder 250 ml milk 1 vial of rum essence Preparation method 1. Put the sugar, cocoa, and milk in a small saucepan and mix well with a whisk. Place over low heat and let it simmer gently, do not leave it long after it starts boiling. 2. Remove the pot from the heat and add the butter cut into small pieces. Stir until completely melted. Finally, add the rum essence and mix well. 3. Separately, crush the biscuits (it goes quickly in a food processor or you can put them in a bag and crush with a rolling pin). Also, grind the walnuts. 4. Place the crushed biscuits and walnuts in a large bowl. Gradually pour the warm syrup over the mixture and mix well with a sturdy spoon or spatula. The mixture should be soft enough, but not liquid, so it can spread evenly on the sheets. 5. Place the first wafer sheet on a cutting board or a large plate. Spread some of the cream, level it, place the next sheet, and continue until you finish the cream and sheets. The last should be a sheet. 6. Cover the cake with plastic wrap, then place a weight on top (a thicker book or a tray with a few packages of rice) to press it evenly. 7. Refrigerate until the next day, so it hardens and the sheets stick well together. Why I make this recipe often It assembles quickly and has no complicated steps. The cake cuts easily, doesn't crumble, and holds well in the refrigerator for a few days. It's also good for packing or when I need a dessert that doesn't create crumbs. Tips and variations Tips When pouring the syrup over the biscuits and walnuts, do it gradually so that the cream doesn't become too soft. If you see it getting too soft, add a few more biscuits. Make sure to refrigerate the cake overnight. The sheets become more tender and cut better. If you use margarine, the taste will be different from butter, but the texture will still be good. Substitutions You can use only butter for a better flavor, but margarine works too if that's what you have at home. Walnuts can be replaced with ground hazelnuts or almonds, but the taste will be slightly different. Instead of rum essence, you can use a little vanilla essence if you don't like rum. Variations If you want, you can also add small raisins or chopped cranberries to the cream, it won't affect the consistency. For a different look, you can spread the cream only between 4 sheets and leave one to cover the top, or you can play with the thickness of the layers according to your preference. Serving ideas It cuts easiest with a long knife, with the blade heated (hold it under hot water, wipe it, and then cut). It goes well with coffee, as a snack, or for packing. It can be wrapped in pieces for the following days. Frequently asked questions 1. What type of biscuits do I use? The recipe works best with plain simple biscuits, without creams or strong flavors. 2. Can I make the cake without walnuts? You can, but the texture and taste will change. If you don't use any walnuts, supplement with a few more biscuits to avoid the cream being too soft. 3. What if the cream turned out too soft? You can gradually add crushed biscuits while the mixture is still warm. If it's too thick, add a little milk. 4. How do I prevent the sheets from getting too soft? Let the cream cool a bit before putting it on the sheets, and don't overdo it with the weight when pressing. 5. Can the cake be frozen? I do not recommend it, as the sheets become very fragile when thawed and the texture is not the same. Nutritional values Estimated per serving (about 50 g): 210-230 kcal, 12 g fat, 24 g carbohydrates, 3-4 g protein. These are approximate calculations and may vary depending on portion sizes and the brands of ingredients. Storage and reheating The cake can be stored in the refrigerator, covered, for up to 4-5 days. There is no need to reheat it, it is consumed cold or at room temperature. If it stays longer, the sheets may become softer, but it does not affect the taste. This is how I prepare the cake with wafer sheets and walnut cream with biscuits – quick, simple, and hassle-free.

Napoleon cake with walnut cream and biscuits

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