When I need to make a cake that lasts a few days and doesn't involve complicated baking, wafer sheets with caramel cream remain one of the quick options. I've made them many times when I needed something for several people, because you work directly on the countertop and it doesn't occupy my oven. The caramel cream comes out thick and flavorful, with visible pieces of nuts throughout, and the sheets soften just the right amount.
Quick Info
Total time: approximately 50 minutes + 3 hours to press
Servings: 12-16 (depending on how you cut them)
Difficulty: medium
Ingredients
1 package of wafer sheets (6 sheets, approximately 300 g)
500 g sugar
200 g butter (82% fat)
3 whole eggs (size M)
250 g nuts (ground or coarsely chopped)
1-2 tablespoons cocoa powder (optional)
2 bottles of rum essence (or about 2 tablespoons)
a pinch of salt (optional, for balance)
Preparation Method
1. I prepare all the ingredients in advance so I don't get confused while making the caramel. In a large bowl, I mix the eggs with half of the sugar (250 g) until well combined, without insisting for foam. I set the rest of the sugar aside.
2. In a wide pot, I pour the other half of the sugar (250 g) and caramelize it over medium heat. I do not stir at all until it starts to take on an even golden color. I can tell when it’s ready by the smell and color. I don’t let it darken too much, otherwise, the caramel becomes bitter.
3. I take the pot off the heat and immediately add the butter cut into cubes. It melts quickly and creates a lot of foam, so I make sure it doesn’t spill over. I add the ground nuts and possibly the coarsely chopped nuts (half and half works well for texture). I mix vigorously.
4. I add the rum and, if I want a darker and slightly bitter cream, I also add cocoa powder. I keep the mixture moving to prevent lumps from forming.
5. I pour the hot caramel mixture over the egg and sugar mixture in a thin stream, continuously whisking. I do this quickly to prevent the eggs from coagulating.
6. I put everything back in the pot over low heat. I stir constantly with a wooden spoon for 5-7 minutes until I feel it thickening slightly and pulling away from the sides of the pot. I try not to let it boil too hard, as the eggs can turn into an omelet if heated suddenly.
7. I turn off the heat and let the cream cool for 5 minutes – no more, so it doesn’t harden.
8. On a clean countertop, I place the first wafer sheet. I quickly spread a thin layer of caramel cream, trying to distribute it evenly to the edges. I repeat with the next sheets, thin layers, until both the cream and sheets are used up. The cream thickens as I go, so I move as quickly as I can.
9. I cover the last sheet with parchment paper or foil, place a tray on top, and add a weight (a thick book or a wooden board). I let it press for 3-4 hours at room temperature. This helps to evenly soften the sheets and prevents gaps from forming.
10. After pressing, I cut it with a serrated knife. I get between 24 and 40 pieces, depending on the desired size.
Why I make this recipe often
It’s practical for parties or days when I need something that lasts longer. It can be prepared a day in advance, doesn’t soften too much even after 3-4 days, and is easy to transport. It can be adapted to what I have at home: if I have leftover nuts, almonds, or another essence. The cream comes out thick, it doesn’t run.
Tips and Variations
Tips
- It’s worth preparing everything before making the caramel, as the steps come together quickly and caramel doesn’t have patience.
- If you don’t have a mixer, whisk the eggs and sugar with a whisk, just enough to combine.
- For even caramel, use a pot with a thick bottom and don’t stir the sugar until it starts to melt.
- When pouring caramel over the eggs, do it gradually and mix well to avoid coagulation.
Substitutions
- Butter can be replaced with margarine with 80% fat, but the cream will be less smooth.
- If you don’t have nuts, you can use hazelnuts or almonds.
- For a more intense flavor, replace some of the sugar with brown sugar.
- Cocoa is optional, but if you want a chocolate flavor, add two tablespoons.
Variations
- You can replace the rum essence with almond or vanilla essence for a different flavor.
- Whole nuts, roughly broken, give a more rustic texture.
- If you want a lighter cream color, don’t add cocoa and use only half the amount of caramel.
Serving Ideas
- Cut small squares for party platters.
- For gift boxes, place parchment paper between layers to prevent sticking.
- It can also be served with unsweetened whipped cream if you want to cut the sweetness.
Frequently Asked Questions
1. Can I use other wafer sheets than the ones from the package?
Yes, any purchased wafer sheets work. The thinner they are, the faster they soften.
2. Can the cream be made without eggs?
It can be tried, but the texture will be different. An egg-free version would be to use boiled condensed milk, but it won’t be as thick.
3. The cream has hardened too much and I can’t spread it. What should I do?
If the cream starts to harden before you finish the layers, put the pot on low heat for a few seconds and stir until it softens again.
4. My caramel is bitter. What can I do?
If the caramel has burned, there’s no way to fix the taste. It’s better to stop the process at a light golden color.
5. How long can the cake be kept?
It lasts up to 5 days in the fridge without softening excessively or changing texture.
Nutritional Values (per 100 g, estimated)
Calories: 480 kcal
Proteins: 5 g
Fats: 28 g
Carbohydrates: 55 g
It’s a cake rich in sugar and fats due to the butter and nuts, and the sheets add simple carbohydrates. I don’t recommend large portions, but for an occasional snack, it’s suitable.
Storage and Reheating
I keep the cake covered in the fridge, in a closed box. It doesn’t dry out and doesn’t pick up odors. It can be kept for 4-5 days in the fridge. There’s no point in reheating it, as it’s served at room temperature. If you want it to be softer, take the box out of the fridge an hour before serving.
I don’t recommend freezing, as the sheets change texture.
Quick Info
Total time: approximately 50 minutes + 3 hours to press
Servings: 12-16 (depending on how you cut them)
Difficulty: medium
Ingredients
1 package of wafer sheets (6 sheets, approximately 300 g)
500 g sugar
200 g butter (82% fat)
3 whole eggs (size M)
250 g nuts (ground or coarsely chopped)
1-2 tablespoons cocoa powder (optional)
2 bottles of rum essence (or about 2 tablespoons)
a pinch of salt (optional, for balance)
Preparation Method
1. I prepare all the ingredients in advance so I don't get confused while making the caramel. In a large bowl, I mix the eggs with half of the sugar (250 g) until well combined, without insisting for foam. I set the rest of the sugar aside.
2. In a wide pot, I pour the other half of the sugar (250 g) and caramelize it over medium heat. I do not stir at all until it starts to take on an even golden color. I can tell when it’s ready by the smell and color. I don’t let it darken too much, otherwise, the caramel becomes bitter.
3. I take the pot off the heat and immediately add the butter cut into cubes. It melts quickly and creates a lot of foam, so I make sure it doesn’t spill over. I add the ground nuts and possibly the coarsely chopped nuts (half and half works well for texture). I mix vigorously.
4. I add the rum and, if I want a darker and slightly bitter cream, I also add cocoa powder. I keep the mixture moving to prevent lumps from forming.
5. I pour the hot caramel mixture over the egg and sugar mixture in a thin stream, continuously whisking. I do this quickly to prevent the eggs from coagulating.
6. I put everything back in the pot over low heat. I stir constantly with a wooden spoon for 5-7 minutes until I feel it thickening slightly and pulling away from the sides of the pot. I try not to let it boil too hard, as the eggs can turn into an omelet if heated suddenly.
7. I turn off the heat and let the cream cool for 5 minutes – no more, so it doesn’t harden.
8. On a clean countertop, I place the first wafer sheet. I quickly spread a thin layer of caramel cream, trying to distribute it evenly to the edges. I repeat with the next sheets, thin layers, until both the cream and sheets are used up. The cream thickens as I go, so I move as quickly as I can.
9. I cover the last sheet with parchment paper or foil, place a tray on top, and add a weight (a thick book or a wooden board). I let it press for 3-4 hours at room temperature. This helps to evenly soften the sheets and prevents gaps from forming.
10. After pressing, I cut it with a serrated knife. I get between 24 and 40 pieces, depending on the desired size.
Why I make this recipe often
It’s practical for parties or days when I need something that lasts longer. It can be prepared a day in advance, doesn’t soften too much even after 3-4 days, and is easy to transport. It can be adapted to what I have at home: if I have leftover nuts, almonds, or another essence. The cream comes out thick, it doesn’t run.
Tips and Variations
Tips
- It’s worth preparing everything before making the caramel, as the steps come together quickly and caramel doesn’t have patience.
- If you don’t have a mixer, whisk the eggs and sugar with a whisk, just enough to combine.
- For even caramel, use a pot with a thick bottom and don’t stir the sugar until it starts to melt.
- When pouring caramel over the eggs, do it gradually and mix well to avoid coagulation.
Substitutions
- Butter can be replaced with margarine with 80% fat, but the cream will be less smooth.
- If you don’t have nuts, you can use hazelnuts or almonds.
- For a more intense flavor, replace some of the sugar with brown sugar.
- Cocoa is optional, but if you want a chocolate flavor, add two tablespoons.
Variations
- You can replace the rum essence with almond or vanilla essence for a different flavor.
- Whole nuts, roughly broken, give a more rustic texture.
- If you want a lighter cream color, don’t add cocoa and use only half the amount of caramel.
Serving Ideas
- Cut small squares for party platters.
- For gift boxes, place parchment paper between layers to prevent sticking.
- It can also be served with unsweetened whipped cream if you want to cut the sweetness.
Frequently Asked Questions
1. Can I use other wafer sheets than the ones from the package?
Yes, any purchased wafer sheets work. The thinner they are, the faster they soften.
2. Can the cream be made without eggs?
It can be tried, but the texture will be different. An egg-free version would be to use boiled condensed milk, but it won’t be as thick.
3. The cream has hardened too much and I can’t spread it. What should I do?
If the cream starts to harden before you finish the layers, put the pot on low heat for a few seconds and stir until it softens again.
4. My caramel is bitter. What can I do?
If the caramel has burned, there’s no way to fix the taste. It’s better to stop the process at a light golden color.
5. How long can the cake be kept?
It lasts up to 5 days in the fridge without softening excessively or changing texture.
Nutritional Values (per 100 g, estimated)
Calories: 480 kcal
Proteins: 5 g
Fats: 28 g
Carbohydrates: 55 g
It’s a cake rich in sugar and fats due to the butter and nuts, and the sheets add simple carbohydrates. I don’t recommend large portions, but for an occasional snack, it’s suitable.
Storage and Reheating
I keep the cake covered in the fridge, in a closed box. It doesn’t dry out and doesn’t pick up odors. It can be kept for 4-5 days in the fridge. There’s no point in reheating it, as it’s served at room temperature. If you want it to be softer, take the box out of the fridge an hour before serving.
I don’t recommend freezing, as the sheets change texture.