It's the kind of cake I make when I know more people are coming to the table. The layers of wafer and caramel cream with nuts seem like a clear combination, without surprises, and the recipe is so predictable that I've never had any issues. I've tested it on weekends or when I wanted something I could leave to cool overnight. It cuts easily, doesn't crumble, and has that clear caramel flavor, not too sweet, with the crunchy texture from the nuts.
Quick info
Total time: about 1 hour, plus cooling and resting overnight
Servings: 20-24 pieces, depending on how you cut
Difficulty: medium (you just need to pay attention to the caramel)
Ingredients
For the cream:
- 400 g sugar (2 cups)
- 250 g margarine
- 3 eggs
- 80 g nuts (1 cup, chopped and toasted)
- 1 vial of rum essence (or to taste)
For assembly:
- 4 wafers
Glaze (optional):
- 100 g chocolate (for melting)
Preparation method
1. Start with the caramel cream. Put 200 g of sugar in a thick-bottomed pot over medium heat. Don't stir at first, just gently swirl the pot until the sugar starts to melt and turns amber in color.
2. When all the sugar is caramelized (be careful not to burn it, it becomes bitter), add all the margarine cut into cubes. Stir quickly with a wooden spoon until completely incorporated. It will foam and pop, don't be scared, but watch out for the steam.
3. Separately, beat the 3 eggs with the remaining 200 g of sugar until frothy and light in color. I use a mixer for 7-10 minutes until it thickens a bit and you no longer feel sugar crystals.
4. Slowly pour the egg and sugar mixture over the caramel with margarine. Turn the heat to low and continuously stir with the wooden spoon, without stopping, for about 12-15 minutes. The cream should thicken slightly, not be liquid, but not too firm (it will gain consistency when cooled).
5. When you see it leaving traces on the spoon, turn off the heat. Add the rum essence and the toasted nuts, roughly chopped. Mix well.
6. Let the cream cool to room temperature. Don't put it hot on the wafers, otherwise, they will soften too much.
7. Place the first wafer on a tray or board. Carefully spread a quarter of the cream using a spatula or wide knife, then place the second wafer and continue until the last one. Don't press too hard at first.
8. Cover with parchment paper, place a weight on top of the cake (I use a heavy pot or a wooden cutting board) to press it evenly. Leave it in the fridge for at least 6 hours, ideally overnight.
9. For the glaze: melt the chocolate over steam, spread a thin layer over the last wafer if you want. It's not mandatory, but it helps with the appearance.
10. Cut into diamonds or squares with a long, sharp knife. Don't cut when the cake is rock hard; let it sit for 5 minutes at room temperature.
Why I make the recipe often
It's a cake that keeps well for a few days without becoming excessively soft or sticky. I like that I can prepare everything a day in advance. It cuts nicely, doesn't dirty hands, and is suitable for lunch boxes or holiday platters. The ingredients are simple and accessible.
Tips and variations
Tips
- Don't leave the caramel unattended; it can burn in seconds.
- Be patient when cooking the cream; don't rush the heat. It can curdle if it's too hot.
- Toasted nuts bring out more flavor than raw ones.
- Put a weight on top while the cream is still warm so the layers stick well.
Substitutions
- You can use butter with 82% fat instead of margarine for a richer taste, but the final texture will be a bit firmer.
- Nuts can be replaced with toasted hazelnuts or almonds.
- Rum essence can be swapped with vanilla if you don't want the rum flavor.
Variations
- Add raisins or chopped cranberries to the cream for extra texture.
- The glaze can be made with white chocolate if you prefer.
- If you want an egg-free dessert, there are variations of caramel cream made only with condensed milk and butter, but the texture differs.
Serving ideas
- Pairs well with plain coffee or black tea.
- Can be cut very small for festive platters.
- You can sprinkle sea salt flakes over the chocolate glaze for contrast.
Frequently asked questions
How long does the cake last in the fridge?
Stored in a closed box in the fridge, it stays good for 4-5 days. The layers remain crispy, not completely soft.
Can I use only butter?
Yes, you can. The cake will have a more dairy flavor, and the cream will be slightly denser and less glossy than with margarine.
Can the cream be made without a mixer?
You can also use a whisk, but the eggs with sugar need to be beaten very well for the cream to be smooth.
What kind of wafers did you use?
I use the regular unsweetened commercial wafers. I do not recommend very thin versions as they break easily during assembly.
Can I freeze it?
I do not recommend freezing; the layers become rubbery after thawing.
Nutritional values (per serving, estimated for 24 pieces)
Calories: 185 kcal
Fats: 9 g
Carbohydrates: 23 g
Proteins: 2 g
The caramel cream brings many calories from sugar and margarine. The nuts also contribute healthy fats and a bit of protein.
Storage and reheating
Keep in the fridge, covered with foil or in a container with a lid. Do not reheat. If left at room temperature for more than 2 hours, the cream starts to soften, but it won't run. For a softer texture, take the cake out of the fridge 15 minutes before serving.
Quick info
Total time: about 1 hour, plus cooling and resting overnight
Servings: 20-24 pieces, depending on how you cut
Difficulty: medium (you just need to pay attention to the caramel)
Ingredients
For the cream:
- 400 g sugar (2 cups)
- 250 g margarine
- 3 eggs
- 80 g nuts (1 cup, chopped and toasted)
- 1 vial of rum essence (or to taste)
For assembly:
- 4 wafers
Glaze (optional):
- 100 g chocolate (for melting)
Preparation method
1. Start with the caramel cream. Put 200 g of sugar in a thick-bottomed pot over medium heat. Don't stir at first, just gently swirl the pot until the sugar starts to melt and turns amber in color.
2. When all the sugar is caramelized (be careful not to burn it, it becomes bitter), add all the margarine cut into cubes. Stir quickly with a wooden spoon until completely incorporated. It will foam and pop, don't be scared, but watch out for the steam.
3. Separately, beat the 3 eggs with the remaining 200 g of sugar until frothy and light in color. I use a mixer for 7-10 minutes until it thickens a bit and you no longer feel sugar crystals.
4. Slowly pour the egg and sugar mixture over the caramel with margarine. Turn the heat to low and continuously stir with the wooden spoon, without stopping, for about 12-15 minutes. The cream should thicken slightly, not be liquid, but not too firm (it will gain consistency when cooled).
5. When you see it leaving traces on the spoon, turn off the heat. Add the rum essence and the toasted nuts, roughly chopped. Mix well.
6. Let the cream cool to room temperature. Don't put it hot on the wafers, otherwise, they will soften too much.
7. Place the first wafer on a tray or board. Carefully spread a quarter of the cream using a spatula or wide knife, then place the second wafer and continue until the last one. Don't press too hard at first.
8. Cover with parchment paper, place a weight on top of the cake (I use a heavy pot or a wooden cutting board) to press it evenly. Leave it in the fridge for at least 6 hours, ideally overnight.
9. For the glaze: melt the chocolate over steam, spread a thin layer over the last wafer if you want. It's not mandatory, but it helps with the appearance.
10. Cut into diamonds or squares with a long, sharp knife. Don't cut when the cake is rock hard; let it sit for 5 minutes at room temperature.
Why I make the recipe often
It's a cake that keeps well for a few days without becoming excessively soft or sticky. I like that I can prepare everything a day in advance. It cuts nicely, doesn't dirty hands, and is suitable for lunch boxes or holiday platters. The ingredients are simple and accessible.
Tips and variations
Tips
- Don't leave the caramel unattended; it can burn in seconds.
- Be patient when cooking the cream; don't rush the heat. It can curdle if it's too hot.
- Toasted nuts bring out more flavor than raw ones.
- Put a weight on top while the cream is still warm so the layers stick well.
Substitutions
- You can use butter with 82% fat instead of margarine for a richer taste, but the final texture will be a bit firmer.
- Nuts can be replaced with toasted hazelnuts or almonds.
- Rum essence can be swapped with vanilla if you don't want the rum flavor.
Variations
- Add raisins or chopped cranberries to the cream for extra texture.
- The glaze can be made with white chocolate if you prefer.
- If you want an egg-free dessert, there are variations of caramel cream made only with condensed milk and butter, but the texture differs.
Serving ideas
- Pairs well with plain coffee or black tea.
- Can be cut very small for festive platters.
- You can sprinkle sea salt flakes over the chocolate glaze for contrast.
Frequently asked questions
How long does the cake last in the fridge?
Stored in a closed box in the fridge, it stays good for 4-5 days. The layers remain crispy, not completely soft.
Can I use only butter?
Yes, you can. The cake will have a more dairy flavor, and the cream will be slightly denser and less glossy than with margarine.
Can the cream be made without a mixer?
You can also use a whisk, but the eggs with sugar need to be beaten very well for the cream to be smooth.
What kind of wafers did you use?
I use the regular unsweetened commercial wafers. I do not recommend very thin versions as they break easily during assembly.
Can I freeze it?
I do not recommend freezing; the layers become rubbery after thawing.
Nutritional values (per serving, estimated for 24 pieces)
Calories: 185 kcal
Fats: 9 g
Carbohydrates: 23 g
Proteins: 2 g
The caramel cream brings many calories from sugar and margarine. The nuts also contribute healthy fats and a bit of protein.
Storage and reheating
Keep in the fridge, covered with foil or in a container with a lid. Do not reheat. If left at room temperature for more than 2 hours, the cream starts to soften, but it won't run. For a softer texture, take the cake out of the fridge 15 minutes before serving.