No-bake napolitane cake with cherry jam and walnuts

Name: No-bake napolitane cake with cherry jam and walnuts
Ingredients: 250 g margarine; 400 ml milk; 250 g sugar; 3 tablespoons cocoa; 150 g ground walnuts; 300 g crushed biscuits; 100 g walnut kernels (chopped); 100 g unsalted hazelnuts; 1 teaspoon rum essence; 4 napolitane wafer sheets; 800 g cherry jam; 100 g chocolate; 50 g butter; 1 tablespoon hot chocolate

Dessert - No-bake napolitane cake with cherry jam and walnuts by Simona F. - Recipia

No-bake napolitane cake with cherry jam and walnuts is a layered dessert made with napolitane (thin wafer sheets), cherry jam and a cream of biscuits, walnuts and hazelnuts. The wafers soften overnight in the fridge, and the jam keeps them stuck together. I always look at the holes in the sheets and put the side with the big holes up, so the jam gets into them. Prep time: 20 minutes. Cooking: 8 minutes. Resting: 12 hours. Total time: 12 hours and 28 minutes. Servings: 12. About 870 kcal and 8 g protein per serving.

Ingredients

250 g margarine
400 ml milk
250 g sugar
3 tablespoons cocoa
150 g ground walnuts
300 g crushed biscuits
100 g walnut kernels (chopped)
100 g unsalted hazelnuts
1 teaspoon rum essence
4 napolitane wafer sheets
800 g cherry jam
100 g chocolate
50 g butter
1 tablespoon hot chocolate

Preparation

1. In a saucepan, put the milk, margarine and sugar and heat them over medium heat, stirring now and then until the margarine melts, about 5 minutes. 2. Turn off the heat and add the cocoa, ground walnuts, crushed biscuits, chopped walnut kernels, unsalted hazelnuts and a teaspoon of rum essence. Mix well until the mixture is smooth. 3. On a tray, place the first wafer sheet with the big holes facing up and spread half of the cherry jam over it, that is 400 g. 4. Place the second wafer sheet and spread all of the biscuit cream over it. 5. Cover with the third wafer sheet, spread it with the remaining jam, 400 g, and place the last sheet on top. 6. Put a weight on the wafers and leave them in the fridge until the next day, about 12 hours. 7. Melt the chocolate with the butter over low heat, stirring, for about 3 minutes, until it turns glossy. 8. Glaze the cake with the melted chocolate and dust the top with a spoon of hot chocolate.

Notes

If the cherry jam is very runny, drain it a little before spreading it, so the sheets don't get soggy too fast. If the biscuit and walnut mixture comes out too soft, add crushed biscuits, a spoonful at a time, until it holds together lightly. Taste the mixture before you put down the first sheet, because the biscuits from the packet can be saltier or sweeter. The cake keeps in the fridge, covered, for up to 3 days. Serve it cold, with a hot tea. Contains gluten, nuts, hazelnuts and dairy.