Romanian biscuit salami with a wafer sheet

Name: Romanian biscuit salami with a wafer sheet
Ingredients: 500 g plain biscuits; 400 g Nutoka; 150 g butter or margarine; 175 ml warm water; 2 teaspoons rum essence; 8 g rum-flavored sugar; 1 wafer sheet; 500 g margarine; 300 g desiccated coconut; 150 g vanilla-flavored powdered sugar

Dessert - Romanian biscuit salami with a wafer sheet by Alma P. - Recipia

Romanian biscuit salami: the wafer sheet is rolled around the Nutoka mixture and coconut cream. Once chilled, the roll firms up and can be sliced to show the spiral. I use butter for the biscuit mixture and margarine for the coconut cream. Prep: 30 minutes. Cook: 3 minutes. Rest: 2 hours and 10 minutes. Total: 2 hours and 43 minutes. Serves: 20. About 640 kcal and 5 g protein per serving.

Ingredients

For the biscuit mixture

500 g plain biscuits
400 g Nutoka
150 g butter or margarine
175 ml warm water
2 teaspoons rum essence
8 g rum-flavored sugar

For the coconut layer

1 wafer sheet
500 g margarine
300 g desiccated coconut
150 g vanilla-flavored powdered sugar

Preparation

1. Crush the biscuits into crumbs, keeping a few small pieces. Mix the rum-flavored sugar and rum essence into the warm water. 2. Melt the butter over low heat for 3 minutes, then stir in the Nutoka. Pour the cream over the biscuits and gradually mix in the flavored water until you have a spreadable mixture. 3. Mix the margarine for the coconut layer with the powdered sugar, then stir in the coconut. The cream should be soft and easy to spread. 4. Wrap the wafer sheet in a clean, damp, wrung-out towel for 10 minutes, until flexible. 5. Spread the coconut cream over the sheet, then spread the biscuit mixture on top. Roll tightly, with the sheet on the outside. 6. Wrap the roll and refrigerate for 2 hours, until firm.

Notes

Slice thinly and serve with unsweetened coffee. It’s like regular biscuit salami, but the wafer sheet holds the filling in a spiral. Plain, dry biscuits bind more easily; if they’re very finely crushed, add the water in stages and make sure the mixture stays moldable. The coconut cream is easier to spread when the margarine is soft, not cold. Nutoka can be replaced with 400 g hazelnut cocoa spread. The biscuits contain gluten, and Nutoka contains hazelnuts; if you use butter instead of margarine, the recipe also contains dairy. The roll keeps covered in the fridge for up to 3 days.