Wafer sheet cake

Name: Wafer sheet cake
Ingredients: 250 g walnuts; 350 g Petit Beurre biscuits; 300 g sugar; 100 g cocoa; 200 ml milk; 130 ml pickle brine; 250 g softened butter; 8 wafer sheets (28 × 19 cm); 1 packet Dr. Oetker chocolate glaze; 500 ml water

Dessert - Wafer sheet cake by Ruxanda I. - Recipia

Wafer sheet cake is served cold, sliced, once the filling has set. Between the crisp sheets is a dense filling of biscuits, walnuts and cocoa, topped with chocolate glaze. I saw this version at Bucătăraș Lia Maria, liked the ingredients and how it looked, and adjusted the amounts a little; I want the walnuts to stay ground, not turn into a paste. Preparation: 20 minutes. Cooking: 15 minutes. Resting: 1-2 hours. Total time: 1 hour 35 minutes-2 hours 35 minutes. Servings: 16. Approximately 440 kcal and 7 g protein per serving.

Ingredients

250 g walnuts
350 g Petit Beurre biscuits
300 g sugar
100 g cocoa
200 ml milk
130 ml pickle brine
250 g softened butter
8 wafer sheets (28 × 19 cm)
1 packet Dr. Oetker chocolate glaze
500 ml water

Preparation

1. Grind the walnuts and Petit Beurre biscuits separately, then mix them in a bowl. 2. Put the sugar, cocoa and milk in a saucepan. Heat over low heat for 5 minutes, stirring, until the sugar dissolves. 3. Take the saucepan off the heat. Add the pickle brine and softened butter, then stir until the butter melts. Mix in the ground walnuts and biscuits; the filling should be thick. 4. Place a wafer sheet on a platter and spread some of the filling over it. Repeat with the remaining sheets, spreading filling between them, and leave one plain sheet on top. 5. Put the sealed packet of glaze in 500 ml of boiling water for 10 minutes, until it becomes runny. Spread the glaze over the top sheet. 6. Leave the cake to chill for 1-2 hours, until set. Cut it with a knife dipped in hot water.

Notes

Finely ground walnuts mix evenly into the filling, while larger pieces stand out between the sheets. Petit Beurre are plain, dry biscuits; very crumbly ones can make the filling more compact. The packet contains 10 sheets, so the two left over can replace a sheet that cracks when unwrapped. The pickle brine is added without boiling; for the sour cherry liqueur version, use 130 ml, also without boiling, and for an alcohol-free version, stick with the pickle brine. I serve it with black tea. You can replace the walnuts with 250 g ground hazelnuts; the cake contains nuts, gluten from the biscuits and dairy from the butter and milk. Like a cake from a pastry shop, it cuts into neat layers once the filling has cooled thoroughly. Keep it covered in the refrigerator and eat it within 3 days.