Wafers with caramel cream and nuts
Caramel and Walnut Wafer Cake
Every time I pick up a package of wafer sheets, I think of this recipe that I've been making for at least 20 years. I don't prepare it too often, but when I do, the sheets disappear immediately. If I have help on hand, everything goes more smoothly because the caramel cream needs to be worked on quickly. I've never felt the need to change this recipe – I don’t miss other variations.
Quick Info
Total time: about 1 hour, plus a few hours for pressing
Preparation time: 40-50 minutes
Cooling/pressing time: at least 3 hours
Servings: 1 large tray (approximately 20-30 pieces, depending on portioning)
Difficulty: medium
Recipe type: wafer dessert, homemade cake
Ingredients
1 small package of wafer sheets (like Lica or a similar brand, 4-5 large sheets)
200 g butter (at room temperature)
300 g sugar
4 egg yolks
A pinch of salt
Lemon essence (to taste)
Grated lemon zest (from a small lemon, optional)
300 g walnuts, roughly chopped
Instructions
1. Prepare all the ingredients before you start on the cream. The sheets should be within reach, the butter taken out in advance, and the walnuts chopped.
2. Chop the walnuts with a knife, not too finely. Set them aside until the end.
3. In a heatproof bowl, combine the softened butter, salt, 150 g of sugar, lemon essence, lemon zest, and egg yolks. Whisk well until the mixture is smooth.
4. Place the bowl over a double boiler and continue to whisk constantly until it becomes a fluffy cream. This takes a few minutes – do not leave the cream unattended.
5. In a separate saucepan, pour in the remaining 150 g of sugar. Place it over low heat and let it melt slowly, stirring occasionally. Don’t rush; the sugar needs to caramelize evenly without developing a bitter taste.
6. Once all the sugar has melted and is liquid, quickly pour the caramel over the hot cream from the double boiler. Stir vigorously to prevent the sugar from hardening into one lump. Even so, sometimes a bit of caramelized sugar remains solid, but that’s okay; it will melt down later.
7. Keep the bowl over the double boiler and stir continuously to ensure all the sugar pieces dissolve and the cream is smooth.
8. Once the cream is ready, remove the bowl from the heat and immediately add the chopped walnuts. Mix quickly.
9. Take the wafer sheets and start filling them while the cream is still hot. Divide the cream between the sheets and level it off as quickly as you can, as it sets fast.
10. Stack the cake: sheet-cream-sheet, etc. Place a cutting board or a heavy tray on top (like a heavier cutting board) to press it down well. Let it press for at least 3 hours, ideally overnight.
11. Once completely cooled and pressed, cut the cake into portions with a long, sharp knife.
Why I Make This Recipe Often
I’ve kept this recipe because it always turns out well and doesn’t require hard-to-find ingredients. The cream is dense and caramelized, and the walnuts add texture. It keeps well for a few days. For me, it’s one of those quick desserts for holidays or whenever I need something sweet that lasts longer.
Tips and Variations
Tips
- All ingredients should be prepared in advance, as the caramel cream needs to be worked on quickly.
- The egg yolk cream should be hot when you add the caramel; otherwise, the caramel will harden and won’t blend.
- If you have help filling the sheets, the whole process goes faster and cleaner.
- Don’t insist on breaking all the caramelized sugar pieces immediately; they will melt when warm.
- It’s important for the sheets to be pressed well after filling, so they soften evenly.
Substitutions
- I haven’t tested it with whole eggs, but the recipe can be adapted by increasing the amount of sugar and butter. I prefer to use only the yolks and save the whites for something else (like a cake, for example).
- You can use butter with 82% fat or slightly less, but the texture of the cream may vary.
- Lemon essence can be replaced with vanilla or even omitted, according to your preference.
Variations
- You can glaze the top with melted chocolate for a crunchy layer. I’ve only done this with some of the portions.
- I don’t recommend substituting the walnuts for anything else in this recipe. The walnuts provide the specific flavor and perfect texture for the caramel.
Serving Ideas
- Cut into cubes or rectangles, depending on how you want to portion them.
- For a more festive presentation, cut into triangles and glaze with chocolate.
- Pairs well with coffee or tea.
Frequently Asked Questions
1. What do I do if the caramel hardens too much when I pour it over the cream?
If the yolk cream is hot enough, most of the caramel will melt when mixed in. If there are still pieces, leave the bowl over the double boiler and keep stirring; they will gradually dissolve.
2. Can I use egg whites in the cream?
Not in the classic version. I save the egg whites for a cake or another dessert. The yolk cream has the right texture for the wafers.
3. Can I use homemade wafer sheets?
The recipe is designed for thin commercial sheets. Using thick homemade sheets might yield different results, and the cream proportions may not suffice.
4. How do I keep the wafers fresh?
After cutting, store them in airtight containers or well-covered with plastic wrap. They last 4-5 days at room temperature, in a dry place.
5. Can I double the recipe for a larger tray?
Yes, the ingredients can easily be doubled if you need more pieces; just use a larger tray and ensure you have enough cream for each layer.
Nutritional Values (estimates per serving – 1 piece at 30 g)
Calories: approximately 170 kcal
Protein: 2.5 g
Fat: 10.5 g
Carbohydrates: 17 g
Calories may vary depending on the thickness of the cream layer, portion sizes, and the brand of wafer sheets. The walnuts and butter contribute most of the fat.
Storage and Reheating
Caramel and walnut wafers are best stored at room temperature in airtight containers or well-covered. They easily last 4-5 days. They are not suitable for reheating, but the longer they sit pressed, the softer they become. If you want to store them longer, they can be kept in the fridge, but let them come to room temperature before serving for optimal taste.
Ingredients: 1 small pack of Lica sheets, 200g butter, 300g sugar, 4 egg yolks, 1 teaspoon of salt, lemon essence, lemon zest, 300g coarsely chopped walnuts
