Walnut and Caramel Wafer Cake
A simple yet delightful cake that has been a favorite since childhood. At home, we enjoyed it with bright and round wafer sheets, combined with a creamy blend of condensed milk and nuts.
I was thrilled to discover many homemade caramel cream recipes which exceeded my expectations. I particularly love this recipe, as the caramel hardens slightly, making the cake convenient to eat, while enhancing the rich flavors of nuts and buttery caramel.
Place the butter and powdered sugar into two separate bowls.
In a heavy-bottomed pan, melt the sugar over low to medium heat, stirring periodically to prevent burning.
Once the sugar is nicely caramelized, begin adding 1 tablespoon of butter at a time, mixing carefully...
...followed by 1 tablespoon of powdered sugar, mixing. Continue this process until all the powdered sugar and butter are incorporated.
Add the chopped walnuts, mix, and then take the mixture off the heat.
Allow it to cool slightly, then quickly blend in the egg yolks.
Begin spreading the cream onto the sheets. It's best to apply the cream while hot, as it will harden and become more challenging to spread if it cools.
Adjust the cream amount to your liking and use a knife to evenly spread it on each wafer sheet, stacking them as you go.
Do not apply cream to the top of the last wafer sheet.
Place a heavy board or tray atop the cake and press down using something firm from your kitchen.
Allow it to set for about 5-6 hours or overnight.
Once set, slice as preferred and savor. Note that this cream doesn't soften the sheets, which allows for a satisfying contrast between crunchy wafer layers and the rich, dense cream.
Enjoy your treat!
