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Waffles with caramel cream with walnuts

Waffles with caramel cream with walnuts

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A childhood cake that I always remember with pleasure. This year I was on a short vacation in Romania and I brought a supply of wafer sheets.
In the absence of wafer sheets, I make the countertop roll filled with this cream.

  • 2 was Neapolitan
  • 2 whole eggs
  • 250 g butter (or margarine)
  • 500 g sugar
  • 200 g walnuts

Servings: 12

Preparation time: less than 60 minutes

RECIPE PREPARATION Waffles with caramel cream with walnuts:

Cut the walnut into small pieces.

Boil eggs, margarine and 250 g sugar on a steam bath until thickened; leave on the steam bath.

250 g of sugar are burned in a Teflon pan; add the finely chopped walnuts and leave a little with the burnt sugar.

Add to the rest of the cream and pour over the wafer sheet; cover with the second wafer sheet and place a weight on it until it cools, then portion.

Good appetite!


Wafer, caramel and walnut cake is the simplest and fastest cake! I don't think there is a child who doesn't melt after this cake full of caramel and walnuts.

And the fact that a platter ends without you realizing when and how this was possible makes you think & # 8230 how many times will you have to redo the cake to get full?

Waffles with caramel and walnuts are the cakes that my brother and I quarreled when we were little. It was customary for me not to eat a lot of sweets, the chocolate would probably have spoiled, I didn't really touch the commercial candies, and among the homemade cakes this was my favorite. While Adi took my chocolate and left the packaging back, so that I wouldn't notice immediately, I hid pieces of wafers with walnuts and caramel in a cardboard box, where he thought I was keeping my collection of paper napkins. We ate secretly and I had enough for a week, because my mother usually made two cakes, especially around an important event. Fortunately, we also had the communist period in the house of butter, chocolate, Sibiu salami and other things that were very difficult to reach in the country. There were "order boxes" and my mother was friends with the ladies there, who gave kindness only to certain people. My mother helped the ladies get leather shoes or quality fabrics, and they let her buy everything she wanted from the auction house. I was not allowed to tell other children that we have chocolate or Sibiu salami in the house, so as not to make them feel bad, although I don't know how it was that all the children in the block still had Chinese chocolate. The same one I kept hidden from my brother.

I remember many dishes from that time, walnut cakes, rolls, cakes of all kinds, but this was the one I liked the most. And today it happens to me when I go a long way by car and enter a gas station to want to buy wafers. I eat twice of them and give them to my husband or child. I can't find the pleasure of the taste I have when I eat homemade waffles with caramel and walnuts.

Nothing compares to the cake with wafer sheets, caramel and walnuts! I prepared with my neighbor and my friend Georgiana and for our children when they went on a trip. Of all the desserts, wafers with caramel and walnuts the first ones are over.

Wafer, caramel and walnut cake it is a simple, quick, easy to prepare and extremely delicious dessert. If you have nuts from your own garden, it is also very cheap, otherwise the price for walnuts has exploded, but this cake is worth all the money.

It is very important that the nuts are lightly fried before being put in the cake. Their aroma is more intense. I use rum essence. It seems to me that it goes best with walnuts. This is probably due to the fact that I grew up with this taste. Vanilla also works, but the aroma is lost next to the walnut, which has a strong taste due to the oils contained in it. In conclusion, if you put vanilla you put it in vain.

You will not feel it at all. You need a stronger aroma. Try rum (alcohol) if you do not want to use the essence. You can put, in addition to nuts and hazelnuts, or just hazelnuts.

Another important detail is that when you caramelize the sugar it is that it inchwide quickly in color, you have to work quickly from the moment it catches the color of the caramel, not to end up being dark brown or black. There are two methods of caramelization. One with water, another simple, just sugar in the pot. In both cases do not mix in the pot with a spoon until it starts to take on color, just tilt the pan & # 8211 if necessary!

The best part about this recipe is that everything is ready when you turn off the heat. Do not rub butter separately, as we have seen in other recipes. My recipe is fast and very good! And this can be confirmed by 28 children in the choir, by friends who tried the recipe, but also by those who follow my blog and tried the recipe.

Here is the list of ingredients and how to prepare the cake with wafer, caramel and walnut leaves:


For the cream:
400 g walnuts
200 g sugar
5 eggs
250 g butter
1 teaspoon free of rum

For caramel:
300 g sugar

First of all, I started to lightly fry the walnuts. We kept them in the preheated oven at 200 ° C for a few minutes, being careful not to burn them.

I chopped the walnut, but not very finely. I softened the sugar, then I added the butter, sugar and nuts one by one, stirring after each one until it is homogenous. I left the pot on low heat all this time.

At the end I gradually added beaten eggs and mixed until the composition thickened, then I took it off the heat. At this point I added the rum essence and mixed well. I immediately poured it over a wafer sheet.

I covered with another sheet and repeated the operation until I finished the cream and the sheets. I put a weight on them so that there is pressure and they stick well together.

I left the cake with caramel wafer sheets and walnuts overnight with the weight on it, then I cut it into cubes.

Good appetite and increase the cake!

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Cake with wafer sheets and caramel cream

Wafer roll with caramel and coconut cream is a tasty dessert, but also very fast. It requires few ingredients and in the shortest. We do this until we finish the cream. I only used 4 wafer sheets.

Homemade Dessert presents a variety of recipes for desserts and homemade sweets that you can cook easily and quickly. Neapolitan wafer cake with caramel and nuts, or Lica leaf cake. Now for the holidays, I wanted to prepare it because I know.

Wafer sheets filled with caramel and walnut / Lica sheets

Since childhood, I don't remember a specific food, but I know all the cakes my mother or grandmother used to make. I've always liked sweets and here I am, and I hope that the passion will be inherited.

I kept thinking about what my favorite childhood cake was, the one my mother made most often and which I would eat at any time. I love caramel, so the cake called in my mother's notebook "Foi Lica" is my favorite. We prepare it now on every occasion and the first one disappears from the plate, no matter what fine cakes I make.

It is not complicated, it is done quickly and requires little attention.
We need:
6 wafer sheets
450 g sugar
6 eggs
300 g chopped walnuts
250 g butter (82% fat)

Put 400 grams of sugar in a saucepan and caramelize it over low heat, taking care not to burn it. When the sugar is completely melted and has a golden color, add the butter cubes and mix until incorporated.

Separately mix the eggs with 50 g of sugar and add them in a thin thread over the hot mixture, stirring constantly with a whisk to avoid cooking the eggs. At this stage, I recommend that you have a help that pours the egg mixture and you mix it vigorously.

Continue mixing with a whisk until the cream thickens, then remove from the heat and add the chopped walnuts and a little rum.

On a plate we place the first wafer sheet with the bigger holes on top and we put the filling that we spread well, we continue with the next sheet and so on until we finish with a wafer sheet. Put a cling film on top, place a wooden chopper and a heavy object on top and let the sheets soften and the cream harden overnight.

The next day we cut the cake into squares / rectangles / rhombuses.

Wafer sheets with caramel cream, biscuits and walnuts

Today we celebrate 7 years of sister´s kitchen! ♡♡
We can't believe that 7 years have passed since we published the first recipe. We are glad that you have been with us during these years, and that you have been patient whenever we have disappeared from the blogosphere. For this special day, I chose one desert which reminds us of childhood, namely wafer sheets filled with caramel cream, biscuits and walnuts.


• 1 cup and a half of sugar
• 400 ml sour cream for whipped cream
• 200 g walnuts
• 150 g biscuits
• 50 g butter
• was Neapolitan

Method of preparation:

1. In a saucepan with thick walls put the sugar and melt it over low heat.
It melts until it turns golden and acquires the texture of a syrup.
2. Pour the sour cream over the caramelized sugar, mix lightly and let it boil until the caramel melts.
3. In the meantime we grind the biscuits and walnuts & # 8211 we also left pieces of walnuts cut coarsely for texture and appearance.
4. After the caramel has melted, take the pan off the heat and add the ground biscuits and walnuts. Then add the butter from the fridge.
5. Mix well and let it cool a little (not at all!)
6. We put the first sheet of wafer on a wooden bottom, and spread a layer of cream over it.
The same until we finish the sheets and the cream.
7. After we put the last wafer sheet, cover it with a baking sheet or aluminum foil, and on top we will put another wooden bottom to press the cake.
We leave it overnight.

Waffles with caramel cream

I tried this recipe. Is wonderful. Thanks for it.

With pleasure, thanks for the confirmation :)

We tried too. And it came out very buuuun. Thank you very much for recipe!

With pleasure! I expect you to try other recipes. With the same success, obviously: D

Thanks for the recipe. This is exactly the taste we are looking for in caramel cream. Absolutely delicious.

However, I made a minor change: I put almonds instead of walnuts.

No problem. I like the change you made, and I imagine how good those almonds must have been in caramel cream.

I will do it too, thank you for the recipes, it helps me a lot

With pleasure, I want all the recipes to be a real help to those who read them, not just an idea / suggestion and that's it.

super good: D I did this too :)). I love cream as much as I like the rest of your networks. I did a lot: D and they all had the desired result: D keep it the same: P: P: P

I will try :) I would like to tell you to keep it the same, until you can say that you made all the recipes on the blog, but I don't know if it's so good in a hurry, then you will probably say that you want to public more often others: D

Excellent cream! I just put out the flame on the stove and I can't wait for a "cream" - cream, that is - among the wafer sheets! I join your fans too! :-)

:) Simona, after you slip the caramel cream among the wafer sheets, you can quietly slip among my fans - as you count them on your fingers, for now there is enough space :) On Facebook, however, it is much more crowded.

Hello Robert, Happy Holidays and congratulations for the blog !! I have 3 technical questions for the wafer recipe with caramel cream: here (in Canada) there are Lica sheets that seem to be smaller than the ones I remember from Romania, there are 5 sheets in a package and each sheet is about the size of a sheet A4 (23x29 cm more precisely). It was as if in Romania the sheets were bigger. My question is if the quantities of cream in your recipe are okay to fill 4 sheets of those found here. I would like to make it taller than 3 sheets. The second question is how much butter is put (as if the package of butter there is 200gr.) Or 250gr? Here the butter comes in a 250gr package. The third question is how long before it can be done so that the sheets don't get too soft, but I don't have the cake to make on New Year's Eve (I would like to do it today for New Year's Eve). Thank you very much and good luck to the blog! All the best for the New Year! Roxane

Hi Roxana! You remember well, the most common wafer sheets are larger in Romania (but I know that there would still be smaller ones in our country, about the size of an A4 sheet). The ones I used for this recipe are 27x37 cm in size. Doing a quick calculation, I & quotda & quot that for 4 sheets you should get to the fixed caramel cream.
You remember well, here the package of butter has 200 g (the one of margarine has 250 g).
You can make the cake without problems, it keeps well even after several days.
Good job, Happy Birthday! and I am waiting for you on the blog and a 2014! :)

Robert, thank you very much for the answer! I definitely come to the blog because 1) it inspires confidence in me :-) 2) the recipes are easy to follow and 3) we have a good family friend here who has been craving plum dumplings for some time! The man asks his mother-in-law or his wife to make them and if we see each other at lunch break, I will also hear the plum dumplings! And walking these days on the blog, I saw the recipe for you and I said that I will make it to our friend that it is no longer possible (I remember the procedure in general because my grandmother who raised me made dumplings with plums. hmmm. weekly. :-) as a child when it was plum time. So visit you again! I wish you a beautiful New Year's Eve party if you have plans and a healthy New Year, with joy, prosperous and full of tasty recipes and as many fans as possible !! Roxane

It's a great site! I'm glad I found it. I'm not a specialist in cakes, but I often do for that I do not want to buy the child from the store, and here I found delicious recipes and explained in great detail. I have already saved in the footsteps. a few and I will try them!

I hope my explanations help you, Cristina. And if some are not clear enough, do not hesitate to ask me for more details - I promise I will try to answer you sooner (I see you wrote to me two weeks ago). Now all we have to do is wait for the little one's verdict, after he tastes the cakes made according to my recipes.

is the best site for recipes, easy to understand and very varied .. I can say that I have put into practice many of your recipes, ROBERT and no matter if there are other sites I remain faithful to it .. I never failed nothing, whether it was food or cakes. I don't have nuts in the house now, I'll put ground hazelnuts. what do you say it's ok health, thanks for existing. and only good from barcelona!

Caramel cream is more than ok with ground hazelnuts instead of walnuts. if I weren't so stingy, I think that's the only way I would do it :)))) Thank you for the intention to stay true to my culinary site, I will try not to make you regret that you said to stay. I received another laudatory message above, I'm already starting to feel a little confused. to know that it is not at all easy for me to answer such a thing, because I feel the need to tell you something that will make you feel just as good :)

Waffles with caramel cream and coffee

How about another dessert with coffee ? Exactly some wafers with caramel cream and coffee. If you didn't know yet, find out now that this combination of caramel and coffee is delicious. The coffee gives a special aroma to the caramel. But I think you're already imagining how good a coffee candy can be, right?

I told you a few weeks ago, when I showed you the homemade chocolate recipe with espresso coffee, that I received a test for coffee machine , exactly one Prima Latte II - Breville brand manual espresso machine , about which I had heard many good things.

Well now I've tested it and I have to tell you it does espresso very good. The coffee thus obtained does not even compare with that made in a kettle or coffee maker. Made with a device of this kind, ie an espresso machine as it is Prima Latte yl from Breville a much more concentrated and tastier coffee comes out.

But this coffee machine doesn't just make espresso, as you might think. It has several functions and can also make a long coffee or a coffee with rich milk foam , maybe heat the milk if you want to make yourself a cocoa milk or you simply need some warm milk for the little one.

See in the video below, see how the wafer is made with caramel cream and nuts!

Click on the picture and subscribe to the Youtube channel!

So in the morning, in the first hour it is very convenient to use such a device because you will simply have coffee at the touch of a button, which I find very convenient compared to other methods of making a coffee.

But let me tell you how I made the wafers with caramel cream and coffee which were very appreciated by those who tasted them. I mean, us, my husband's family and co-workers, because we made these wafers with caramel cream and coffee especially for his birthday.

Video: How to Make Brown Sugar Caramel Sauce (May 2022).


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    Yes, everything makes sense

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    And it is not far to infinity :)

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    Do not puzzle over it!

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