Traditional recipes

Wafer sheet cake

Wafer sheet cake

"Mommy ... it's like tetris ..." That game with the squares that had to be matched ... :)) In essence, an extremely simple and very good cake.

  • 2 was Neapolitan
  • 400 g chocolate (300 g bitter + 100 g with milk ... I used it with milk and hazelnuts)
  • 200 ml whipped cream (I used Hulala)
  • 100 g butter
  • 200 g crushed biscuits (I used honey biscuits)
  • vanilla essence, rom
  • 50 g raisins, 50 g thick cut walnuts

Servings: 20

Preparation time: less than 30 minutes



In a saucepan put the whipped cream together with the broken chocolate pieces on the fire and leave it until the chocolate melts, without getting very hot. Add diced butter. Homogenize. Then add the broken or hand-crushed biscuits to the robot (as it is easier for you), the raisins soaked before and the roasted and chopped walnut. Let the composition cool a bit and when you notice that it has set well, put it between the wafer sheets and smooth well. Let the cake cool and put on a weight for about 20-30 minutes, then lift the weight. Portion and serve.

Optionally you can drip the chocolate icing obtained from a little whipped cream and dark chocolate.

Cake sheets

Thanks Robert!
Wk fulfilled!
Diana .
PS I kept it as a favorite, because I find it easy to do.

What nice sheets came out.
Good for you. I really like your recipes.
Te tzuc!

so far I haven't had the courage to make such sheets, I find it & quotriscant & quot: don't burn them, don't break them, ufff, they turned out so beautiful for you.

He he, in the picture of the recipe only a sheet of cake appears, that is, the only one that escaped the whole: D But the cream "sticks" them as soon as it hardens, it's all about carefully reconstituting each sheet.

I saw in some pictures on the blog that you use an electric oven. I also recently bought one, but I still don't know how to use the functions. How do you make cakes? At what level do you put them and what function do you use (traditional top-down baking or convection)?

Hi Ionela. I usually use traditional baking, I only use convection when I have two dishes in the oven and I don't want to exchange the smell :) I don't know if that's what you mean, but I try to put the trays in the middle of the oven. But everything is relative, it depends a lot on what you cook and only by experimenting will you get to use the oven at its maximum capacity. I schedule it to notify me at certain intervals and I go to check how the baking goes, then I adjust the temperature, the time and maybe even the position of the tray.

Thank you very much for the answers!

With pleasure, I hope you find it useful.

would it work without ammonia to make frying sheets?

I don't know what to say, I've never tried. To avoid an unpleasant situation, wouldn't it be easier to use ammonia anyway?

Hi, these cake sheets are the ones from my childhood, only then there was "quotamoniac".
I was waiting for my mother to make a mistake and for a piece to break and for me to eat, because until she put the cream on it and it became fluffy, it was an eternity for me.
Please tell me the source, where do you buy it because in the "capitalist" trade there is not much or maybe yes, and it escaped me!
Waiting for your answer.

N.B. I discovered a great cake recipe can you let me send it to you?
It turned out to me like in stories, which is true I don't have pictures but I will do it again and I can send.

I don't think you've been careful enough, ammonia is everywhere. Look in the district where the baking powder is and you will surely find it.
You can send me the recipe on fb, I can't resist such a praised cake :)

As I asked you on May 2, please tell me the source today, where to buy ammonia, as in the "capitalist" trade there is not much or maybe yes, and it escaped me!
Waiting for your answer.

Are you talking to me about AMMONIUM BICARBONATE?

:)) Well, what else can I talk about? Just not about the gaseous ammonia, here we are talking about the recipe for cake sheets.

Brr! I forgot to tell you that it is not found here, that is in Canada, and "when I was little" this food ammonia I ask about was found in the store, sold not in an envelope but in a glass jar and I remember that my mother after what he was unpacking kept him cold, and when he was making sheets for Alba like snow he smelled of moving your nose, now instead, what is sold in an envelope does not seem to me to reach the same performance.
I make cakes out of passion sometimes taken to the extreme, with less eating, I like to thank my friends culinary when we all get together.

I didn't know you were in Canada, I was really surprised why you didn't see something like that in the trade. Canadians probably don't like sheet cakes :) I don't remember the ammonia in the jar, but you may have "improved" it in the meantime with all sorts of nonsense.
I like to hear that there are people like you, especially in Canada where, as far as I know, the semi-finished products are in power. I think your friends really appreciate you.

Hi, I returned to my motherland ready for school and I went to the district with baking powder and here is the ammonium baking soda. Made, eaten, licked on the fingers, in a word & quotca at my mother's house & quot, I called her and told her what cake I make like that. we will do more.
But let me tell you, 2 sheets came out of the Aryan race and one a bit mulatto. (I forgot it in the oven) Good luck with my little boy who said & quot mom that smells like this & quot.
I hope you don't mind but I broke your recipe with some changes :) namely: I put semolina instead of flour in the lemon cream and I also added a packet of butter.
Today I will make sarmale in beef sheets (it's just their time), with chicken breast.

:)) If the boy didn't attract your attention, the mulatto cake sheet could turn into black. I'm really happy when I hear that someone is tearing / improving my recipe. :)

although we are not on that recipe (please don't apostrophize me), I forgot to tell you, I burn the beef leaves with homemade borscht - and it's acruuuuuuuuuuu

It's no problem, after all it's still a recipe. Good idea with borscht, otherwise the sheets are quite sweet.

now I took them out of the oven and I am very proud of them. 3 whole sheets that look exactly like you in the picture. now let's see if the lemon cream comes out. when he grew up, he waited his turn for the dough. jam horns. thanks for all these wonderful recipes

With pleasure! I see you're busy today :) Since you managed to keep all three sheets of cake whole, I don't think you should have any problems with lemon cream)

I have a request for you, knowing that you are the savior of beginners and not only. I want a recipe similar to the simple biscuits on the market, that the husband is operated on and consumes these biscuits. Please!

Now I find out that I am someone's savior :) I don't know what kind of biscuits you mean, somehow the petit beurre? I posted a blog on it RECIPE of biscuits, but I don't think it is suitable for your husband's diet.

Oh God! It's about those cookies without any god. popular, simple. Anyway, thanks for the intention!

No problem. I don't think it's worth consuming so much time and energy to make those cookies.

Hi! For some time now, he has been eyeing this recipe: P and only these days I have a little time to put it into practice. It's just that I have the same problem as Rodica: I'm in a place where I can't find ammonia at all. Could I replace it with baking soda or something? Would "affect" the sheets? I really want to prepare these sheets, they look great to me.

Hi, unfortunately I don't really think that ammonia can be replaced with anything else (it's possible I'm wrong, I don't put my hand in the fire). Ammonia has an important role in the recipe, its role being to break the cake sheets. Have you tried to look in small Romanian shops, or of any other minority in our part of Europe?

Yes, I have a Romanian shop here, but they only have baking soda :(
For Easter I will take a walk through the neighboring cities, maybe I will find. I've been holding these sheets for a while and I won't give up until I make them: P
Not for nothing but I came out with everything I did for your networks and I think it will come out a wonder :)
Thank you very much!

You don't have to, I wish I could help you find a replacement for the ammonia in the cake sheets without "searching" through all the neighboring cities. Thank you for the trust you have in my recipes)

I spread them directly on the baking paper, cut the paper to the size of the tray. The paper remains on the sheet until it is filled with cream, I place the sheet with the paper up. my favorites are the powdered croissants in the bag (: p). The lemon cream cake has become my beautiful family's favorite. (I wrap the cake with white icing). Congratulations!

Thanks! It seems logical your way of & quotoper & quot, probably that's how we should do with the cake sheets - just as we should do in the case of those croissants :) Certainly the cake looks very well covered with white icing, no wonder that lemon cream cake has become so popular in your family.

Huh, I escaped :), I made them tonight because I was afraid of the stretch, and they didn't break, hehe :). It is a small mistake that is possible: the ingredients are 10 tablespoons of oil, and the description is 8 tablespoons of oil. I put 8 as in the description.
I wish you a peaceful Easter, a strong stomach for hearty meals and good health!

Thanks as well, although it's a bit late :) I was gone and I didn't have much access to the internet.
It was actually 10 tablespoons of oil (it's the recipe for the cake sheets that I always use), but when I wrote the recipe I confused them with the 8 sugar: D But, as you noticed, it doesn't matter much - this is because the amount of flour is not fixed and we can easily juggle oil or sugar (if we want the cake sheets to be less sweet). Anyway, I'm glad that your sheets came out and that you managed the preformance not to break them (even from the first attempt!) :)

It doesn't matter, it's never too late :).
It suits me better like this: 8 tablespoons oil and 8 sugar :) (we reduce the calories :)).
But my cake came out of nowhere, the cream is great, the wonderful sheets in contact with it. I knew I couldn't go wrong with a recipe on your blog. Thanks!

So it was a mistake with a happy ending :)) Although there is something inevitable in the kitchen, I want to believe in happy endings and so I want you to never fail with any recipe on my blog :)

Sorry, are there 10 tablespoons of oil or 8, how many do you say are put in the recipe?

I have to be the one to apologize. :) It's about 10 tablespoons of oil, now I've changed the recipe.

I have a question for any recipe: if you replace caster sugar with powdered sugar, will the quantities be respected? A lot!
P.S. Impressed as I scrolled to get to the comment section :)

The quantities are no longer respected, but I don't really know how to help you either. I had this dilemma before and I came to the conclusion that a tablespoon of powdered sugar does not sweeten as much as a tablespoon of caster sugar. Then a tablespoon of powdered sugar weighs less than a tablespoon of caster sugar. If you really want to use it on cake sheets, the simplest is to do it empirically (just as I was convinced that the two types of sugar do not sweeten the same): put the same amount of powdered sugar, then taste the composition of the cake sheets and gradually add more until the "sweetness" of the sheets corresponds to your tastes.
Maybe that's the reason for so many comments received on recipes, I give answers that put you even more in the fog :)

I am convinced that you have confused starch with ammonia, no wonder the world is nowhere to be found. Starch is used for softening, and for loosening it is much better baking powder (which is made of baking soda plus activating agent such as lemon salt), although if you know it can be done without, only with beaten egg whites and comes out fine as pandispan. But ammonia is the worst growth agent, because it leaves that pungent and inaccurate smell like cyanide and is one of the E's, maybe daia is not found in some countries

:) And I am absolutely convinced that I did not confuse starch with ammonia. So what do we do? We are two convinced people, but obviously someone is wrong here :))
I, like my mother and grandmothers (and many others), make cake sheets using ammonium bicarbonate (which in Romanian kitchens is known as ammonia). That it smells of cyanide or that it is an inorganic compound, it seems that it has not bothered us for generations, since the recipe for cake sheets is still prepared in Romania.
The recipes are numerous and inventive, so starch is probably used in many ways in gastronomy. I generally use it instead of flour for cake creams, starch makes creams a finer, more delicate idea.

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1. Melt the sugar. Be sure to let it caramelize as much as it turns golden. Otherwise, you risk burning too hard and having a bitter taste.

2. Add the butter or diced margarine, ground walnuts (or hazelnuts) and chopped banana, stirring constantly, until smooth and incorporate the cream.

3. After the composition has boiled for about 4 minutes, remove from the heat and add the rum essence. Be prepared to fill the wafer sheets while it is still warm, so as not to harden.

4. Put the first wafer sheet in a tray and spread the cream over it, then place the next sheet and repeat the procedure until you finish. fasting cake.

5. After placing the last sheet, place a white sheet on top of it and press it with a heavier object (for example, a wood chipper).

6. Lasa fasting cake to cool and harden for a few hours or even overnight. Serve this delicious dessert cold.

Quick cake - with wafer sheets and nut cream

Do you remember the childhood cakes with wafer sheets? I still remember the roll made by my mother, with wafer sheets and which I cut as soon as it came out of the kitchen. Today's recipe is a quick one and is very easy to make.


  • 250 g butter or margarine
  • 1 packet was Neapolitan
  • 300 gr small butter biscuits
  • 250 gr ground walnuts, 200 gr caster sugar, 5 tablespoons cocoa
  • 250 ml milk, rum essence

For decoration you need strawberry syrup or chocolate and white or dark chocolate. If you want the cake to be fasting, replace butter with margarine and milk with soy or almond milk. For decoration you can use dark chocolate, without milk.

  1. Boil the milk together with the sugar and when it boils take it off the heat and add the diced butter (or margarine, as the case may be), ground walnuts, chopped biscuits, 5 tablespoons of cocoa and mix well - at the end add the essence of rum
  2. Spread the cream between the wafer sheets and pour the icing - melted chocolate in a steam bath.

Leave it to cool a little and then serve. Good appetite!

Method of preparation

Boil in a bowl, sugar, cocoa and 200 ml of sweet milk. Stir until the sugar melts, then remove from the heat and add the butter. Stir again to melt the butter. Add a few tablespoons of rum or brandy. Quickly grind the biscuits and walnuts and mix them in a bowl. Put a few tablespoons aside and add ground almonds for garnish at the end.

We take the cocoa syrup and pour it over the biscuit mixture with walnuts. Add the coconut and mix well. I came up with a whirling composition that I thinned with the rest of the milk. We use a tray in which we place each wafer sheet, we put a thin layer of cream. Grease the last sheet with cream and sprinkle with a mixture of biscuits, nuts and almonds. I put a wooden bottom over the cake to press evenly and let it cool.


Does it happen that we don't have time ?! We almost never have time. I thought I was the only person in a time crisis, that I didn't know how to organize myself, but it seems that everyone around me has the same problem. Since I discovered this recipe, I tell you that I don't have such big problems with dessert. It is made super fast, even a child can prepare it and it is delicious.
Here's what we have to do:


2 sheets of wafer & # 8211 from trade
200 ml of milk
80 g of sugar
50 g chopped dark chocolate
50 g milk chocolate
200 g butter
250 g biscuits
100 g coarsely chopped walnuts
100 g raisins
1 tablespoon rom

For decoration:
100 g milk chocolate & # 8211 melted in 2 tablespoons of milk

Boil the milk with the sugar and chocolate, until they reach boiling temperature and melt, then take them off the heat and add the butter.

Incorporate the ground biscuits, raisins, walnuts and rum.

Pour the composition over the first wafer sheet, cover it with the second sheet and put something heavy on them. Put it in the fridge for a few hours then cut it into diamonds or cubes before serving.

Pishinger cake is very easy to prepare and is delicious. Several variants have been developed since the original version, but its name comes from its inventor, the confectioner from Vienna - Oscar Pischinger.

Fry the hazelnuts lightly, leave to cool and grind finely.

Put the butter, whipped cream and sugar over low heat, stirring constantly, until they start to thicken.

Add the chocolate to the mixture taken from the heat and stir until it melts and incorporates. You can now add flavors if you want.

Allow the cream to cool slightly and incorporate the hazelnuts.

Spread 3 tablespoons of cream on the first wafer sheet, add a new sheet and cream and so on until the cream is finished. Cover the cake with a protective foil and press lightly. Leave it like this for 3 hours.

Melt the chocolate on top or prepare a chocolate icing and cover it all.

Let it harden after which you can serve it.

Serve the Pishinger cake with wafer sheets and chocolate cream after the icing has hardened.

Cake with wafer, caramel and walnut leaves

It is a delicious cake and quick to prepare. Convince yourself by trying the wafer cake recipe. Cake with wafer sheets, walnut kernels and cocoa - It is easy to make and is really delicious - For this recipe, you need the following. Stuffed salted croissants & # 8211 Zakopane ea. See more ideas about Cakes, Food, Recipes. Delicious for breakfast, packaged for school or work. Spread a square sheet of dough, then cut the sheet once from top to bottom, in the middle. Gourmet trip: The most beloved traditional Easter desserts and cakes around the world. Pour the water into a saucepan and put it on the fire.

Gradually add the margarine, shredded pieces of sugar, sugar, rum essence and walnuts. A delicious cake with yogurt on the counter and cherries. How to prepare a delicious appetizer pudding recipe with vegetables and cheese, perfect for breakfast, or.

Delicious wafer cake, nuts and apricot jam & # 8211 a sweet and sour dessert

This cake has a special taste. I recommend you to prepare it as soon as possible, in order to pamper yourself with a delicious dessert. The cake made of wafer sheets, nuts and apricot jam is quite easy to prepare, so it's worth a try.

Ingredients for the wafer cake, nuts and apricot jam:

  • 125 gr sugar, 100 ml water
  • 125 gr margarine, 1 tablespoon cocoa
  • 100 gr ground single biscuits, 100 gr ground walnuts
  • 300 gr apricot jam, a few simple biscuits
  • 1 wafer sheet

How to prepare the cake from wafer sheets, nuts and apricot jam?

Spread the jam on the wafer sheet. Then cut the wafer sheet in half to get two equal sheets.

Place a row of biscuits over the two wafer sheets and press lightly with your hand to stick.

Mix the water with the sugar and put it in a pan, to boil. After a minute of boiling, add the diced cocoa and margarine. Turn off the heat and stir until the margarine melts. Add the ground biscuits and nuts.

Immediately spread the hot filling over the biscuits. Distribute evenly over the entire wafer sheet. Cover the filling with the other wafer sheet. Put the wafer sheet upside down so that the biscuits come inside.

Put stains on the cake, a chopper or another heavier object (weighing about 1 kg) so that the wafer sheets stick together. Wrap the cake in cling film so it doesn't dry out and set it aside for a few hours.

Cut the cake into slices before serving. Good appetite, with your loved ones and increase your cooking!

Video: Εύκολο σοκολατένιο γλυκό με γκοφρέτες σε 10 λεπτά. foodaholics. wafer chocolate cake (January 2022).