The wafer cold cake, a dessert I made for a Sunday dinner, certainly not light, but at least on the weekend I cook something more elaborate.
Considering that if there is one thing I love, it is chocolate, then I adore wafers, obviously chocolate ones, so this cake could only be as I wanted it.
I must say, the initial idea was to add dark chocolate shavings to the white part we see on the surface, but I was afraid it would be too chocolaty.
A cake that should be consumed in about 3 days.
A dessert suitable for the summer period, but at my house, we eat cold desserts even in winter, so I recommend it in all seasons.
A dessert similar to a cheesecake, but instead of cookies, we have wafers as a base, a different and really good texture…try it to believe!
If I have piqued your curiosity even a little, then try this simple and tasty sweet of mine and let me know.
Approximately 534 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients to make the Wafer Cold Cake
- 10.5 oz chocolate or hazelnut wafers (for the base)
- 2.8 oz chocolate or hazelnut wafers (for the filling)
- 7/8 cup whipping vegetable cream
- 1 cup mascarpone
- 1/4 cup butter
- 4 chocolate wafers
- 1 oz milk or dark chocolate
- 0.7 oz butter
Tools
- 1 Cake pan Springform pan
Preparation of the Wafer Cold Cake
Prepare the cake base by crushing 10.5 oz of wafers, then add 1/4 cup of butter and mix well.
Prepare a 9 or 10-inch diameter cake pan, cover the base with parchment paper
Cover the cake base with the prepared mixture, smooth it well with the help of a spoon, and refrigerate for at least 30 minutes; if in a hurry, 10 minutes in the freezer.
Crush 2.8 oz of wafers for the filling and set aside.
Whip the cream, then add the mascarpone and mix well.
Divide the cream and mascarpone mixture equally into two bowls, add the crushed wafers to one and mix well to incorporate them.
Retrieve the cooled cake base, add the cream with the wafers, and smooth it well with a spoon.
Now add the remaining white cream and create the final layer of filling by smoothing it as well.
Refrigerate for at least 4 hours to cool, or if in a hurry, 45 minutes to 1 hour in the freezer.
Once the cake has cooled, melt the chocolate with the butter in the microwave or in a saucepan and drizzle it as decoration on the surface of the cake.
Now take the 4 wafers, cut each into 3 parts, and place them here and there on the cake, as shown in the photo.
Put back in the fridge for 10-15 minutes and it will be ready to serve… try it and let me know!
