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Ingredients:
- For the Layers:
- 300–400g rectangular wafer cookies (vanilla or plain)
- For the Cream:
- 2 cups (500ml) milk
- 4 tablespoons cornstarch
- 1/2 cup (100g) granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup (115g) unsalted butter, softened
- For the Topping:
- Crushed wafer cookies or biscuit crumbs
Instructions:
1. Make the Cream Filling:
- In a medium saucepan, mix the cornstarch, sugar, and egg yolks with a little bit of milk to form a smooth paste.
- Gradually add the rest of the milk while whisking to avoid lumps.
- Cook the mixture over medium heat, stirring constantly, until it thickens into a custard-like consistency.
- Remove from heat and stir in the vanilla extract. Let it cool to room temperature, then beat in the softened butter until the mixture is smooth and creamy.
2. Assemble the Cake:
- Place a layer of wafer cookies on the bottom of a rectangular pan or cake mold.
- Spread a thin layer of the cream filling evenly over the wafers.
- Repeat the process, layering wafers and cream until all ingredients are used, finishing with a layer of cream on top.
3. Add the Topping:
- Crush some extra wafer cookies into fine crumbs and sprinkle them generously over the top layer of cream.
4. Chill the Cake:
- Cover the cake with plastic wrap and refrigerate for at least 4–6 hours or overnight to allow the wafers to soften and the layers to set.
5. Serve:
- Carefully remove the cake from the mold or pan. Slice and serve chilled for a light, creamy dessert.
Tips:
- For extra flavor, you can add lemon zest or a splash of orange liqueur to the cream.
- If you like it sweeter, drizzle some condensed milk between layers.
- This cake pairs wonderfully with tea or coffee.
Enjoy your delicious and easy No-Bake Wafer Cake!
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