No bake wafer roll cake

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Today I want to share a simple recipe for a delicious dessert. This time we'll prepare a no bake wafer roll cake, made out of vanilla filling, wafer rolls and buttery biscuits.

 

Incredibly smooth, subtly vanilla filling is a fantastic background for distinct hazelnut flavour. Lightly salted biscuits bring a pleasant buttery note, while crunchy hazelnuts bring contrast to the texture. A very simple cake that doesn't require much work, and that is easy to adjust to your taste.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm baking tin)

  • ~300 g  buttery biscuits
  •  ~300 g stuffed wafer rolls, eg. hazelnut, cocoa or cream flavoured

Vanilla filling

  • 1 l milk
  • 150 g (~3/4 cup) sugar
  • 2 tsp vanilla paste
  • 4 egg yolks
  • 80 g cornstarch (~3 tbsp)
  • 80 g wheta flour (~3 tbsp)
  • 200 g butter, at room temperature

Decoration

  • 200 g hazelnut spread (eg. Nutella)
  • 30 - 40 g chopped hazelnuts

Method

  1. Prepare vanilla pudding that will be the base of vanilla filling. Pour around 500 ml milk into a large pot and add 150 g fine white sugar. Stir through the liquid in the pot shortly, only until sugar dissolves, and heat it up for a few minutes over medium heat, until milk starts to simmer slowly.
  2. Meanwhile, work on remaining ingredients. Add 4 large egg yolks, 80 g wheat flour, 80 g cornstarch and 2 tsp vanilla paste to remaining 500 ml of milk. If you don't have vanilla paste at hand, you can replace it with vanilla extract or vanilla sugar. In the last case add it to the pot together with regular sugar. Stir through the mixture shortly, until uniform.
  3. Return to the cooker hob. If the milk has started to simmer, turn the heat under the pot to low and add pudding base to hot milk, stirring constantly. Once you've got a uniform liquid turn the heat back up to medium-low and cook pudding for a few minutes until thick and smooth. Don't stop stirring it in the process, as otherwise it will stick to the bottom easily and it won't be difficult to burn it. If it happens, pudding may become bitter and you'll need to start afresh.
  4. Once you've got the right texture take the pot off heat and pour its contents into a wide dish. Cover the top of pudding with plastic wrap to prevent a thick skin from forming and set it aside to cool completely. You can prepare pudding a day ahead - just remember to take it out of a fridge a few hours before making the filling.
  5. Once your pudding has reached room temperature, prepare vanilla filling. Put 200 g soft butter into a large bowl and cream it with an electric mixer until light and fluffy. Butter and pudding should be at similar temperature, so remember to take butter out of a fridge a few hours ahead. 
  6. Once you've got the right texture scrape down the sides of the bowl with a silicone spatula and start adding cool pudding to the butter. Do it slowly, a tablespoon at a time, and cream the contents of the bowl thoroughly before adding the next batch. It is worth scraping down the sides of the bowl again from time to time. It will ensure that everything combines as it should and help you assess if the filling is smooth.
  7. Set the vanilla filling aside for a moment and move on to cake assembly. Arrange a layer of buttery biscuits in a rectangular baking tin, 18 x 28 cm. Bottom of the baking tin should be lined with baking paper, and its sides - with paper or acetate foil. Try to ensure that biscuits are as close to one another as possible to prevent vanilla filling from sticking to the bottom of the baking tin.
  8. Transfer around a half of vanilla filling onto the biscuit base and spread it carefully with a silicone spatula across the whole surface. Start by arranging it in such a way that it covers as much surface as possible. This will weigh down the biscuits and lower the risk they'll shift underneath as you spread the filling.
  9. Even out vanilla filling and cover it with a layer of stuffed wafer rolls. Use your favourite: hazelnut, cream, cocoa or pistachio. My wafer roll layer completely separates two parts of vanilla pudding.
  10. Put remaining vanilla filling on top of wafer rolls and spread it as evenly as possible, creating a base for the last biscuit layer. Arrange the biscuits and press them down lightly so they stick to vanilla filling.
  11. Pour 200 g of heated up hazelnut spread, such as Nutella, on top, and spread it carefully across the whole surface with a silicone spatula. Don't move the biscuits in the process. You can replace hazelnut spread with chocolate glaze, pistachio paste or whipped cream and mascarpone. Finally, scatter roughly chopped hazelnuts on top. Put the cake into a fridge for a few hours, or best overnight, for vanilla filling and decoration to set.
  12. Enjoy!

Approximate nutritional value

100 g

  • 344 kcal
  • Carbs: 39 g
  • Fat: 19 g
  • Protein: 6 g
  • Fibre: 1 g

1 slice (recipe makes 15 slices)

  • 493 kcal
  • Carbs: 55 g
  • Fat: 27 g
  • Protein: 8 g
  • Fibre: 1 g

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