I’ve always loved the Romanian caramel and walnut wafers, also known as “Foi Lica”, which is actually the name the wafers are sold as, in stores. However, I didn’t get to enjoy them very often as my mom didn’t make them at home. I would enjoy it mostly around the winter holidays when I would go Christmas carolling with my sister. As a welcome, some of the neighbours would offer us these sweet, delicious wafers. But I could never have enough. They were like the forbidden fruit. And of course, the shop-bought ones were never the same as the homemade ones.
A few weeks ago I noticed a new Eastern European shop in my town, and I went in to see what they had. And low and behold, I noticed “Foi Lica” on one of the shelves. I just had to buy them and this weekend I finally had the time to make the cake. While I am writing these lines, I am looking at it, in the kitchen, standing under a stack of cookbooks to soften. I won’t be able to cut into it until morning.
This recipe requires patience, especially when working with hot caramel, but the result is well worth the effort. The crispy wafer layers, filled with rich caramel and walnut cream, create an irresistible dessert that you will want to make over and over again. But don’t worry, because the “Foi Lica” come in a big pack, you will have plenty to enjoy every time you decide to make this dessert.
The Ingredients for the Romanian Caramel and Walnut Wafers Recipe
To make this traditional Romanian dessert, you’ll need one pack of wafer sheets, usually containing six layers. The filling consists of 450 grams of caster sugar, which is caramelized to give the dessert its signature rich flavour. Five eggs and a pack of butter are used to create a smooth, creamy texture when combined with the caramel. For added crunch, 300 grams of chopped walnuts are also needed. Because in Romania a lot of our desserts contain rum essence, the caramel and walnut wafers recipe makes no exception, so this is needed as well.
How to Make Romanian Caramel and Walnut Wafers
Since this recipe moves quickly, start by preparing all your ingredients in advance. Begin by separating 50 grams of the total sugar amount and mix it with the eggs until fully incorporated. Use a food processor to chop the walnuts into a rough consistency—small enough to blend into the filling but still noticeable when biting into the wafers. Cut the butter into smaller pieces so it melts evenly when added to the caramel.
In a large pan, add the remaining sugar and melt it slowly over low heat. This process takes time, and it’s crucial to stir occasionally with a whisk to ensure even melting. Be careful not to burn the sugar, as it can turn bitter. Once the caramel reaches a golden brown colour, add the butter, whisking continuously to incorporate it smoothly.
Next, slowly pour in the egg mixture while whisking vigorously to prevent scrambling. Once fully incorporated, remove the pan from heat and mix in the chopped walnuts, rum essence, and a pinch of salt. Stir well to combine all the flavours.
To assemble the wafers, cover your working surface with cling film and place the first wafer sheet in the centre, with the waffled side facing up. Spread a thin, even layer of the caramel and walnut mixture across the entire sheet. Repeat the process, layering the wafer sheets with caramel filling until all sheets are used. Finish by placing the final wafer sheet on top.
Wrap the assembled cake tightly with cling film and place a heavy weight on top, such as a stack of cookbooks. Allow the wafers to rest for at least three hours, but for best results, leave them overnight. This resting period allows the filling to harden and the wafers to soften, binding everything together.
Once set, trim the edges if they lack filling. Cut the wafers into rectangles or diamond shapes, depending on your preference, and serve.
Notes and Tips:
- Working with melted sugar can be tricky and can cause severe burns. No matter the desire, don’t stick your finger into the pot to taste the caramel.
- Sugar can burn quickly, so keep an eye on it while melting. Stir occasionally to ensure even caramelization.
- To avoid scrambling the eggs, pour them in gradually while whisking vigorously.
Romanian Caramel and Walnut Wafers Recipe – Foi Lica
Ingredients
- 1 pack wafers sheets Foi Lica – found at Eastern European shops
- 450 gr caster sugar
- 250 gr butter with a minimum of 80% fat
- 5 eggs
- 300 gr walnuts
- 1 tsp rum essence
- pinch of salt
Instructions
- This is a fast recipe so start by preparing all the ingredients.
- Separate 50 gr of sugar and mix them with the eggs until incorporated.
- Chop the walnuts in a food processor to a rough consistency. You still want to taste their crunch when you eat the cake.
- Cut the butter into smaller pieces.
- Add the sugar to a large pan and melt over low heat. This will take some time.
- Use a whisk to mix from time to time.
- Beware not to burn the sugar.
- Once the melted sugar has a beautiful golden brown colour, add the butter.
- Whisk continuously to incorporate.
- Add the eggs and mix slowly, pouring it gently into the melted sugar whilst you whisk vigorously so you don’t cook the eggs.
- Once incorporated, remove the pan from the heat and add the walnuts, rum essence, and a pinch of salt.
- Mix well.
- Cover your working surface with cling foil and lay the first wafer sheet in the middle, with the waffled side facing up.
- Spread caramel and walnut sauce evenly, to cover the entire sheet.
- Place another sheet on top, again with the waffled side up and repeat the process.
- Repeat until you finish the waffle sheets. Cover the cake with the last waffle sheet.
- Wrap the cling film around the cake and place some heavy weights above it. I used three cookbooks.
- Let them sit with the weight on top for at least 3 hours – best overnight.
- Once the cream is hard and the wafers have softened, it’s ready to serve.
- Cut the edges and discard them if they don’t have any cream between them.
- Cut the wafers into the desired shape (rectangular or diamond) and serve.
FAQ
Can I use store-bought caramel instead of making it from scratch?
While you can use store-bought caramel, homemade caramel provides a richer and more authentic flavour. I wouldn’t recommend it. If using pre-made caramel though, ensure it has the right consistency to spread evenly between the wafer sheets.
How should I store the wafers?
Store the wafers in an airtight container at room temperature for up to a week. Avoid refrigerating them, as the wafers may become too hard.
Can I make this recipe ahead of time?
Absolutely! In fact, making it a day in advance allows the flavours to develop and the wafers to reach the perfect consistency.
What can I serve these wafers with?
We usually serve these caramel and walnut wafers at the end of a dinner party, or when welcoming guests. They also pair beautifully with coffee, tea, or a glass of dessert wine.
For more similar traditional Romanian desserts, check out my recommendations below:
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