Romanian Caramel and Walnut Wafers Recipe – Foi Lica
This traditional Romanian dessert is a wonderful way to bring a nostalgic and delicious treat to your home. Enjoy every bite of its crunchy, creamy, caramel goodness!
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.