This is an easy recipe for a traditional Ukrainian wafer cake. The wafers are purchased making this cake fast and easy to make. It is extremely light and reminds me of the best part of a waffle ice cream cone: the last bite! The cream in this version is made with cooked sweetened condensed milk (dulce de leche) and unsalted butter. Additionally, you can make the same cake with regular sweetened condensed milk. Both taste incredible! I also like to top the cake with hazelnuts. The flavors pair so well together and the crunchy texture is also a bonus!
In the US, the wafers can be purchased at a local Eastern European International Food store for around $3. Often times if you search for one around you, you might be able to find one as “International Food Store”. I’ve been able to find these stores in places like Knoxville TN and Raleigh NC so they do exist. Alternatively, you can purchase these through Amazon. They are very expensive and people have mixed results getting an unbroken product but in a pinch, it might work (I do not get any profit from this link).
The cream of this traditional Ukrainian wafer cake is really easy but is best made with a Ukrainian cooked sweetened condensed milk. The Nestle dulce de leche would be the closest equivalent.
Check out some more of my Ukrainian traditional recipes like these farmer’s cheese pancakes or cold summer soup.
Easy Traditional Ukrainian Wafer Cake
Ingredients
- 1 package cake wafers
- 1 can Nestle dulce de leche
- 1 stick unsalted butter (room temperature)
- 1/4 cup chopped hazelnuts (optional)
Instructions
- Beat room temperature butter for 5 minutes until light, airy and creamy.
- Add in the can of dulce de leche and continue beating for around 10-15 minutes until it is light, and volumunous.
- Spoon the cream onto the first cake wafer and spread thoroughly. Make sure to scrape it into the wafer indents throughout the sheet. The cream should be divided into about 10 parts, for the 9 wafers in the package and for some on top.
- Put the next layer on and repeat adding the cream.
- Continue until the last wafer. Spread the remaining cream onto the last wafer.
- Spread the chopped hazelnuts on the top of the cake.
- Refrigerate for 4 hours or overnight.
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