Ingredients
- 2 packs of wafer sheets (about 10–12 pieces)
- 400 g butter or margarine
- 2 cups sugar (about 400 g)
- ½ cup milk (about 125 ml)
- 6 tbsp cocoa powder
- 2 cups milk powder (optional, for a firmer, milkier filling)
👉 Optional: a handful of nuts, shredded coconut, or a few drops of vanilla/rum extract.
Preparation:
1. In a saucepan, melt the butter. Add sugar, milk, and cocoa.
2. Cook over low heat, stirring until everything combines into a smooth mixture.
3. Remove from heat, let it cool slightly, then (if using) stir in the milk powder until creamy.
4. Spread the warm filling between the wafer sheets, stacking them one on top of another.
5. Place a cutting board on top, weigh it down (e.g., with a pot) and let it set.
6. Chill in the fridge for a few hours, then cut into rectangles or diamonds.
📌 A double batch makes a big, tall wafer cake, perfect for sharing with family or for several days of sweet snacking.
