Hazelnut Wafer Cake

Since it’s like a gazillion degrees outside, best not to turn on the oven and instead turn to a no-bake recipe instead.

And while cheesecakes usually dominate during this season, let’s not do the same old, and see what we have in the pantry.

You’ll most likely already have everything already at home, and if you don’t have Lino Lada Gold, you can instead just use 15 g more of melted dark chocolate, but I do recommend using this spread as it is like gold in a spread!

Wafers, hazelnuts, chocolate, what else could you ask for?

Add the wafers and hazelnuts for the base into a food processor and ground them. Add melted butter and milk and combine until incorporated, then press the mix into a lined baking mould and place in the refrigerator.

Melt the dark chocolate and leave it to cool down a bit.

In the meantime again ground the wafers and hazelnuts in a food processor.

Mix the whipping cream until soft peaks, then add melted chocolate and Lino lada Gold spread and continue mixing until stiff peaks. Add the wafers and hazelnuts, and fold them into the cream.

Spread the cream over the base and put it back to the fridge.

To prepare the ganache, heat up heavy cream and pour it over chopped chocolate. Leave it for a minute, then stir it until melted and fully combined.

Pour the ganache over the cake and leave it for an hour to set.

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Hazelnut Wafer Cake

Yield: 16

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Ingredients

Base

• Hazelnut wafers - 250 g
• Roasted hazelnuts - 50 g
• Butter - 100 g
• Milk - 100 ml

Cream

• Hazelnut wafers - 150 g
• Hazelnuts - 50 g
• Whipping cream - 400 ml
• Dark chocolate - 85 g
• Lino lada Gold spread - 2 tablespoons

Ganache

• Dark chocolate - 100 g
• Heavy cream - 100 ml

Instructions

1. Add the wafers and hazelnuts for the base into a food processor and ground them. Add melted butter and milk and combine until incorporated, then press the mix into a lined baking mould and place in the refrigerator.
2. Melt the dark chocolate and leave it to cool down a bit.
3. In the meantime again ground the wafers and hazelnuts in a food processor.
4. Mix the whipping cream until soft peaks, then add melted chocolate and Lino lada Gold spread and continue mixing until stiff peaks. Add the wafers and hazelnuts, and fold them into the cream.
5. Spread the cream over the base and put it back to the fridge.
6. To prepare the ganache, heat up heavy cream and pour it over chopped chocolate. Leave it for a minute, then stir it until melted and fully combined.
7. Pour the ganache over the cake and leave it for an hour to set.

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