I made this extremely easy cake for my son's First Communion. You can find the wafers tort in Eastern European stores. This is so simple - a true no bake cake!

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Name: Waffle Torte Rosary Cake - No Bake!
Prep time: 30 min
Cook time: 11 h 30 min
Total time: 12 h
Yield: 12
Cuisine: Polish
Ingredients: 5 Wafel Torte Layers; 4 tablespoon Blackberry preserve; 4 tablespoon Rose preserve; 2 cup Nutella; 6 ounces White chocolate; 1 cup Heavy cream; 10 Chocolate covered sunflower seeds red; 10 Chocolate covered sunflower seeds green; 10 Chocolate covered sunflower seeds purple; 20 Chocolate covered sunflower seeds yellow; 5 Grapefruit jelly beans white; 4 Pink jelly beans (Mary); 1 Semisweet chocolate bar

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INGREDIENTS

-- Cake --
5 Wafel Torte Layers
4 tablespoon Blackberry preserve
4 tablespoon Rose preserve
2 cup Nutella
-- Ganache --
6 ounces White chocolate
1 cup Heavy cream
Decoration
10 Chocolate covered sunflower seeds ; red
10 Chocolate covered sunflower seeds ; green
10 Chocolate covered sunflower seeds ; purple
20 Chocolate covered sunflower seeds ; yellow
5 Grapefruit jelly beans ; white
4 Pink jelly beans (Mary)
1 Semisweet chocolate ; bar

Servings

INSTRUCTIONS

Put wax paper on the edges of a large cake platter. Best is a footed platter than you can turn around,

Place one wafer on the plate, then spread blackberry preserves on it. Then put another wafer, and spread rose preserves on that, then the third and fourth layer are Nutella. Then put the "cake" in the refrigerator over night so the layers can stabilize, at least 12 hours..

To make the ganache, put the bowl, beater and cream in the freezer for at least 20 minutes or until the cream is so cold it is almost frozen. Put the chocolate in a double boiler and melt over simmer water, stirring frequently. When it is almost all melted, add half of the cream. Put the rest of the cream in a mixer and beat it until you can see patterns, but not until stiff peaks form. Carefully add the melted chocolate, and beat again until stiff peaks form.

Take the cake out of the refrigerator, and plop a large amount of the ganache on top, then spread it around and on to the sides. When it is completely frosted, you can put on the decorations.

When you are finished decorating, put it in the refrigerator until ready to serve, at least 3 hours. Remove wax paper before serving.

It is best to cut this with an electric knife, and tell guests to eat their slice like a sandwich, as a fork does not do well with this cake.

NOTES

Use an electric knife to cut this cake, and tell guests to eat their slice like a sandwich. Forks do not do well.

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Waffle Torte Rosary Cake - No Bake!

-- Cake --
5 Wafel Torte Layers
4 tablespoon Blackberry preserve
4 tablespoon Rose preserve
2 cup Nutella
 -- Ganache --
6 ounces White chocolate
1 cup Heavy cream
 Decoration
10 Chocolate covered sunflower seeds red
10 Chocolate covered sunflower seeds green
10 Chocolate covered sunflower seeds purple
20 Chocolate covered sunflower seeds yellow
5 Grapefruit jelly beans white
4 Pink jelly beans (Mary)
1 Semisweet chocolate bar

Put wax paper on the edges of a large cake platter.  Best is a footed platter than you can turn around,

Place one wafer on the plate, then spread blackberry preserves on it. Then  put another wafer, and spread rose preserves on that, then the third and fourth layer are Nutella. Then put the "cake" in the refrigerator over night so the layers can stabilize, at least 12 hours..

To make the ganache, put the bowl, beater and cream in the freezer for at least 20 minutes or until the cream is so cold it is almost frozen.  Put the chocolate in a double boiler and melt over simmer water, stirring frequently.  When it is almost all melted, add half of the cream.  Put the rest of the cream in a mixer and beat it until you can see patterns, but not until stiff peaks form.  Carefully add the melted chocolate, and beat again until stiff peaks form.

Take the cake out of the refrigerator, and plop a large amount of the ganache on top, then spread it around and on to the sides. When it is completely frosted, you can put on the decorations.

When you are finished decorating, put it in the refrigerator until ready to serve, at least 3 hours.  Remove wax paper before serving.

It is best to cut this with an electric knife, and tell guests to eat  their slice like a sandwich, as a fork does not do well with this cake.

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Decorated - still sitting on the wax paper
arbpen

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (64g)
Recipe Makes: 12 Servings

Calories: 343
Calories from Fat: 249 (73%)

Amt Per Serving		% DV

	Total Fat 27.7g	37 %
	Saturated Fat 8.5g	42 %
	Monounsaturated Fat 11.8g
	Polyunsanturated Fat 5.9g
Cholesterol 16.5mg		5 %
Sodium 200.1mg		7 %
Potassium 337.2mg		9 %
Total Carbohydrate 18.2g		5 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 15g
Protein 10.2g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 343

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Armenian Coffee

I recommend pairing it with this recipe

"Both of these foods are rich, and the bitterness of the coffee offsets the sweetness of the cake." — arbpen

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REVIEWS

arbpen

I just had the last piece of cake this morning. It lasted five days without any ill effects. Just as moist and tasty as it was the first day. It is a rich cake, and a little slice goes a long way, that's why we were able to have it five days.

11y