If you don’t want to heat up your kitchen but make a spectacular looking cake, look no further than a wafer cake with fresh fruit.
The last time I made a cake like this was over 5 years ago when I serendipitously happened to find rectangular wafers to make a wafer cake. I really like these because you don’t have to bake them, and they do very well with fruit and whatever filling you want to use. I usually find mine in stores where there is a large Armenian population. Of course, if your store doesn’t have them, you can order them from Amazon – I am not getting compensated for that link, just want you to be able to find these wafers. They come in both rectangular and round.
Make it Your Own
Of course, when you make yours, you can put whatever you want in there. These are really a great way to use leftover fruits, just slice them and put them in the layers, maybe mixed with a little yogurt or sweetened sour cream. If you want to be indulgent, Nutella or sweetened condensed milk make great layers. You can even use the wafers for savory dishes because they are neutral tasting.
Wafer Flag
You are welcome to see how I made the Flag Wafer cake a few years ago. It was also really good, and I would up sharing it with my neighbors because it was so big. Have a look at the 2013 Independence Day No Bake Cake and get inspired!
Email Me the Recipe
4th of July Wafer Torte with Strawberries, Boysenberries and Roses
Equipment
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
- 1 box strawberries
- 1 box boysenberries
- *wafers
- ½ cup Nutella
- ¼ cup Rose Preserve
Yogurt/Cream Filling
- 1 cup sour cream
- ½ cup plain yogurt
- 1 tablespoon whipping cream
- 3 tablespoons sugar
Cream Topping
- ½ cup whipping cream
- 1 splash balsamic vinegar
- 1 teaspoon rose preserve
- ¼ cup powdered sugar
Instructions
- Mise en place
- Hull and slice the strawberries, keeping a few whole for garnishing the top.
Yogurt/Cream Filling
- Mix the yogurt, sour cream, whipping cream, and sugar together. Set aside.
Start Layering
- Using an offset spatula or frosting knife, slather yogurt/cream over a wafer. Put in on a nice serving dish.
- The next layer, spread Nutella on a new wafer. Put it on top of the yogurt/cream layer.
- The next layer, spread rose petal preserve on a new wafer.
- Be careful when you get to the edge as it as a tendency to drip. Put this layer on top of the Nutella layer.
- The next layer, spread more of the yogurt/cream on a new wafer, and place the sliced strawberries, as many as you can fit in a single layer.
- For the final layer, put a new wafer and spread it with the yogurt/cream mixture. Then place the boysenberries and strawberries nicely. Set aside.
Make the cream
- Put the cream, vinegar,and rose preserve in a bowl and start whipping it either in a stand mixer or hand held mixer. When it starts to thicken a little, add the powdered sugar, and continue to whip until it is nice and thick. It will probably not ever get like whipped cream, but should be spoonable.
- Spoon the cream over the fruits in a nice pattern. Put the torte in the refrigerator for at least 3 hours, better overnight, for all the layers to soak up the flavors.
Tried this and really liked it. I couldn’t get the rose stuff, so I just didn’t put it in. It was really good. Thanks