Wafer cake, Carlsbad style
A recipe by Christoph Wagner, Wagners Restaurant Hollabrunn
Ingredients: 150 g butter, 90 g icing sugar, 60 g “Powidl” plum jam, 100 g couverture, 10 g sliced, roasted almonds.
Beat the butter with the sugar, stir in plum jam. Spread the cream thinly on 7 wafer sheets, spread 1 table spoon couverture on top as a second layer. Stack up the 7 coated wafer sheets and top off with the last wafer sheet. Cover top with remaining chocolate, sprinkle with almonds – allow to rest for a good 2 hours in the fridge. May be served as a cake or cut into cubes.