White Wafer Cake Bars
A delightful and light white wafer cake with layers of creamy filling and a hint of rum. This elegant dessert is easy to prepare and perfect for any occasion. Its crisp wafer layers and smooth, flavorful filling make it a crowd-pleaser. Enjoy this delicate cake as a sweet treat for gatherings or a special indulgence.
Instructions
- In a saucepan, bring the soy milk to a boil.
- In a separate bowl, mix the flour with a small amount of the boiling milk to create a smooth paste.
- Gradually add the flour paste to the boiling milk, stirring continuously to prevent lumps.
- Let the mixture boil for about 5 minutes while stirring, then remove from heat and allow it to cool to room temperature.
- In a separate bowl, cream the vegan butter with the powdered sugar until light and fluffy. Add the rum and mix well.
- Once the milk mixture has cooled, combine it with the creamed butter mixture, stirring until smooth to form the cream filling.
- Lay one wafer sheet on a flat surface and spread half of the cream filling evenly over it.
- Place the second wafer sheet on top of the cream, spread the remaining cream filling over it, and top with the third wafer sheet.
- Place the final wafer sheet on top, pressing down gently to ensure the layers stick together.
- Dust the top of the cake with a little powdered sugar.
- Cover and allow the cake to rest overnight so the flavors can meld and the wafers can absorb the cream.
- Cut into squares and serve.
Notes
- Cool the cooked milk-and-flour base fully before mixing with butter so the cream doesn’t split.
- Whisk constantly when adding the flour paste to keep the custard lump-free.
- Resting overnight is key: the wafers soften and slice cleanly the next day.
- For neat squares, use a sharp serrated knife and wipe the blade between cuts.
Equipment Needed
- Saucepan
- Stove
- Mixing Bowl
- Whisk
- Rubber Spatula
- Spatula
- Kitchen Scale
- Liquid Measuring Cup
- Cutting Board
- Knife
- Sieve
- Plastic Wrap
- Food Storage Container
Nutrition Facts
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