Ciasto Kajmakowy Herbatniczek

Ciasto Kajmakowy Herbatniczek, also known as “Caramel Wafer Cake,” is a delicious no-bake dessert popular in Polish cuisine. This cake combines layers of crispy tea biscuits with creamy caramel and rich toppings, creating a treat that’s both indulgent and easy to prepare. Perfect for special occasions or as a quick dessert for unexpected guests, this recipe is a testament to simplicity meeting decadence.

Ingredients:
Tea biscuits (herbatniki): 400 g
Sweetened condensed milk (dulce de leche or kajmak): 1 can (400 g)
Butter: 150 g, softened
Dark chocolate: 100 g
Heavy cream: 50 ml
Crushed nuts (e.g., walnuts or hazelnuts): 50 g (optional)
Directions:
Prepare the caramel filling:
In a mixing bowl, combine the softened butter and kajmak (caramelized condensed milk). Whisk or beat until smooth and creamy.

Layer the cake:

Line a rectangular baking dish with parchment paper for easy removal.
Start with a single layer of tea biscuits at the bottom of the dish.
Spread a thin layer of the caramel mixture over the biscuits.
Repeat the process, alternating layers of biscuits and caramel until all ingredients are used, finishing with a caramel layer on top.
Make the chocolate ganache:

Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the dark chocolate, stirring until fully melted and smooth.
Pour the ganache over the top layer of the cake and spread evenly.
Add toppings:

Sprinkle crushed nuts over the chocolate layer, if desired, for added texture and flavor.
Chill:
Cover the dish with plastic wrap and refrigerate for at least 4-6 hours, or overnight, to allow the layers to set.

Serve:
Slice into squares or rectangles and serve chilled.

Serving and Storage Tips:
Serving: Serve chilled for the best texture and flavor. A small piece goes a long way due to its richness.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Variations:
Coconut Twist: Sprinkle shredded coconut between the layers for a tropical flair.
Coffee Infusion: Dip the tea biscuits briefly in coffee before layering for a mocha-inspired dessert.
Nutty Delight: Use a mix of almond and hazelnut spread instead of kajmak for a nut-based version.
Fruit Fusion: Add a layer of sliced bananas or strawberries between the caramel layers for a fruity surprise.