How To Make Oblatne s Čokoladnom Karamel Kremom (Tort Wafers Cake)

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How To Make Oblatne s Čokoladnom Karamel Kremom (Tort Wafers Cake)

These giant tort wafers are very common in Croatian and across the Balkans. You’ll find really a ton of oblatne recipes, they all have varying ingredients and cooking times. 

This dessert was simply called “čokoladne oblatne,” but today, we can call it “wafer with chocolate dulce de leche” because this really is dulce de leche, but our grandmas just weren’t familiar with that name, for them it just was “cooked milk with sugar.”

 

When I was researching for the right recipe to share for these tort wafers, I found a lot of them! Some oblatne recipes needed only ten or twenty minutes of preparation but I have chosen this one with a longer cooking time.

Balkan Cooking Recipe_Tort Wafers Cake

 

This recipe takes two and a half hours, but I promise you, it’s definitely worth it. Don’t be afraid –  you only have to stir it a few times during that 2.5 hours. It’s not like you’ll need to stand in front of the kitchen stove the whole time. 

Let’s get to the recipe and start making this delicious Croatian dessert.

 

Oblatne Ingredient List

  • 1-liter milk
  • 600 g sugar
  • 200g of chocolate for cooking (the darker, the better)
  • 250 g butter
  • a pinch of salt
  • One pack tort wafers (5 sheets)

Oblatne Recipe

  • Pour the milk into a larger bowl, add the sugar and bring it to boil while stirring
  • When the milk boils, reduce the heat to a minimum and cook for 2.5 hours while occasionally stirring. This is a long process during which sugar milk will slowly change color and turn into caramel. After about 30 minutes of continuous cooking, the liquid will become a light cream color, after the next half hour, it will become even darker, while the latter result will be a true dark caramel color. I have taken a few photos while cooking so you can see the difference. Keep in mind that the caramel only thickens to its full extent once cooled. Just be careful to stir slowly, as the caramel can easily and suddenly rise up when you put the spoon inside the pot. What you are actually making here isn’t just called caramel, you’re actually making what is known as “dulce de leche”. You can pour this mix into a jar, close it, cool it and use it later in your desired way (over ice-cream is excellent!). You will use this caramel to pour over the wafers to give you a very lovely crispy wafer dessert, but in this recipe, we will do a few more things…
  • After the 2.5 hours, add the chopped chocolate to the hot caramel, stir to melt it and then add the chopped butter and keep stirring
  • On a low heat, continue to cook for another 2-3 minutes with stirring continually and then, that’s it – you’ve made the filling
  • Place the wafers into a tray. I always put the wafers in a baking tray, so I don’t make lots of mess.
  • Coat each piece of the wafer with about 6-7 tablespoons of the sauce, spread evenly all over and cover with another piece of wafer
  • When you’re done with all four layers of chocolate caramel, put a few books on the top or something else heavy just to help the filling stick to the wafers, or else it may separate after cooling and drying
  • Once cooled, cut the wafers and store them in an airtight container, until you are ready to eat them
  • They go deliciously well with a cup of coffee, tea or a glass of milk

More Croatian And Balkan Recipe Ideas

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