One of the most common cakes to be floating around the house when I was growing up is the light and moreish oblatne, a wafer cake layered with a luscious chocolate paste. I don’t think my mother ever put ground nuts through it, so I’ve broken family tradition by doing so. It really works.
This is incredibly easy to construct and will last in a sealed container in the fridge for about a week.
Servings |
pieces
|
Ingredients
|
![]() |
Divide the chocolate filling into four (250 g) before using. This ensures the layers will be evenly filled.