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Domino v oblátke: caramel checkerboard wafer rolls
Vanilla and cocoa sponge cake strips layered with caramel buttercream and wrapped in wafer sheets make four rolls, sliced into 40 pieces.
Save on PinterestRecipe at a glance
- Prep time
- 1 hr 30 min
- Cook time
- 30 min
- Temperature
- 180 °C (350 °F)
- Servings
- 40 pieces
- Difficulty
- Challenging
- Cuisine
- Slovak
Domino v oblátke is a Slovak Christmas dessert made with vanilla and cocoa sponge cakes cut into strips and stacked into a rectangular block like domino tiles. The layers are held together with caramel buttercream made from sugar dissolved in milk, a thick cooked flour mixture, and butter. The whole block is wrapped in a cake wafer sheet, creating an even checkerboard pattern when sliced. One batch makes four rolls, which are cut into thin slices once set.
Ingredients
Sponge cakes
Caramel buttercream
To assemble and decorate
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Instructions
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Make the sponge batter
Separate the eggs. Beat the yolks with the granulated sugar and vanilla sugar until pale and fluffy. Pour in the hot water, then stir in the flour sifted with the baking powder. Beat the egg whites until stiff peaks form and gently fold them into the batter.
Bake
Divide the batter in half and stir the cocoa powder into one half. Spread each half on a medium baking sheet lined with parchment paper and bake in an oven preheated to 180 °C (350 °F) for 12–15 minutes. Let the cake layers cool slightly.
Cut into strips
Cut each cake layer lengthwise into 8 equal strips, making 16 strips in total.
Make the caramel
Melt the granulated sugar in a wide saucepan until it turns to caramel. Carefully add 700 ml hot milk a little at a time (the caramel will bubble up), stirring until the caramel dissolves.
Make the buttercream
Whisk the flour into the remaining 300 ml milk, pour it into the caramel milk, and cook, stirring constantly, until thick. Gradually work in the butter, then keep the cream over steam so it stays warm.
Assemble
Spread a wafer sheet with the cream. Place one vanilla strip and one cocoa strip side by side in the center. Spread them with cream and top with two more strips in the opposite order: cocoa over vanilla and vanilla over cocoa. Spread with cream, wrap the wafer sheet around the strips, and place seam-side down. Assemble the remaining three rolls in the same way.
Decorate with chocolate
Decorate the rolls with melted chocolate and chill until set, preferably overnight. Cut into thin slices with a sharp knife.
Tip: The wafer sheet is easier to roll while the cream is warm, as it softens the wafer slightly. Add only hot milk to the caramel, a little at a time, since cold milk would cause it to splatter violently.
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 227 kcal
- Protein
- 3.4 g
- Carbohydrates
- 26 g
- of which sugars
- 19 g
- Fat
- 13 g
- of which saturates
- 7.5 g
- Fiber
- 0.6 g
- Salt
- 0.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Domino v oblátke – piškótové rolky s karamelovým krémom
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