This description fits the legendary, luxurious unbaked wafer cut (also known in many families as Grilled Slices, Tatra Slices or at home simply “those great walnut-coconut wafers from grandma”).

It’s exactly the type of dessert that used to be made on baking sheets at every wedding, christening or Christmas, and today it is unjustly a little forgotten. The combination of crispy cake wafers, rich walnut and coconut filling and soft cream (often thickened with condensed milk or butter and cream) is absolutely addictive.

If you want to relive this childhood memory, here is an authentic recipe, as our grandmothers used to make it:

Old-fashioned walnut-coconut wafer slices
What you will need:
1 package of large cake wafers (unflavored)
Walnut layer: 150 g ground walnuts, 100 g sugar, 50 ml cream or milk for steaming, 1 tablespoon rum (for aroma).
Coconut layer: 150 g grated coconut, 100 g butter, 80 g powdered sugar.
Soft cream: 250 g softened butter, 1 package of sweetened condensed milk (Salka) – either classic or pre-caramelized for a caramel touch.
Preparation:

1. Preparing the fillings
   Walnut: Pour hot cream (or milk) over ground walnuts and sugar, add rum and mix into a thick mash. The nuts will soften beautifully and become fragrant by briefly boiling.
   Creamy caramel cream: Beat the softened butter until foamy and whisk in the condensed milk at room temperature, spoonfuls at a time (it is important that the butter and milk are at the same temperature, otherwise the cream will curdle).
   Coconut: Remove part of the finished cream (about 1/3) and stir in the grated coconut.
2. Assembling the cake
   Place the first wafer sheet on a flat surface (such as a large cylinder or baking sheet).

1st layer: Spread the warm walnut filling and cover with the second wafer. Press gently.
2nd layer: Spread the coconut filling and cover with the third wafer.
3rd layer: Spread the remaining soft cream and cover with the last wafer.
3rd secret of success: Weighting
To ensure that the wafers and creams are perfectly connected and the cake does not fall apart when slicing, it needs to be weighed down. Place a clean baking sheet or large cutting board on the top wafer and place a few heavy books or milk cartons on top.

Leave in the fridge until the next day. The wafers will absorb the moisture from the creams, soften and the whole dessert will be cut like a cake. You can drizzle melted chocolate on top in a zigzag pattern before serving. Serve cut into small, neat cubes or diamonds with a good coffee.