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Oct 25, 2013 11:01 AM

Where's the wafer cake in Brooklyn?

I have several recipes for 'wafer cake' but have never made it, even though I'm curious. Is just such a potchke. So I was happy to find it one dayin a market in Boro Park. Unfortunately, i put it back and left the store because I was in a hurry and t was too busy. Now I can't remember where I saw it.

Does anyone know which bakery makes it or which markets carry it?


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    1. re: ahuva

      I'm not exactly sure as I've really only seen a recipe and a photo, and, briefly, in a long forgotten appears to be a xake ade of very thin layers with some sort of cream in between the layers. What intrigues me is that the recipevI have cals for 'bakers' ammonia'. I'd ake it myself, but as I said,is a real potchke. I think the recipe and photo are in the Balabusra's Choice cookbook.

      1. re: Miri1

        I'm not sure,but I think I've seen this cake in Pomegranate , in the front refrigerator case, near the entrance (past the cheeses).

          1. re: zsero

            Kind of similar to napoleon but not made of puff pastry and tye cream is not whiped cream or pudding, it appears to be more of accoating of chocolate cream, rsther than a thick layer. It lookssort of like a thick sugar wafer cookie, or a very thin layer cake.

            1. re: Miri1

              i'd love to see a pic of one, if anyone has one handy...

              1. re: ahuva

                If I ever find it, I will post a picture.

                1. re: Miri1

                  I think what you're looking for is Seven Layer Cake, a Hungarian Jewish classic. Here is a source in New York with a pic:


                  Good luck and good eating :).

                  1. re: almond tree

                    Nope, not a 7 layer cake. I'm very familiar with those, both as a Hungarian and hone baker ( and eater!).

                    What I'm looking for (again, I have not actually eaten one so its just conjecture as to the texture etc) appears to be very thin pastry layers, almost looking like pie dough, filled with alternating layers if an equally thin chocolate filling. The result looks sort of like those Israeli sufar wafers, but two toned instead of the one we see in stores.

                    After all f my serching, I suspect thatI will find its more attractive than tasty, but I still want to try it, if I can find it.

                    1. re: Miri1

                      Could you be thinking of a Pischinger torte? (


                      This is certainly what my (Hungarian) family used to buy at the (Hungarian) Rigo bakery on the Upper East Side when I was a child.

      2. A search turned up this: It may not help you find it in Brooklyn, though.

        I've never seen or tried wafer cake myself, but it appears to be different than 7-Layer Cake.

        2 Replies
        1. re: hbg1

          Yep, that looks like what 'm looking for. At least I now know it does exist! :)

          1. re: Miri1

            a search shows also Russian wafer cake called oblatne. I guess you must have been in a Huntgarian or Russian store in Boro Park. I have never senna or heard of these.

        2. Miri...
          Now that I've seen the link to Rockland Kosher posted down thread I know what you are talking about.
          Growing up this cake was known a Vafflen. As you mentioned it is similar to sugar wafers. My wife buys the round wafers at a local Hungarian grocery (they actually come from Poland and are under a Polish Rabinnical supervision, She spreads them with a Nutella like chocolate hazelnut spread, and stacks the layers about 4" high. She heats chocolate ganache and pours over the entire cake and lets cool. She then cuts individual pie wedges. She has also done this with squares and strawberry or bananna filling. I've never seen this in a local kosher bakery, but asked my MIL about it. Her late 2nd husband (not Mrs. B's Father) and his family owned a Hungarian kosher bakery here in Connecticut from the 1930s to the 80s and they used to make this cake. They would cut squares and sell it in the refigerated case with the eclairs and Napoleons. If you can find the wafers, it's really not a potchke, just spreading the filling and melting chocolate in a double boiler. You could do that on a hot plate in your hotel.

          2 Replies
          1. re: bagelman01

            I know which wafers you're speaking of. The reason I call it a potchke is because the recipe I have requires you to make a dough, then roll it thinly and bake it ( on the backs if sheet pans), then mae the filling/cream and spread t between the cooled layers. Your recipe, using the wafers, sounds soooo much simpler andI thank you for that alternatice!

            I'm still going to seek out the cake I saw, unless I imagibed the whole thing! But at least niw I knw I can create a simpler version when I choose!

            1. re: bagelman01

              Bagelman, please let me have the complete info on the Polish wafers, so that I could locate them in the New York area (Bklyn, Manhattan, Queens). Brings back tasty memories from my Hungarian childhood.