Czech Hazelnut Wafer Cake (Oplatky)
A no-bake Czech classic made with Kolonáda spa hazelnut wafers, mascarpone, dulce de leche, and walnuts. Stack, chill, and slice - the layers soften into something rich and quietly addictive.
If you have ever visited a Czech spa town – Karlovy Vary, Mariánské Lázne, Frantiskovy Lázne – you will have come across oplatky, the large round wafers sold at every corner and handed out at the baths. They are light, slightly crisp, and taste faintly of hazelnut. Kolonáda is the brand you will most likely find outside of Czechia too, sold in European grocery stores, Czech specialty shops, and occasionally online. The wafers are sold in packs of around eight to ten and are meant to be eaten as a snack – but once you know you can turn them into a layered cake with ten minutes of work, eating them plain feels like a missed opportunity.
The filling here is three ingredients: mascarpone, dulce de leche, and chopped walnuts. The mascarpone lightens the dulce de leche slightly and gives the filling a creamy, almost mousse-like body. On its own, dulce de leche is sticky and very sweet – the mascarpone mellows it and makes it easier to spread without the wafers sliding around. The walnuts add a small amount of texture that keeps each bite from feeling too uniform.
Spreading is the only technique to get right. Work from the center outward and go all the way to the edges – any bare patches will stay crisp after chilling while the rest softens, which creates an uneven texture when you slice. A generous, even layer on every wafer is what gives you that clean, soft cut at the table.
The cake needs at least four hours in the refrigerator. During that time, the filling moisture slowly softens the wafers from crisp to something halfway between a biscuit and a crepe – tender, yielding, and completely different from how they started. Overnight is even better. The cake slices cleanly cold and holds its shape well, which makes it a practical make-ahead dessert for a gathering.
If you enjoy layered desserts, our Classic Napoleon Cake follows the same build logic with pastry cream between flaky layers. And if it is the dulce de leche you are after, our Southern Caramel Cake leans fully into that same deep, buttery caramel flavor.
Ingredients for Czech Hazelnut Wafer Cake (Oplatky)
- 1 pack (about 180-200g) Kolonáda Czech spa hazelnut wafers (oplatky)
- 250g mascarpone, room temperature
- 400g dulce de leche (cooked sweetened condensed milk)
- 85g walnuts, finely chopped
How to Make Czech Hazelnut Wafer Cake (Oplatky)
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1
Take the mascarpone out of the refrigerator 20-30 minutes before starting so it softens slightly and mixes smoothly.
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2
In a medium bowl, combine the mascarpone and dulce de leche. Mix with a spatula or spoon until fully blended and smooth.
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3
Fold in the chopped walnuts and stir to distribute evenly throughout the filling.
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4
Place one wafer flat on a plate or cake board. Spoon a generous layer of filling onto it and spread evenly all the way to the edges.
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5
Place the next wafer on top and press down gently. Repeat - filling, wafer, filling, wafer - until all wafers are used, finishing with a plain wafer on top.
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6
If any filling squeezes out at the sides, smooth it with a spatula or leave it as is.
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7
Cover the cake loosely with plastic wrap and refrigerate for at least 4 hours, or overnight. The wafers will soften into tender layers as they absorb moisture from the filling.
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8
Slice with a sharp knife and serve cold.
Nutrition (per serving)
- Carbs 50g · 43%
- Protein 9g · 8%
- Fat 25g · 49%
Tips & FAQ
Where can I find Czech spa wafers (oplatky)?
Can I use a different filling instead of dulce de leche?
How long does the cake need to chill?
Can I substitute the walnuts?
How long does the assembled cake keep in the fridge?
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