vanilla wafers:

Ingredients:
1 cup (220g) sugar
50g butter (softened at room temperature)
100g breakfast cream
A few tablespoons of milk, if needed
1 cup (150g) flour (sifted)
1/2 cup (100g) vegetable oil
2/3 cup (100g) powdered sugar (sifted)
1/4 teaspoon vanilla extract
4 sheets of Mikado wafers

Instructions:

Prepare the Caramel Sauce:

Pour the sugar into a pan and place it over low heat. Allow the sugar to melt slowly without stirring.
Occasionally, swirl the pan gently to ensure the sugar melts evenly without burning.
Once the sugar is fully melted and caramelized, add the softened butter and the breakfast cream (warmed over a double boiler). Stir continuously until the butter and cream are fully incorporated into a smooth, flowing caramel sauce.
If the caramel becomes too thick, add a little warm milk or extra cream to loosen it up.
The sauce should have a smooth consistency. If it’s too thick due to the type of cream used, mix in a bit more milk or cream.
Prepare the Filling:

In a separate pan, toast the sifted flour over medium heat for about 1015 minutes, stirring frequently to remove the raw taste. The flour should not change color.
Add the vegetable oil and mix until smooth.
Turn off the heat and allow the mixture to cool slightly before adding the sifted powdered sugar. Mix well to combine.
Return the mixture to low heat, stirring until it becomes slightly more fluid. Add the vanilla extract and mix.

Assemble the Wafers:

Place one sheet of Mikado wafer on a flat surface and spread half of the caramel sauce evenly over it. Quickly place a second wafer sheet on top and press down firmly.
Spread the prepared filling over the second wafer, followed by placing the third wafer sheet on top.
Spread the remaining caramel sauce over the third wafer, and finally, place the fourth wafer on top.
Place a heavy object on top of the assembled wafers and let it sit for 3 to 4 hours to ensure the layers adhere well.
Slice and Serve:

Once the wafers are set, use a sharp knife to cut them into desired shapes.
Ensure the caramel sauce is warm but not hot when spreading it on the wafers to avoid softening them too much. If the caramel or filling thickens during the process, reheat gently before continuing.