East Frisian Waffle Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 2 cups crème fraîche (150 g each)
- 75 g rock candy (crushed)
- 1 packet vanilla sugar, bourbon
- 1 pinch (s) salt
- 3 egg (s)
- 250 g wheat flour
- 1 teaspoon Baking powder
For the filling:
- 400 ml whipped cream
- 2 packs cream stabilizer
- 1 packet vanilla sugar, bourbon
- 350 g plum jam
Print Recipe
Pin Recipe Instructions
- For the dough, place the crème fraîche in a mixing bowl and use the hand mixer to gradually stir in the rock candy, vanilla sugar and salt. Stir until it forms a bound mass.
- Gradually stir in the eggs. Mix flour with baking powder, sieve and stir in portions over medium heat.
- Heat the waffle iron and lightly grease it. Pour about 2 tablespoons of batter into the waffle iron and distribute it. Make a total of six waffles from the batter and let them cool on a wire rack.
- For the filling, whip the cream with the whipped cream and vanilla sugar. Brush four of the waffles first with the plum jam, then with the whipped cream. Put two coated waffles with one uncoated waffle each into a cake so that the hearts are on top of each other. Chill the two cakes until ready to serve.
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