Summary

Ingredients

For the dough:

• 250 ml milk
• 350 g flour
• 125 g butter, soft or mararine
• 3 egg (s)
• 80 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 1 packet baking powder

For the cream:

• 200 ml cream, cold
• 1 pack cream stabilizer
• 2 packs vanilla sugar
• 500 g quark, (strawberry quark)

Also:

• 500 g strawberries
• Powdered sugar, for sprinkling

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Instructions

1. First the waffle batter is prepared. To do this, margarine or butter, sugar, vanilla sugar, salt and eggs are mixed together until they are frothy. Then the flour and baking powder are mixed together and gradually added to the egg mixture, alternating with the milk, until all the ingredients have combined well.
2. Now the dough is baked golden brown in a waffle iron on a medium setting and left to cool completely on a wire rack. From these quantities you get approx. 9-10 waffles. My husband and I ate 2 waffles during the shoot, so that the cake was only 7 tiers high.
3. Then whipped cream with cream stiffener and vanilla sugar until stiff and lifted under the strawberry quark.
4. Now the cake can be stacked. There is also a layer of strawberry cream on each waffle. Sliced strawberries are laid out on the sides so that they overlap and look over the waffles.
5. A thin layer of cream is spread over the strawberries and a new waffle is placed on top. This is now repeated until all the waffles and all the cream are used up.
6. The last waffle is sprinkled with powdered sugar and decorated with a few strawberries.
7. Before serving, the cake should sit in the refrigerator for 2-3 hours.