Wafer Cakes with Raspberries and Cream
- For the batter
- 200 grams Pastry flour
- 40 grams sugar
- 3 eggs
- 300 milliliters white wine (Saumur Blanc)
- 30 grams liquid butter
- 1 teaspoon Baking powder
For the dough, place all the batter ingredients into a bowl and mix thoroughly with an electric mixer.
Pour the mixture into a waffle iron and bake until cooked through. Allow to cool.
For the filling, whip the cream and powdered sugar until it becomes stiff and scoop it into a pastry bag with a large nozzle. Squeeze out the mixture onto the waffles.
Also, mash the raspberries (keep some aside for garnishing) and spread them over the waffles.
Layer the wafers on top of each other and garnish with the remaining raspberries and the fresh mint. Serve dusted with powdered sugar.