Waffle Cake with Berry Cream Cheese

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Waffle Cake with Berry Cream Cheese
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Health Score:
56 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
387
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie387 cal.(18 %)
Protein11 g(11 %)
Fat25 g(22 %)
Carbohydrates28 g(19 %)
Sugar added11 g(44 %)
Roughage3.6 g(12 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.1 μg(6 %)
Vitamin E3 mg(25 %)
Vitamin K7.7 μg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.1 mg(7 %)
Folate40 μg(13 %)
Pantothenic acid0.8 mg(13 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C29 mg(31 %)
Potassium343 mg(9 %)
Calcium110 mg(11 %)
Magnesium30 mg(10 %)
Iron1.4 mg(9 %)
Iodine8 μg(4 %)
Zinc0.9 mg(11 %)
Saturated fatty acids13 g
Uric acid22 mg
Cholesterol134 mg
Complete sugar51 g

Ingredients

for
8
Ingredients
400 grams Currants
250 grams Raspberries
2 Limes (juice)
2 tsps grated Lime zest
4 sheets gelatin
200 grams cream cheese
300 grams Whipped cream
75 grams sugar
100 grams Pastry flour
150 milliliters Buttermilk
1 packet Vanilla sugar
3 eggs
1 pinch salt
Fat (for the waffle iron)
powdered sugar (for dusting)
How healthy are the main ingredients?
CurrantWhipped creamRaspberrycream cheesesugarLime

Preparation steps

1.

Rinse and trim and pick the berries. Put some berries aside for decoration. Rinse limes in hot water, dry, and rub zest. 

2.

Puree raspberries and strain through a sieve. Mix raspberry sauce with 4 tablespoons of lime juice.

3.

Soak the gelatin in cold water, then dissolve dripping wet in a small saucepan over low heat. Mix with 2 tablespoons of raspberry sauce, then stir thoroughly with the rest of the sauce and mix in the cream cheese.

4.

Whip the cream with 2/3 of the sugar until stiff, then fold into the cream cheese and raspberry mixture. Fold currants into the mixture.

5.

Mix flour, buttermilk, remaining sugar, vanilla sugar, lime zest and remaining lime juice. Separate the eggs. Stir in the egg yolks with the flour mixture. Beat egg whites with salt until stiff and fold into the flour mixture.

6.

Grease waffle iron and successively bake each waffle from 2 tablespoons of batter each. Make 8 waffles and let cool.

7.

Place down a waffle, then add raspberry cream, then stack next waffle on top, add cream, and repeat the pattern until everything is used. Cool waffle for 1 hour in the refrigerator.

8.

To serve, decorate with the set aside berries and dust with powdered sugar.

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