Waffle Cake with Berry Cream Cheese
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 343 mg | (9 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 51 g |
Ingredients
- 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)
Preparation steps
Rinse and trim and pick the berries. Put some berries aside for decoration. Rinse limes in hot water, dry, and rub zest.
Puree raspberries and strain through a sieve. Mix raspberry sauce with 4 tablespoons of lime juice.
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.
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.
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.
Grease waffle iron and successively bake each waffle from 2 tablespoons of batter each. Make 8 waffles and let cool.
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.
To serve, decorate with the set aside berries and dust with powdered sugar.