Waffles with Strawberry Cream
- For the batter
- 3 eggs
- 250 grams Pastry flour
- 1 generous pinch Baking powder
- ½ lemon (juice and zest)
- 375 milliliters milk
- butter (for greasing pan)
- For the cream
- 200 grams fresh, ripe Strawberries
- 3 tablespoons sugar
- 200 grams Quark
- 100 milliliters Whipped cream
- powdered sugar (for dusting)
Separate eggs and beat the yolks with the flour, baking powder, lemon juice and milk to form a smooth dough. Let rest approximately 20 minutes.
Turn on waffle maker and let it heat.
Beat the egg whites with a pinch of salt until stiff and fold into the batter.
Grease waffle maker with butter. For each waffle, place 1-2 tablespoons of batter into the waffle iron, spread smoothly and cook until waffle is golden brown.
Cool waffles on a wire rack.
Rinse, core and dice the strawberries. Mix with sugar and let sit for 20 minutes.
Mix quark with the lemon zest. Whip the whipping cream until stiff and fold together with the strawberries and quark mixture.
On half the waffles, spread strawberry curd mixture. Cover with a second waffle. Dust with powdered sugar.