Almond waffles with advocaat cream

Name: Almond waffles with advocaat cream
Cook time: 40 min
Total time: 40 min
Yield: 9
Ingredients: 125 g Butter or margarine; 50 g Sugar; 2 packages Vanillin sugar; 2 Eggs (size M); 175 g Flour; 1 TEASPOON Baking Powder; 75 g crushed almonds; 1/4 l Milk; 2-3 TABLESPOONS flaked almonds; 250 g Whipped cream; 1 package Cream stabiliser; 1/8 l Egg liqueur; 200 g Raspberries; 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 9

125 g Butter or margarine
50 g Sugar
2 packages Vanillin sugar
2 Eggs (size M)
175 g Flour
1 TEASPOON Baking Powder
75 g crushed almonds
1/4 l Milk
2-3 TABLESPOONS flaked almonds
250 g Whipped cream
1 package Cream stabiliser
1/8 l Egg liqueur
200 g Raspberries
1 TABLESPOON Icing sugar
7-10 Tbsp Grease

Directions

1
Cream fat, sugar and 1 sachet of vanilla sugar. Stir in eggs one after the other. Mix flour, baking powder and almonds and stir in together with the milk. Put a small sauce ladle of dough into each hot, greased waffle iron.
2
Bake about 9 golden brown waffles one after the other. Roast the flaked almonds in a dry pan until golden brown. Whip the cream until stiff, adding cream firmer and the remaining vanillin sugar. Stir in 4-5 tablespoons of egg liqueur.
3
Raspberries selected. Dust warm waffles with icing sugar and arrange with cream, raspberries and flaked almonds. Pour the rest of the egg liqueur over them and serve. Makes about 9 waffles.