Butter waffles with apple-curd layer

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Coarsely chop the almonds, roast them in a pan without fat until golden brown, take them out. Peel apples, quarter and core them. Cut apples into large cubes and sprinkle with lemon juice. Put 250 ml apple juice, 75 g sugar and apples into a pot. Bring to the boil, cover and simmer at low heat for about 5 minutes. Stir pudding powder with 150 ml apple juice until smooth.

2. 2

   Remove the pot from the heat and stir in the pudding powder. Heat while stirring, let simmer for about 1 minute. Stir in almonds, let compote cool down. Soak gelatine in cold water. Mix quark, sour cream, vanillin sugar and 100 g sugar. Squeeze gelatine, dissolve. Stir in a little curd cream. Stir everything into the remaining quark cream. Fill compote and quark cream alternately into a large bowl. Chill for about 2 hours. For the waffles, whisk butter, 50 g sugar and salt until frothy.

3. 3

   Squeeze gelatine, dissolve. Stir in a little curd cream. Stir everything into the remaining quark cream. Fill compote and quark cream alternately into a large bowl. Chill for about 2 hours. For the waffles, whisk butter, 50 g sugar and salt until frothy. Stir in the eggs one after the other. Mix flour and baking powder, alternate with cream and milk and stir into the dough. Preheat waffle iron, bake 10 waffles one after the other. Dust the waffles with icing sugar. Serve the waffles and layered dish decorated with mint and apple slices

4. 4

   Stir in the eggs one after the other. Mix flour and baking powder, alternate with cream and milk and stir into the dough. Preheat waffle iron, bake 10 waffles one after the other. Dust the waffles with icing sugar. Serve the waffles and layered dish decorated with mint and apple slices

5. 5

   With 10 people:

Nutrition Facts

KCAL
620 kcal

CARBS
69 g

FATS
29 g

PROTEINS
19 g