Chocolate rum waffles with peach quark

Name: Chocolate rum waffles with peach quark
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 150 g soft butter; 75 g + 2 tablespoons sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 250 g Flour; 100 ml + 2-3 tablespoons of milk; 2 TABLESPOONS Cocoa powder; 2 TABLESPOONS Rum; 4 Stem(s) Thai basil; 3 peach halves + 2 tablespoons peach juice (tin); 125 g cream quark (40 % fat); 7-10 Tbsp Oil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

150 g soft butter
75 g + 2 tablespoons sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
250 g Flour
100 ml + 2-3 tablespoons of milk
2 TABLESPOONS Cocoa powder
2 TABLESPOONS Rum
4 Stem(s) Thai basil
3 peach halves + 2 tablespoons peach juice (tin)
125 g cream quark (40 % fat)
7-10 Tbsp Oil

Directions

1
Cream butter, 75 g sugar, vanillin sugar and salt. Stir in the eggs one after the other. Alternately stir in flour and 100 ml milk. Halve the dough. Stir in one half cocoa and 2-3 tbsp milk.
2
Stir rum under the other half. Preheat waffle iron and spread with oil. Pour light and dark batter in patches on the waffle iron and bake about 8 waffles one after the other. Wash the basil, shake dry, remove leaves except for something to decorate, pluck from the stems and chop.
3
Cut peach halves into fine cubes. Mix quark, 2 tablespoons sugar and peach juice. Stir the peach cubes and basil into the quark, except for a little bit for sprinkling. Arrange waffles and quark on plates.
4
Sprinkle with basil and decorate.