Filled strawberry wafer hearts

Name: Filled strawberry wafer hearts
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 60 g Butter or margarine; 70 g Sugar; 1 package Vanillin sugar; 1 egg ) (size XL); 125 g Flour; 1/2 TEASPOON Baking Powder; 1/8 l Milk; 4 sheets white gelatine; 300 g Strawberries; 2 TABLESPOONS Lemon juice; 150 g Whole milk yoghurt; 100 g Double cream cream cheese; 7-10 Tbsp grated rind of 1/2 untreated lemon; 125 g Whipped cream; 1 (approx. 20 g) Milk chocolate bar; 1 TEASPOON Icing sugar; 7-10 Tbsp Melissa; 1-2 TABLESPOONS Oil for the waffle iron

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

60 g Butter or margarine
70 g Sugar
1 package Vanillin sugar
1 egg ) (size XL)
125 g Flour
1/2 TEASPOON Baking Powder
1/8 l Milk
4 sheets white gelatine
300 g Strawberries
2 TABLESPOONS Lemon juice
150 g Whole milk yoghurt
100 g Double cream cream cheese
7-10 Tbsp grated rind of 1/2 untreated lemon
125 g Whipped cream
1 (approx. 20 g) Milk chocolate bar
1 TEASPOON Icing sugar
7-10 Tbsp Melissa
1-2 TABLESPOONS Oil for the waffle iron

Directions

1
Cream fat, 25 g sugar and vanillin sugar. Stir in egg. Mix flour and baking powder, add together with milk and stir in briefly. Preheat a waffle iron, brush with a little oil and pour in some batter. Bake 3-4 golden brown waffles one after the other. Let them cool down.
2
In the meantime soak the gelatine in cold water. Wash the strawberries and pat them dry well. Put 3 strawberries aside and clean and halve the rest. Puree lemon juice and about 150 g strawberries. Stir with yoghurt, cream cheese, remaining sugar and lemon peel until smooth. Squeeze out the gelatine, dissolve and mix with 3 tablespoons of strawberry cream. Then stir into the remaining cream and refrigerate for approx. 30 minutes. Whip the cream until stiff. When the cream starts to gel, fold in the cream and refrigerate for another 45-60 minutes. In the meantime, cut off the edges of the waffles and cut the individual hearts apart. Place 5 hearts in the shape of a whole wafer on a plate. Pour cream into a piping bag with star-shaped spout and squirt half of it onto the waffles.
3
Then stir into the remaining cream and refrigerate for approx. 30 minutes. Whip the cream until stiff. When the cream starts to gel, fold in the cream and refrigerate for another 45-60 minutes. In the meantime, cut off the edges of the waffles and cut the individual hearts apart. Place 5 hearts in the shape of a whole wafer on a plate. Pour cream into a piping bag with star-shaped spout and squirt half of it onto the waffles. Cover with a second layer of heart wafers and squirt the rest of the cream on top. Cover with the remaining strawberry halves so that you can put 5 more waffles on top at an angle. Cut fine rolls from the chocolate with a peeler and sprinkle over the wafer cake. Dust with icing sugar and keep cool until serving. Serve decorated with remaining strawberries and lemon balm. Results in approx. 5 pieces
4
Cover with a second layer of heart wafers and squirt the rest of the cream on top. Cover with the remaining strawberry halves so that you can put 5 more waffles on top at an angle. Cut fine rolls from the chocolate with a peeler and sprinkle over the wafer cake. Dust with icing sugar and keep cool until serving. Serve decorated with remaining strawberries and lemon balm. Results in approx. 5 pieces