Heart waffles with rum pot and ice

Name: Heart waffles with rum pot and ice
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 1 glass (500 g) Hamburger Rumtopf; 1 TABLESPOON Cornstarch; 125 g soft butter or margarine; 50 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 200 g Flour; 100 g crushed almonds; 1/2 package Baking Powder; 2-3 TABLESPOONS Milk; 2 TABLESPOONS Icing sugar for dusting; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

1 glass (500 g) Hamburger Rumtopf
1 TABLESPOON Cornstarch
125 g soft butter or margarine
50 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
200 g Flour
100 g crushed almonds
1/2 package Baking Powder
2-3 TABLESPOONS Milk
2 TABLESPOONS Icing sugar for dusting
7-10 Tbsp Grease

Directions

1
Put the rum pot in a saucepan and bring to the boil. Stir cornflour with a little water until smooth. Bind rum pot with starch, bring to the boil again, cover and chill. In the meantime, for the waffle dough, mix soft fat, sugar, vanillin sugar and salt with the whisk of the hand mixer until creamy.
2
Stir in the eggs one by one. Mix flour, almonds and baking powder and stir in alternately with the milk. Grease and preheat waffle iron. Place 1 1/2 tablespoon in the middle of each waffle iron and bake until golden brown.
3
Bake about 10 pieces one after the other. Serve waffles with rum pot compote and dust with icing sugar. Vanilla ice cream tastes good with them.