Marzipan wafer hearts with rum pot

Name: Marzipan wafer hearts with rum pot
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 glass (500 g) Rum pot; 1 TABLESPOON Cornstarch; 100 g Marzipan raw mass; 4 Eggs (size M); 75 g Butter or margarine; 50 g Sugar; 1 package Vanillin sugar; 3-4 Tbsp Almond liqueur; 200 g Flour; 1 coated Tsp Baking Powder; 150 g Fresh cream; 100 ml Milk; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1 glass (500 g) Rum pot
1 TABLESPOON Cornstarch
100 g Marzipan raw mass
4 Eggs (size M)
75 g Butter or margarine
50 g Sugar
1 package Vanillin sugar
3-4 Tbsp Almond liqueur
200 g Flour
1 coated Tsp Baking Powder
150 g Fresh cream
100 ml Milk
7-10 Tbsp Grease

Directions

1
Drain the rum pot, collect the rum and bring to the boil. Stir the starch with a little water until smooth and thicken the rum. Add fruits and let cool down. Grate the marzipan. Separate the eggs.
2
Cover and chill the egg white in a mixing bowl. Beat the fat, sugar, vanillin sugar and marzipan until creamy with the whisk of the hand mixer. Gradually stir in the egg yolks. Add liqueur.
3
Mix flour and baking powder and stir alternately with crème fraîche and milk into the fat egg mixture. Beat the egg whites with the whisks of the hand mixer until stiff. Fold into the dough in portions.
4
Preheat and grease the heart waffle iron. Bake 8 waffles one after the other. Divide the waffles into hearts and arrange on plates with rum pot. Dust with icing sugar. Decorate with marzipan flowers if desired.