Marzipanwaffles with raisins

Name: Marzipanwaffles with raisins
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 100 g Marzipan raw mass; 6 Eggs (size M); 100 g Butter; 75 g Sugar; 1 package Vanillin sugar; 1/2 TEASPOON Cinnamon; 7-10 Tbsp a few drops of bitter almond aroma; 225 g Flour; 1 coated Tsp Baking Powder; 150 g Fresh cream; 250 g Whipped cream; 3-4 Tbsp Almond liqueur; 70 g Raisins; 200 g Applesauce; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Grease for the waffle iron

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

100 g Marzipan raw mass
6 Eggs (size M)
100 g Butter
75 g Sugar
1 package Vanillin sugar
1/2 TEASPOON Cinnamon
7-10 Tbsp a few drops of bitter almond aroma
225 g Flour
1 coated Tsp Baking Powder
150 g Fresh cream
250 g Whipped cream
3-4 Tbsp Almond liqueur
70 g Raisins
200 g Applesauce
2 TABLESPOONS flaked almonds
7-10 Tbsp Grease for the waffle iron

Directions

1
Grate marzipan. Separate eggs. Cover and chill the egg white in a mixing bowl. Beat butter, sugar, vanilla sugar, marzipan and cinnamon with the whisk of the hand mixer until frothy.
2
Stir in the egg yolk bit by bit. Add bitter almond flavour. Mix flour and baking powder and stir alternately with crème fraîche, 100 g cream and liqueur into the fat egg mixture. Wash the raisins, dab dry and stir in briefly.
3
Beat the egg whites with the whisks of the hand mixer until stiff. Fold into the dough in portions. Place one sauce ladle of dough in each hot, greased waffle iron (two-part rectangle).
4
Bake about 10 waffles at medium heat one after the other until golden brown. Whip 150 g cream until stiff, fold in apple sauce. Serve sprinkled with flaked almonds.