Nut wafer on a raspberry mirror

Name: Nut wafer on a raspberry mirror
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 125 g Butter or margarine; 75 g Sugar; 1 pinch Salt; 2 packages Vanillin sugar; 3 Eggs (size M); 50 g Flour; 150 g Buckwheat flour; 50 g ground hazelnuts; 1 slightly heaped Tsp baking powder; 300 ml Milk; 4 TABLESPOONS Pistachio kernels; 250 g Raspberries; 1 TEASPOON Icing sugar; 7-10 Tbsp Oil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

125 g Butter or margarine
75 g Sugar
1 pinch Salt
2 packages Vanillin sugar
3 Eggs (size M)
50 g Flour
150 g Buckwheat flour
50 g ground hazelnuts
1 slightly heaped Tsp baking powder
300 ml Milk
4 TABLESPOONS Pistachio kernels
250 g Raspberries
1 TEASPOON Icing sugar
7-10 Tbsp Oil

Directions

1
Cream fat, sugar, salt and 1 packet of vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, buckwheat flour, hazelnuts and baking powder, alternately stir in with the milk. Let the dough swell for about 20 minutes. Chop the pistachios
2
Preheat a rectangular waffle iron (12 x 21 cm) and brush lightly with oil. Sort the raspberries. Puree 125 g raspberries and icing sugar. Place 2-3 tbsp. of dough in the middle of the rectangles and spread lightly outwards. Bake 4 double wafers from the dough and let them cool on a cake rack. Cut the waffles diagonally in half. Arrange waffles, raspberry sauce and with the remaining raspberries on plates. Sprinkle with pistachio nuts
3
Waiting time approx. 15 minutes