Sour cream waffles with red fruit jelly

Name: Sour cream waffles with red fruit jelly
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 250 g Raspberries; 500 g red currants; 500 g Strawberries; 500 ml Sour cherry nectar; 250 g Sugar; 2 packages Vanillin sugar; 30 g Cornstarch; 250 g soft butter; 1 pinch Salt; 3 Eggs (size M); 300 g Flour; 1 TEASPOON Baking Powder; 250 g Schmand; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

250 g Raspberries
500 g red currants
500 g Strawberries
500 ml Sour cherry nectar
250 g Sugar
2 packages Vanillin sugar
30 g Cornstarch
250 g soft butter
1 pinch Salt
3 Eggs (size M)
300 g Flour
1 TEASPOON Baking Powder
250 g Schmand
7-10 Tbsp Grease

Directions

1
Raspberries selected. Wash the currants and remove from the stalks. Wash, clean and halve the strawberries. Bring 450 ml nectar to the boil in a pot. Stir 50 ml nectar, 25 g sugar, 1 sachet vanilla sugar and starch until smooth. Stir into the boiling nectar, bring to the boil and simmer for about 1 minute while stirring. Remove from the heat, fold in the fruit, let it cool down
2
For the dough, mix butter with 225 g sugar, 1 packet of vanillin sugar and salt until fluffy. Stir in the eggs one by one. Mix flour and baking powder, alternately stir into the dough with the sour cream. Preheat waffle iron and grease. Bake 8-10 waffles one after the other. Serve waffles with red fruit jelly. Serve with sour cream