Vanilla Wafer Tower

Name: Vanilla Wafer Tower
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 250 g frozen raspberries; 85 g Butter; 30 g Sugar; 1 package Bourbon vanilla sugar; 1 pinch Salt; 2 Eggs (size M); 180 g Flour; 1 heaped Tsp baking powder; 150 g cold whipped cream; 250 ml cold milk; 2 TABLESPOONS Icing sugar; 1 Bag of cream powder mousse à la vanilla; 6-7 small meringue tuffs; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

250 g frozen raspberries
85 g Butter
30 g Sugar
1 package Bourbon vanilla sugar
1 pinch Salt
2 Eggs (size M)
180 g Flour
1 heaped Tsp baking powder
150 g cold whipped cream
250 ml cold milk
2 TABLESPOONS Icing sugar
1 Bag of cream powder mousse à la vanilla
6-7 small meringue tuffs
7-10 Tbsp Grease

Directions

1
Let the raspberries thaw. Cream butter, sugar, vanilla sugar and salt. Stir in the eggs one by one. Mix flour and baking powder, stir alternately with 50 g cream and 100 ml milk into the dough. Preheat the heart-shaped waffle iron and lightly grease it.
2
Bake 5 waffles from the dough and let them cool down on a cake rack. Puree raspberries and icing sugar and pass through a sieve. Put 100 g cream and 150 ml milk into a mixing cup rinsed with hot water. Add cream powder and mix briefly with the whisk of the hand mixer. Whip at highest setting for approx. 3 minutes. Spread the cream over 4 waffles, pour about 2 tablespoons of sauce over each. Stack the waffles on top of each other. Finish with the last wafer without cream and chill for 1 1/2 hours. Decorate with meringue.
3
Whip at highest setting for approx. 3 minutes. Spread the cream over 4 waffles, pour about 2 tablespoons of sauce over each. Stack the waffles on top of each other. Finish with the last wafer without cream and chill for 1 1/2 hours. Decorate with meringue. Add the rest of the sauce