Wafer tower with strawberry and cream filling

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cream fat and sugar. Add eggs and stir mixture until creamy. Mix flour, cornstarch and baking powder and stir in by the spoonful. Add the milk. Heat up the waffle iron. Brush thinly with oil.

2. 2

   Add 2-3 tablespoons of dough to each iron. Close the waffle iron and bake the dough in 3-4 minutes until golden brown. Bake a total of 5 waffles one after the other (always brush the iron with oil in between). Let them cool down on a cake rack. Cut any protruding edges of the waffles straight. Wash the strawberries, drain well. Clean all but 1 strawberry for garnishing and cut into slices. Whip the cream until stiff, while pouring in the cream firming agent. Stir in jam. Fill cream into a piping bag with star spout. First cover a wafer with strawberries, then spray some cream on top. Place the second waffle on top.

3. 3

   Whip the cream until stiff, while pouring in the cream firming agent. Stir in jam. Fill cream into a piping bag with star spout. First cover a wafer with strawberries, then spray some cream on top. Place the second waffle on top. Cover two more waffles in the same way and sprinkle with cream. Spray the rest of the cream in the middle. Cut the rest of the strawberry into slices. Cut the last waffle into individual hearts. Garnish the cake with the strawberry slices, one or four wafer hearts, chocolate hearts and lemon balm leaves. Serve dusted with icing sugar. Makes approx. 4 portions

4. 4

   Spray the rest of the cream in the middle. Cut the rest of the strawberry into slices. Cut the last waffle into individual hearts. Garnish the cake with the strawberry slices, one or four wafer hearts, chocolate hearts and lemon balm leaves. Serve dusted with icing sugar. Makes approx. 4 portions

5. 5

   Plate: Eschenbach