Waffle cake with raspberry cream

Name: Waffle cake with raspberry cream
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 2 packs Waffle crêpes (á 90 g); 50 g Butter; 6 sheets Gelatine; 250 g Raspberries; 100 g + 2 tablespoons sugar; 500 g Low-fat curd; 500 g Schmand; 2 packages Vanillin sugar; 1 package red glaze; 1 Freezer bag; 7-10 Tbsp Mint leaves and untreated orchid

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

2 packs Waffle crêpes (á 90 g)
50 g Butter
6 sheets Gelatine
250 g Raspberries
100 g + 2 tablespoons sugar
500 g Low-fat curd
500 g Schmand
2 packages Vanillin sugar
1 package red glaze
1 Freezer bag
7-10 Tbsp Mint leaves and untreated orchid

Directions

1
Fill 90 g waffles into a freezer bag and crumble with gentle pressure. Melt butter and mix with the crumbs. Pour the crumbs into a springform pan (18 cm Ø) and press them down to a smooth base. Chill for 30 minutes until the base is firm. In the meantime soak the gelatine. Sort the raspberries.
2
Puree 150 g raspberries and 100 g sugar and pass through a sieve. Mix quark, sour cream and vanillin sugar. Warm up the raspberry puree. Squeeze the gelatine and dissolve in the warm puree. Stir the puree drop by drop into the quark mixture. Line the edge of the springform pan with 90 g waffles and pour in the quark mixture. Chill for 3 hours. Mix the cake glaze and 2 tablespoons of sugar in a small pot. Gradually mix with 250 ml cold water. Bring the liquid to the boil briefly while stirring. Cover cake with raspberries and sprinkle with cake glaze.
3
Line the edge of the springform pan with 90 g waffles and pour in the quark mixture. Chill for 3 hours. Mix the cake glaze and 2 tablespoons of sugar in a small pot. Gradually mix with 250 ml cold water. Bring the liquid to the boil briefly while stirring. Cover cake with raspberries and sprinkle with cake glaze. Chill for 30 minutes. Dust with icing sugar and serve, possibly decorated with mint and orchid