Waffle casserole with cherry compote in vanilla cream with flaked almonds

Name: Waffle casserole with cherry compote in vanilla cream with flaked almonds
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 glass (720 ml) Sour cherries; 3-4 Tsp Cornstarch; 1 package Vanillin sugar; 60 g Fresh cream; 60 g ripened cream; 2 Eggs (size M); 1/2 Vanilla pod; 2-3 TABLESPOONS flaked almonds; 4 Toast egg waffles; 7-10 Tbsp Icing sugar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 glass (720 ml) Sour cherries
3-4 Tsp Cornstarch
1 package Vanillin sugar
60 g Fresh cream
60 g ripened cream
2 Eggs (size M)
1/2 Vanilla pod
2-3 TABLESPOONS flaked almonds
4 Toast egg waffles
7-10 Tbsp Icing sugar

Directions

1
Drain the cherries in a sieve, collecting the juice. Stir 3-4 tablespoons of juice and starch until smooth, bring the remaining juice to the boil in a saucepan. Gradually stir the starch into the pot. Simmer for 2-3 minutes.
2
Fold in the cherries and pour into a bowl. Mix vanillin sugar, crème fraîche, sour cream and eggs with a whisk until smooth. Halve the vanilla pod lengthwise, scrape out the pulp and add the pulp to the cream.
3
Carefully roast the almonds in a pan without fat and remove them. Cut the waffles diagonally in half and put them alternately with the stewed cherries in an ovenproof dish. Finally, carefully pour the egg mixture from the rim into the casserole dish and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
4
Remove from the oven and sprinkle with toasted flaked almonds and icing sugar.