Melt 125 g butter in a pot and let it cool down a little. Separate the eggs. Mix egg yolks with sugar and vanilla sugar. Stir in soured milk, milk and 100 ml water one after the other. Mix flour, baking powder, baking soda and 1⁄2 TL cardamom.
Stir the flour mix first, then the liquid butter into the egg yolk-milk mixture. Beat the egg white with 1 pinch of salt until stiff, fold into the dough in 2 portions. Chill for about 30 minutes.
Preheat the waffle iron and lightly grease it. Bake approx. 10 waffles of the dough one after the other, lightly greasing the waffle iron in between. Keep the finished waffles warm.
Stir sour cream until smooth. Slice the cheese into thin slices with a cheese slicer or peeler. Dust the waffles with icing sugar and serve with sour cream, jam and cheese.