Winter waffle cake

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 16
  • 4 rectangular egg waffles (125 g)
  • 8 sheets Gelatine
  • 500 g Vanilla cream cheese cream
  • 500 g Whole milk yoghurt
  • 125 g Sugar
  • 300 g Whipped cream
  • 1 package red unsweetened cake glaze
  • 100 ml Cranberry juice (alternatively cherry nectar)
  • 125 g Marzipan raw mass
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Cranberries in their own juice

Directions

  1. 1

    Place the waffles on the bottom of a square springform pan (24 x 24 cm). If necessary, cut something into shape. Soak gelatine in cold water. Mix cream cheese, yoghurt and 75 g sugar. Squeeze the gelatine well, dissolve, stir in 2-3 tablespoons of cream, then stir everything into the cream.

  2. 2

    Beat 150 g cream until stiff, fold in. Pour into the mould and smooth it down. Chill for at least 3 hours. For the icing mix 25 g sugar with the icing powder in a small pot. Add 100 ml juice and 125 ml water bit by bit while stirring, bring to the boil. Allow to cool briefly and spread evenly and carefully on the cream with a tablespoon. Chill for 30 minutes. For the stars knead marzipan with icing sugar. Roll out thinly on a work surface dusted with icing sugar and cut out stars. Lightly brush one side of the stars with water and sprinkle with 25 g of sugar.

  3. 3

    Chill for 30 minutes. For the stars knead marzipan with icing sugar. Roll out thinly on a work surface dusted with icing sugar and cut out stars. Lightly brush one side of the stars with water and sprinkle with 25 g of sugar. Whip 150 cream until stiff, fill into a piping bag with perforated spout. Remove the cake from the tin and cut into squares. Decorate pieces with cream, stars and cranberries

Nutrition Facts

KCAL
240 kcal
CARBS
23 g
FATS
13 g
PROTEINS
6 g