Almond waffles with eggnog cream

For 9 waffles
  • 125 g butter or margarine
  • 50 g Sugar
  • 2 packet Vanillin sugar
  • 2 eggs (size M)
  • 175 g flour
  • 1 TL Baking powder
  • 75 g ground almonds
  • 1/4 l milk
  • 2-3 EL almond flakes
  • 250 g whipped cream
  • 1 packet Cream stabilizer
  • 1/8 l eggnog
  • 200 g raspberries
  • 1 EL Icing sugar
  • fat
40 minutes
easy
1.
Mix the fat, sugar and 1 packet of vanilla sugar until frothy. Stir in eggs one at a time. Mix the flour, baking powder and almonds and stir in with the milk. Put a small sauce ladle at a time into a hot, greased waffle iron.
2.
Bake approx. 9 golden brown waffles one after the other. Roast the almond flakes in a dry pan until golden brown. Whip the cream until stiff, pour in the cream setting agent and the rest of the vanilla sugar. Stir in 4-5 tablespoons of egg liqueur.
3.
Read the raspberries. Dust warm waffles with powdered sugar and serve with cream, raspberries and flaked almonds. Pour over the remaining egg liqueur and serve. Makes about 9 waffles.
1 waffle approx:
  • 420 kcal
  • 1760 kJ
  • 7 g protein
  • 26 g fat
  • 32 g carbohydrates

0 Comments

Leave A Comment