Almond waffles with eggnog cream

- 125 g butter or margarine li>
- 50 g Sugar
- 2 packet Vanillin sugar
- 2 eggs (size M)
- 175 g flour
- 1 TL Baking powder li>
- 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 span>
- 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 li>
- 1760 kJ
- 7 g protein
- 26 g fat
- 32 g carbohydrates
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