Ingredients for approx. 8 pieces:
For the batter:
100 g soft butter
80 g sugar
1 packet vanilla sugar
1 egg (M)
100 ml buttermilk
200 g flour
1 1/2 tsp baking powder
Also:
300 ml whipped cream
1 sachet cream stiffener
350 g cherry jam
12 wafer sheets
Icing sugar for dusting
Preparation:
1. Stir the butter until creamy. Gradually add sugar, vanilla sugar, egg and buttermilk. Mix flour with baking powder and stir in quickly.
2. Line a baking tray with baking paper. Using an ice-cream scoop (approx. 4.5 cm diameter), scoop 16 hemispheres from the dough onto the baking tray, spacing them slightly apart. Bake in a preheated oven at 180°C (gas mark 2-3, fan oven 160°C) for about 15 minutes. Leave to cool.
3. Whip the cream until stiff, finally stir in the cream stiffener. Pour the cream into a piping bag with a large nozzle.
4. Spread 8 whoopie halves with about 275 g cherry jam. Lay out the waffle leaves. Pipe on the cream. Place remaining jam in the cream with a small spoon. Place the whoopie tops on top and dust with icing sugar.
Preparation time approx. 40 minutes + chilling time
Nutritional values per piece approx.:
Calories: 335
Joule: 1408
Protein: 3,7 g
Fat: 17,6 g
Carbohydrates: 41 g
(FoodCentrale by ddp images)
