Ingredients for 6 pieces:
For the pastry:
100 g soft butter
80 g sugar
1 packet vanilla sugar
grated zest of 1/2 lemon
2 eggs (M)
150 g flour
50 g ground almonds
1 pinch baking powder
125 ml milk
Also:
250 g red currants (fresh is best, alternatively: frozen).
400 ml whipped cream
2 sachets of cream thickener
2 sachets vanilla sugar
1 egg white (M)
50 g sugar
a little lemon juice
Preparation:
1. Beat the butter until creamy. Gradually add the sugar, vanilla sugar, lemon zest and eggs. Mix the flour with the almonds and the baking powder and stir into the butter mixture alternately with the milk. Leave the batter to rest for about 10-15 minutes.
2. Preheat the waffle iron. Then lightly grease and bake waffles from the batter. Leave to cool.
3. Rinse the currants and set aside a few nice ones for garnishing. Remove the remaining currants from the panicles.
4. Whip the cream until stiff, adding the cream thickener and vanillin sugar. Set one wafer aside and spread the remaining wafers with redcurrant spread with redcurrant cream and assemble into a cake. Spread with redcurrant cream and assemble into a cake. Refrigerate.
5. Beat the egg whites until stiff, adding 40 g of sugar. Place the waffle aside on a baking tray. Pour the beaten egg whites into a piping bag with a medium piping bag. Drizzle over the waffle. Heat briefly under the preheated grill. Leave to cool.
6. Then place the wafer on the wafer tart. Brush the currants with lemon juice and sprinkle with the remaining sugar. Decorate the wafer tart and serve immediately.
Preparation time approx. 1 hour + cooling time
Nutritional values per piece approx.:
Calories: 624
joules: 2613
Protein: 10 g
Fat: 41,5 g
Carbohydrates: 53 g
(FoodCentrale by ddp images)
