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🍽️ Berry Waffle Cake with Cream Cheese Filling

387 kcal · 30 min · 4 servings

Berry Waffle Cake with Cream Cheese Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the berries thoroughly. Remove any stems or unripe spots. Set aside some nice berries for decoration. Wash the limes hot and dry them.
  2. 2. Puree the raspberries. Strain the puree through a fine sieve to remove seeds. Stir the resulting raspberry pulp well with 4 tablespoons of lime juice.
  3. 3. Soak the gelatin in cold water. Remove it and squeeze it slightly so it is dripping wet. Dissolve the gelatin in a small pot over low heat. Stir the dissolved gelatin with 2 tablespoons of the raspberry pulp. Stir this mixture thoroughly with the remaining raspberry pulp. Fold in the cream cheese portion.
  4. 4. Whip the cream with two-thirds of the specified sugar amount until stiff. Gently fold the whipped cream into the cream cheese-raspberry mixture. Stir the red currants into the cream.
  5. 5. Mix flour, buttermilk, the remaining sugar, vanilla sugar, lime zest, and the remaining lime juice in a bowl. Separate the eggs. Stir the egg yolks into the flour mixture. Whip the egg whites with a pinch of salt until stiff. Gently fold the stiffly whipped egg whites into the flour batter.
  6. 6. Lightly grease the waffle iron. Bake 8 waffles one after another using 2 tablespoons of batter each. Let the waffles cool completely.
  7. 7. Spread a layer of raspberry cream on a waffle. Place another waffle on top. Spread this one with cream as well. Continue until the batter and cream are used up. Finish the cake with a waffle. Place the cake in the refrigerator for 1 hour.
  8. 8. Decorate the cake for serving with the reserved berries. Lightly dust it with powdered sugar.

Nutrition per serving