Читать книгу Dr. Oetker: German Baking Today - Dr. Oetker - Страница 12

Waffles with an apple filling

FRUITY (ABOUT 8 PORTIONS)

1 Preheat the waffle iron on the highest setting. (Be sure to follow the maker’s instructions.)

2 For the waffle batter, peel the apples, cut them into quarters, then core and grate them. Pour lemon juice over the grated apples, mix in the sugar and put to one side.

3 Whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar and cinnamon until the mixture is smooth and even, stirring all the time.

4 Add the eggs one after other and whisk each for about ½ minute on the highest setting. Mix the flour and baking powder and whisk briefly in two instalments on the medium setting, alternating with the crème fraîche. Finally add the grated apple.

5 Reduce the temperature of the waffle iron to the medium setting and grease the mould with a pastry brush (photograph 1). Spoon about 2 tablespoons of batter onto the waffle iron for each waffle and smooth the batter down slightly (photograph 2).

6 Cook the waffles until golden brown, remove from the waffle iron and place on a cake rack to cool.

TIP » If you like you can also stir 50-75 g/2-3 oz (⅓-½ cup) raisins or currants to the batter.

SERVING TIP » You can also serve the waffles with the remaining crème fraîche.

Preparation time:

about 45 minutes

For the waffle iron:

a little cooking oil

For the batter:

275 g/10 oz sharp apples 2–3 tablespoons lemon juice 1 tablespoon sugar 100 g/3½ oz (½ cup) soft margarine or butter 125 g/4½ oz (⅝ cup) sugar 1 sachet vanilla sugar ½ level teaspoon ground cinnamon 3 eggs (medium) 200 g/7 oz (2 cups) plain (all purpose) flour ½ level teaspoon baking powder 75 g/3 oz (⅜ cup) crème fraîche

Per piece:

P: 5 g, F: 16 g, C: 40 g, kJ: 1390, kcal: 333, CU: 3.5