Ingredients for 6 pieces:
For the pastry:
80 g soft butter
80 g sugar
1 packet vanilla sugar
3 eggs (M)
100 g flour
1 pinch baking powder
2 tbsp orange liqueur
40 g grated coconut
Also:
250 ml whipped cream
1 sachet instant gelatine
250 g ricotta
50 g sugar
grated zest of 1 organic lime
250 g raspberries
1 tablespoon grated coconut
icing sugar for dusting
Preparation:
1. Beat the butter until creamy. Gradually add the sugar, vanilla sugar and eggs and beat until fluffy. Stir in the flour, baking powder, orange liqueur and grated coconut. Leave the dough to rest for approx. 10-15 minutes.
2. Preheat a waffle iron. Then lightly grease it and bake waffles from the batter. Leave to cool well.
3. Whip the cream until stiff and stir in the instant gelatine. Chill briefly. Mix the ricotta with the sugar and lime zest well. Then fold in the cream. Put one wafer aside. Spread the cream on the remaining wafers and add the raspberries (some to garnish). Spread the raspberries (remove a few to garnish) on top. Then assemble the waffles into a cake, place the top wafer on top and press down lightly. Top with the remaining raspberries. Sprinkle with coconut flakes and icing sugar and serve immediately.
Preparation time approx.: 45 minutes + cooling time
Nutritional values per piece approx.:
Calories: 553
joules: 2312
Protein: 10,5 g
Fat: 37,8 g
Carbohydrates: 42 g
