Ingredients for 6 pieces:
For the pastry:
100 g soft butter
50 g sugar
1 packet vanilla sugar
1 pinch of cardamom
3 eggs (M)
200 g flour
1 pinch baking powder
200 g yoghurt, 10% fat (Greek cream yoghurt is best)
Also:
400 ml whipped cream
2 packets of cream thickener
150 g nut nougat cream
50 g nut nougat (firm)
Preparation:
1. Beat the butter until creamy. Gradually add the sugar, vanilla sugar, cardamom and eggs and beat until fluffy. Stir in the flour mixed with the baking powder and finally the yoghurt. Finally, mix in the yoghurt. Leave the batter to rest for 10-15 minutes.
2. Preheat the waffle iron. Then lightly grease and bake waffles from the batter. Cool well.
3. Whip the cream until stiff, adding the cream thickener. Pour the cream into a
fill a piping bag with a large nozzle.
4. To decorate, pipe dots of cream onto a wafer. Set aside. Spread the remaining wafers with nut nougat cream and pipe cream on top. Assemble into a cake. Place the top wafer (with dots of cream) on top. Cut 40 g nut nougat into pieces, chop the rest. Decorate the wafer cake with the nougat pieces and the chopped nougat.
Preparation time approx. 40 minutes + cooling time
Nutritional values per piece approx.:
Calories: 737
Joule: 3082
Protein: 11,5 g
Fat: 51,6 g
Carbohydrates: 57 g
(FoodCentrale by ddp images)
