Waffle Cake with Berry Cream Cheese

Ingredients

• 400 g currants
• 250 g raspberries
• 2 limes (juice)
• 2 tsp lime zest, grated
• 4 sheets white gelatin
• 200 g Cream cheese
• 300 g whipping cream
• 75 g sugar
• 100 g flour
• 150 ml buttermilk
• 1 packet vanilla sugar
• 3 eggs
• 1 pinch salt
• oil (for the waffle iron)
• powdered sugar (to dust)

Instructions

1. 1.

   Wash, clean and dry the berries. Set aside some for decoration. Wash limes in hot water, then dry them.

2. 2.

   Puree raspberries and strain through a sieve. Mix raspberry pulp with 4 tbsp lime juice.

3. 3.

   Soak gelatin in cold water, then dissolve it in a small pot over low heat until almost liquid. Stir in 2 tbsp raspberry pulp, then fold into the remaining pulp and mix in the cream cheese.

4. 4.

   Whip the cream with 2/3 of the sugar until stiff peaks form, then fold into the cream cheese-raspberry mixture. Fold in currants.

5. 5.

   Combine flour, buttermilk, remaining sugar, vanilla sugar, lime zest and remaining lime juice. Separate eggs. Beat yolks into the flour mixture. Whisk egg whites with salt to stiff peaks and fold into the batter.

6. 6.

   Lightly oil the waffle iron and bake 8 waffles using 2 tbsp of batter each, letting them cool.

7. 7.

   Spread a wafer with raspberry cream, place another wafer on top, spread more cream, and repeat until all wafers are used. Finish with one last wafer. Chill for 1 hour in the refrigerator.

8. 8.

   Serve by decorating with reserved berries and dusting with powdered sugar.