Unold 48215 Notice D'utilisation page 26

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Almond waffles
Approx. 10 waffles
Ingredients: 200 g butter or margarine, 75 g sugar, 1 bag of vanilla sugar, 4 eggs,
125 g peeled and ground almonds, 350 g flour, 1 tsp baking powder, approx.
1/8 l lukewarm milk, 2 tbsp rum.
Preparation: Beat egg white until stiff (add 1 tbsp of sugar before it becomes
stiff). Beat egg yolk with sugar and vanilla sugar until frothy, slowly add the melt-
ed butter. Then add the sieved flour and baking powder. Last add the almonds
and the stiff egg white. Keep these waffles for one day in a closed tin box to al-
low the almond taste to develop.
Cream cheese waffles
Approx. 12 waffles
Ingredients: 100 g butter or margarine, 125 g drained curd cheese, 40 g sugar,
grated cest of ½ lemon, 150 g flour, approx. ¼ l lukewarm milk, 4 eggs.
Preparation: Beat egg white until stiff (add 1 tbsp sugar before becoming stiff),
beat egg yolk with sugar until frothy, add curd cheese, butter and grated lemon
peel. Then add the sieved flour and the milk. Last add the stiff egg white.
Cream waffles
Approx. 20 waffles
Ingredients: ½ l sweet cream, 8 eggs, 1 pinch of salt, 125 g butter or margarine,
200 g flour, grated peel of ½ lemon.
Preparation: see Swabian waffles. Dust the waffles with sugar and cinnamon and
serve warm.
Yeast waffles
Approx. 14 waffles
Ingredients: 150 g butter or margarine, 75 g sugar, 4 eggs, 1 pinch of salt,
375 g flour, 25 g fresh yeast, 1/8 l sour cream.
Preparation: Mix yeast with approx. 75 ml warm water, 1 tbsp of flour and some
sugar and let it rise. Prepare a yeast dough of all ingredients and let the dough
rise again. Then bake the waffles and dust the warm waffles with sugar and cin-
namon.
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