Preparation
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1Mix the crème fraîche with maple syrup, vanilla sugar and salt and gradually beat in the eggs one at a time. Briefly stir in the delicate Cologne flakes, flour and baking powder.
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2Bake 2 golden brown waffles in the preheated waffle iron. Then stir in cocoa powder and bake two more waffles.
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3Whip the cream until stiff, then sprinkle in the vanilla sugar and half of the cinnamon one after the other. At the end, add the cream and continue beating until the desired consistency.
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4Halve and core the apple. Cut one half into small cubes, the other half into slices. Layer the waffles alternately with the cream. Spread the diced apple with applesauce on the first layer of waffle cream and cover with another waffle. Then add another layer of cream. Sprinkle this layer with 50 g of almonds and cover again with a waffle. Sprinkle the next layer of cream with the remaining cinnamon and sugar. Place the last waffle on top and decorate with cream, apple slices, almonds and chocolate shavings. Preparation time: approx. 60 minutes
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 1 cake
150 G
Crème fraîche
70 G
Maple syrup
1 pack
vanilla sugar
1 prize
Salt
3
Eggs
125 G
Delicate Kölln Oat Flakes
125 G
Flour
1 TL
baking powder
1 TL
cocoa
200 ml
whipped cream
1 pack
Cream stiff
1 pack
vanilla sugar
something
Cinnamon
1
Apple
3 EL
applesauce
75 G
sliced almonds
something
Sugar
2 EL
Chocolate shavings
