Vanilla waffles with raspberries and cinnamon cream

Ingredients for 1 servings:

• 60 g butter
• 75 g sugar
• 1 pinch of salt
• 1 vanilla pod(s), including the pulp
• 2 eggs
• 100 g sour cream
• 50 ml milk, e.g. whole milk
• 1 tbsp oil
• 1 tsp baking powder
• 125 g flour
• 300 g raspberries, frozen
• 150 g powdered sugar
• 200 g raspberries, fresh
• 200 ml cream
• 1 tsp cinnamon
• 1 bunch of mint

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

makes about 10 waffles

Cream the butter with the sugar, a pinch of salt, and the vanilla seeds until light and fluffy. Continue whisking, adding the eggs one at a time, allowing time for each egg to be whisked in. Stir in the sour cream, milk, and oil a spoonful at a time. Mix the flour and baking powder and sift three times, stirring the third time into the batter. Let the batter rest for about 20 minutes. During this time, prepare the raspberries and cream. Defrost the frozen raspberries and puree them with 100g of icing sugar. Strain them through a sieve and mix well with the fresh raspberries. Whisk the cream with the remaining icing sugar and the cinnamon until stiff. Bake 10 waffles in the waffle iron until golden brown and serve with the raspberries and the cinnamon cream.