John Myers
Buttermilk Marzipan Wafers with Apple Compote
The perfect buttermilk marzipan wafers with apple compote recipe with a picture and simple step-by-step instructions.
- 125 g Soft butter
- 50 g Sugar
- 2 Eggs
- 250 g Spelled flour
- 1 tsp Baking powder
- 250 ml Buttermilk
- 60 g Marzipan raw mass
- 3 drops Bitter almond flavor
- 500 g Apples
- 250 ml Apple juice naturally cloudy
- 1 packet Vanilla sugar
- 1 tsp Grated organic orange peel
- 1 tbsp Custard powder
- First pluck the marzipan into small pieces and stir together with the butter, sugar and bitter almond baking flavor with the hand mixer for 4 minutes until creamy. Mix in the eggs well for 1 minute at a time. Mix the flour and baking powder and stir in alternately with the buttermilk, do not stir long.
- Pour 3-4 tablespoons of batter onto the waffle iron per waffle and bake for 3-4 minutes until golden brown.
- For the compote: bring the apple juice and orange peel to the boil in a saucepan. Stir the pudding powder in a little cold water until smooth, stir into the boiling juice and briefly bring to the boil again. Peel the apples in quarters, core and cut into thin wedges. Put the apple wedges in the saucepan and cook covered for 4-5 minutes over a mild heat. Bring the buttermilk and marzipan wafers with Arrange apple compote on plates and serve.
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