Flowers cream quark waffles with homemade red fruit compote

Ingredients for 15 servings:

• 250 g butter
• 240 g sugar
• 1 pinch of salt
• 8 eggs
• 250 g flour, type 405 (or instant flour)
• 250 g cream cheese
• 500 g mixed berries (also frozen)
• ¼ liter cherry juice
• 2 tbsp sugar
• 1 tbsp cornstarch, fine
• some freshly whipped cream or vanilla ice cream

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

This is how they are often served on the coast

The batter yields about 15-18 waffles. FOR THE WAFFLE BATTER: Beat the butter with sugar and a pinch of salt until fluffy (with a hand mixer). Gradually add the eggs ONE AT A TIME (one at a time) and mix in vigorously. Stir in the quark a spoonful at a time and finally the flour. FOR THE RED BERRIES: Sort the berries, wash them, and let them drain. Quarter the strawberries if necessary. Mix the cornstarch with 5 tablespoons of the cherry nectar until smooth. Bring the remaining nectar to a boil with 2 tablespoons of sugar. Stir in the mixed cornstarch and bring to a boil, stirring constantly. Simmer for about 2 minutes and then carefully fold in the berries. Let cool. Preheat the waffle iron to medium heat and ladle the batter into the iron, baking the waffles one at a time. Let the waffles cool completely on a wire rack. If you like, you can dust them with powdered sugar before serving. Transfer the red fruit compote to a nice bowl and serve with the waffles. Place a small amount of red fruit compote on each waffle and serve with freshly whipped cream or a scoop of vanilla ice cream.