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Fluffy Quark Waffles | With Stewed Plums
(0)
30 min
Quick
Gurkerl Küche
Herrlich flaumige österreichische Topfenwaffeln, außen zart knusprig und innen saftig-weich, serviert mit warmem Zwetschkenröster und feinem Staubzucker. Der perfekte süße Wochenend-Brunch für den goldenen Herbst!
Ingredients
Preparation method
Preparing the waffle batter
Separate the eggs. Beat the egg whites with a pinch of salt in a clean bowl until stiff peaks form and set aside.
Beat the softened butter, granulated sugar, and vanilla sugar with a hand mixer until fluffy. Add the egg yolks one at a time, mixing until smooth and creamy.
Stir the quark, milk, and a little freshly grated organic lemon zest into the egg yolk mixture. Mix the wheat flour with the baking powder and briefly stir into the batter.
Chef's tip
Drain the quark well: If the quark contains a lot of whey, drain it briefly in a fine sieve before use – this helps the batter maintain the optimal consistency.
Use the oven to keep waffles warm: If you are baking for the whole family or guests, keep the finished waffles side-by-side on a wire rack in the oven preheated to 80 °C. This keeps them wonderfully crispy until serving.
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