Our Oma would make these cake-like dessert waffles in her heart-shaped waffle iron. These are great fresh, or dried out and dunked in coffee or tea. Then, our Mama said she used to quickly whip these up when unexpected guests came to call – company could start eating the first batch while the rest baked in the waffle iron. So this weekend, we made a batch for the Mother’s Day brunch we prepared for our mom!
One of my favourite German food traditions is the afternoon Kaffee und Kuchen, which is coffee and cake taken in the afternoon (tea is for the British). This is a time for simple Kuchen, like Butterkuchen or Bienenstich, not Torten, the luscious over-the-top cakes filled and frosted with whipped cream like Schwarzwälder Kirschtorte.
Although you can dress these dessert waffles up with a sprinkling of powdered sugar, they really need no embellishment. The flavour is rich and buttery, and they are nicely sweetened. I haven’t tried baking these in a regular waffle iron, but please let us know if you do, and how the dessert waffles turn out!
- 175 g sugar, ¾ cup
- 175 g butter, softened, ¾ cup
- 4 eggs
- ½ tsp vanilla
- 200 g flour; 1½ cups plus 2 Tbsp
- 50 g cornstarch, ⅓ cup
- ½ tsp baking powder
- ½ tsp salt
- Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla.
- Beat in flour, cornstarch, baking powder, and salt until incorporated.
- Heat waffle iron. When hot, place 1 heaped spatula into the centre of the waffle iron. Close and cook until done.
- Cool waffles on wire racks before separating and serving.