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Swiss Carrot Cake Waffles with Roasted Pineapple

"Guests won't waffle on how yummy this breakfast dish is! Aargauer Ruebli Torte is the Swiss patisserie known as one of the best and an all-time favorite, Argau being the area of Switzerland that is home of this carrot cake. Not overly sweet but rather loaded with healthy nutrients, these waffles embody all the good things this cake has to offer, carrots, almonds, lemon, eggs. Pair with the not-overly-sweet mascarpone (with a little lemon kick) and the oh-so-good roasted pineapple, and you have a breakfast guests will rave about for years! Oh so fitting for a morning at Swiss Woods. Life is short -- start your day with dessert!"
Recipe chef is Debbie Mosimann in
Recipe courtesy of Swiss Woods Bed & Breakfast
Prep Time : 20
Cook Time : 7-10 min per waffle
Yield : 4
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Ingredients
Ingredients
  • 3/4 cup all purpose flour
  • 1/3 cup corn starch
  • 3/4 cup carrots, finely grated
  • 3/4 cup almond meal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 3/4 tablespoons lemon zest
  • 6 tablespoons butter, melted
  • 1 egg, seperated
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla
  • 4 thin slices pineapple, peeled and cored
  • 1/2 cup mascarpone
  • 1 tablespoon sugar
  • 1 tablespoon fresh lemon juice

Preparation
Preparation

Preheat the waffle iron. In a bowl, combine the flour,almond meal, cornstarch, baking powder, baking soda, 2 Tbsp sugar and salt. Stir with a wire whisk to combine and make sure that there are no lumps.
Separate the egg and place the egg white in a medium bowl whip until stiff. In another bowl combine the grated carrots, buttermilk, melted butter, egg yolk, and vanilla. Add to the dry ingredients and when all is mixed gently fold in the beaten egg whites. Set aside.
In a small bowl combine the mascarpone, 1 Tbsp sugar and lemon juice. Set aside. Slice a 2 inch slice from a fresh pineapple, cut in half and remove the peel and core. Slice each half into 4 thin slices. Arrange the slices in a glass baking dish and brush with melted butter. Place under the broiler for 5-10 min watching carefully, till they start to brown at the edges. Remove from the oven and set aside.
Brush the hot waffle iron with oil. With a dipper measure enough of the carrot batter onto the bottom half, not filling to the sides (about 1/2-2/3 cup) so that it bakes without baking over. Carefully remove from the iron when the light turns off and it is baked. (5-8 min) It will be a deep golden brown.
Place on a plate, Add 2-3 Tbsp of the mascarpone in the middle and arrange the a slice of the roasted pineapple on top. Sprinkle with powdered sugar and a bit of finely grated carrot. Serve with syrup if desired.