Geneva Waffles’

A cake recipe for all foodies:

Preheat the oven to 200 °C.

Generously butter four baking trays.

Shape the vanilla seeds from the slit vanilla pod into the sugar and mix until the vanilla seeds are well distributed in the sugar.

Beat the room-warm butter with a mixer until creamy, then gradually stir in the sugar.

Whisk until the granular texture of the sugar has dissolved.

Season the egg whites with salt and beat with a whisk to a large-bubble consistency.

It should not form snow in any case.

Gradually fold this egg white into the butter mixture in three parts.

After each addition of egg whites, add a third of the flour and fold it in as well.

Place a coffee spoonful of the mixture on the pre-greased baking tray and lightly rub with the back of a spoon to form a round spot.

Bake in the oven for five to seven minutes.

When the edges turn light brown, remove the baking sheet from the heat, remove the waffles with a pallet scoop and keep cooled in a tin.

Tips: Butter masses can only succeed well if they are stirred up room-warm.

This is the only way to create an airy mass in which the relatively coarse-grained sugar can dissolve.

Never use powdered sugar.

Although it makes the butter mixture appear finer, it does not give the finished pastry the stable structure it needs for perfect enjoyment.

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