Waffles with lemon

The recipe is from booklet "Sweeten the morning, brighten the day".

Preparation steps

Steam the egg yolks, sugar, vanilla sugar, grated lemon zest and lemon juice until the mixture thickens.
Remove and stir until the mixture has cooled.
Whisk the butter with the powdered sugar and mix into the cooled cream.
Coat the wafer with half of the cream. Put another wafer on it and coat it with rosehip jam. Put the third wafer and coat it with the second part of the cream. Cover with a fourth wafer.
Press it well and load for a few hours (I usually put on encyclopedias because they are big and heavy) and then put the cake in the fridge.
Cut the cooled cake into cubes or slices.

Serving

Coat the side of the wafer that has larger holes with cream and jam.

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