Almond biscuit omelettes with lemon cream and melon

Name: Almond biscuit omelettes with lemon cream and melon
Cook time: 40 min
Total time: 40 min
Yield: 9
Ingredients: 3 Eggs (size M); 55 g Sugar; 1 package Vanillin sugar; 30 g Flour; 1 TEASPOON Baking Powder; 40 g flaked almonds; 500 g Cantaloup melon; 1 package Cream stabiliser; 300 g Whipped cream; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Icing sugar; baking paper; 7-10 Tbsp Sugar

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 9

3 Eggs (size M)
55 g Sugar
1 package Vanillin sugar
30 g Flour
1 TEASPOON Baking Powder
40 g flaked almonds
500 g Cantaloup melon
1 package Cream stabiliser
300 g Whipped cream
2 TABLESPOONS Lemon juice
7-10 Tbsp Icing sugar
baking paper
7-10 Tbsp Sugar

Directions

1
Separate the eggs for the omelets. Beat the egg whites until stiff. Add 30 g sugar. Stir in egg yolks and vanilla sugar. Mix flour and baking powder, sieve on top and fold in carefully.
2
Pour the mixture into a piping bag with a large perforated spout. Spray 8 circles (approx. 8 cm Ø) onto a baking tray lined with baking paper. Sprinkle with flaked almonds. Bake in the preheated oven (electric cooker: 225 °C/ gas: level 4) for about 5 minutes.
3
Turn onto a damp tea towel sprinkled with sugar. Remove the baking paper. For the cream, clean the melon and cut out 16 balls with a ball cutter. Scrape out the remaining flesh with a spoon.
4
Finely puree the fruit flesh and cream setting agent with a hand blender. Beat the cream and 25 g sugar with the whisks of the hand mixer until stiff. Finally, fold in lemon juice. Fold in the purée.
5
Pour into a piping bag and, except for something to decorate, spread over 4 bases. Spread the balls into the cream, except for 4 pieces. Finish with one base each and decorate with the rest of the cream and melon balls.
6
Sprinkle with icing sugar.