Almond omelettes with strawberry cream

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Separate the eggs for the omelettes. Beat the egg yolks, 1 tablespoon of water and 60 g of sugar until thick and frothy. Beat the egg white, remaining sugar and salt until stiff. Stir into the egg yolk cream. Mix almonds and baking powder and fold in.

2. 2

   Pour the mixture into a piping bag with a perforated spout and squirt as circles (approx. 10 cm Ø) onto a baking tray lined with baking paper. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 12-15 minutes. Turn onto the work surface, slightly moisten the baking paper and remove. Fold the omelettes over half while still warm and let them cool down. For the filling, wash and clean the strawberries and puree them with a blender. Whip the cream until stiff. Add vanilla sugar and sugar. Finally, add cream firming agent. Fold in the strawberry puree. Pour the cream into a piping bag with a star-shaped spout and squirt into the omelettes.

3. 3

   Whip the cream until stiff. Add vanilla sugar and sugar. Finally, add cream firming agent. Fold in the strawberry puree. Pour the cream into a piping bag with a star-shaped spout and squirt into the omelettes. Dust with icing sugar. Arrange the omelettes on a plate with strawberries and lemon balm leaves as desired

Nutrition Facts

KCAL
360 kcal

CARBS
28 g

FATS
24 g

PROTEINS
7 g