Lemon cream omelettes

Name: Lemon cream omelettes
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 4 Eggs (size M); 1 pinch Salt; 100 g Sugar; 2 packages Vanillin sugar; 80 g Flour; 20 g Cornstarch; 50 g Dark chocolate; 400 g Whipped cream; 1 package Cream stabiliser; 7-10 Tbsp grated rind of 1-2 untreated lemons; 7-10 Tbsp Icing sugar; 7-10 Tbsp untreated lemon wedges and balm; baking paper; 7-10 Tbsp Aluminium foil; 1 zipper bag

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

4 Eggs (size M)
1 pinch Salt
100 g Sugar
2 packages Vanillin sugar
80 g Flour
20 g Cornstarch
50 g Dark chocolate
400 g Whipped cream
1 package Cream stabiliser
7-10 Tbsp grated rind of 1-2 untreated lemons
7-10 Tbsp Icing sugar
7-10 Tbsp untreated lemon wedges and balm
baking paper
7-10 Tbsp Aluminium foil
1 zipper bag

Directions

1
Line 2 baking trays with baking paper and draw 4 circles (each approx. 12 cm Ø). Separate the eggs. Beat egg white and salt until stiff, add sugar and 1 vanillin sugar. Sift flour and starch into the mixture and fold in. Spread half the sponge cake on 4 marked circles. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 10 minutes
2
In the meantime, spread the remaining biscuit on the circles of the 2nd tray. Bake in the same way. Remove the baked omelettes immediately from the baking paper. Fold them over and put a small roll of aluminium foil between each of them and let them cool down
3
Break the chocolate into pieces and melt in a hot water bath. Pour into a plastic bag and cut off a small corner. Decorate the omelets with chocolate strips. Leave to dry
4
Whip the cream until stiff, adding cream firming agent and 1 vanilla sugar. Fold in lemon zest. Pour into a piping bag with star-shaped spout. Remove the aluminium rolls. Fill the omelettes with the cream. Decorate with icing sugar, lemon corners and lemon balm