Lemon omelettes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the omelettes, draw four circles (12 cm Ø) on 2 sheets of baking paper using a pencil. Separate 2 eggs. Beat the egg whites until stiff, add 50 g sugar, 1/2 packet vanillin sugar and salt little by little. Stir in egg yolk. Sieve 40 g flour and 10 g starch onto the egg cream. Carefully fold in with a whisk.

2. 2

   Spread the sponge mixture evenly with a tablespoon over the 4 circles on the first sheet. Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for 9-10 minutes until golden brown. In the meantime form 8 rolls from aluminium foil. Remove the finished omelettes immediately from the baking paper, fold over one half and place one aluminium roll in between each. Let them cool down on a cake rack. Prepare the same amount of dough (as described above) from the remaining ingredients. Spread on the circles of the 2nd sheet and bake. Dust the omelettes with icing sugar. In the meantime, roughly chop the chocolate coating and melt in a hot water bath. Fill into a small freezer bag, cut off a tiny corner and decorate the omelettes with chocolate strips. Wash the lemons thoroughly, dab dry and grate the peel very finely. Whip the cream until stiff, slowly pour in the remaining vanillin sugar and cream firming agent.

3. 3

   Dust the omelettes with icing sugar. In the meantime, roughly chop the chocolate coating and melt in a hot water bath. Fill into a small freezer bag, cut off a tiny corner and decorate the omelettes with chocolate strips. Wash the lemons thoroughly, dab dry and grate the peel very finely. Whip the cream until stiff, slowly pour in the remaining vanillin sugar and cream firming agent. Stir in lemon zest. Fill lemon cream into a piping bag with star-shaped spout and squirt into the 8 omelettes. Serve decorated as desired with lemon and lemon balm

Nutrition Facts

KCAL
360 kcal

CARBS
33 g

FATS
23 g

PROTEINS
7 g