Pineapple Omelette

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff, adding 50 g sugar and 1 packet of vanilla sugar. Stir in the egg yolks one after the other. Add lemon zest. Sift the flour and starch onto the egg mixture and fold in carefully.

2. 2

   Draw 6 circles (10-12 cm Ø) on a baking tray lined with baking paper and spread the dough into the circles with a tablespoon. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes. Take the omelettes out of the oven and remove them immediately from the baking tray. Fold them over an object (e.g. dough roll, cardboard roll or crumpled aluminium foil) and let them cool down. In the meantime, mix cream cheese, pineapple juice, remaining vanillin sugar and sugar. Whip the cream until stiff, while letting the cream firmer trickle in. Stir the cream into the cream cheese cream in portions. Cut pineapple slices into small pieces. Fill cream cheese cream into a piping bag with star-shaped spout and squirt into the cooled omelettes.

3. 3

   In the meantime, mix cream cheese, pineapple juice, remaining vanillin sugar and sugar. Whip the cream until stiff, while letting the cream firmer trickle in. Stir the cream into the cream cheese cream in portions. Cut pineapple slices into small pieces. Fill cream cheese cream into a piping bag with star-shaped spout and squirt into the cooled omelettes. Carefully press the pineapple pieces into the injected mixture. Dust the omelettes with icing sugar and serve decorated with mint as desired

Nutrition Facts

KCAL
390 kcal

CARBS
31 g

FATS
26 g

PROTEINS
8 g