Sponge omelets with mocha cream (diabetics)

Ingredients

Directions

1. 1

   Line a baking tray with baking paper and draw 4 circles (12 cm Ø) on it. Beat the egg white until stiff, gradually adding 45 g diabetic sweetener, vanilla and salt. Finally stir in the egg yolks one after the other. Mix flour and starch, fold in loosely

2. 2

   Spread 1/8 sponge mixture in each circle. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Remove from the paper immediately and fold over carefully. Bake the rest of the sponge cake mixture in the same way. Let the omelettes cool down

3. 3

   Soak the gelatine. Dissolve the coffee in 3 tablespoons of boiling water, allow to cool slightly. Squeeze the gelatine, dissolve in the coffee. Whip cream and sweetener until stiff. Gradually fold in the coffee. Fill cream into a piping bag with a star-shaped spout and squirt into the omelettes. Chill for about 40 minutes. Grate the chocolate with a peeler and sprinkle over the omelettes. Dust with remaining diabetic sweetener and serve

4. 4

   Time required: approx. 1 hour

5. 5

   (without waiting)

6. 6

   nutritional values: , 1 BE

7. 7

   You can exchange these ingredients:

8. 8

   Instead of the diabetic sweetness, prepare 50 g sugar and 1 sachet of vanillin sugar instead of vanilla pulp for the sponge cake mixture. For the filling, whip cream with 2-3 tablespoons of sugar instead of sweetener until stiff. You can prepare the chocolate shavings from dark or mocha chocolate