Sponge omelette with pink grapefruit and vanilla yoghurt quark cream

Name: Sponge omelette with pink grapefruit and vanilla yoghurt quark cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 4 Eggs (size M); 80 g + 2 tablespoons sugar; 2 packages Vanillin sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 50 g Flour; 15 g Cornstarch; 20 g + 1 tablespoon chopped pistachio kernels; 2 pink grapefruits; 250 g Low-fat curd; 100 g Vanilla Yoghurt; 100 g Whipped cream; 1 package Cream stabiliser; 1-2 TEASPOONS Icing sugar for dusting; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

4 Eggs (size M)
80 g + 2 tablespoons sugar
2 packages Vanillin sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
50 g Flour
15 g Cornstarch
20 g + 1 tablespoon chopped pistachio kernels
2 pink grapefruits
250 g Low-fat curd
100 g Vanilla Yoghurt
100 g Whipped cream
1 package Cream stabiliser
1-2 TEASPOONS Icing sugar for dusting
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Draw 4 circles (each 11-12 cm Ø) on 2 baking trays lined with baking paper. Roll up 2 sheets of aluminium foil, each approx. 50 cm long, from the long side into loose / creased rolls (2-3 cm Ø)
2
Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff, adding 80 g sugar and 1 packet of vanilla sugar. Beat the egg yolks one after the other. Add lemon zest. Sift the flour and starch onto the egg foam mixture. Sprinkle 20 g of pistachios over it and fold everything in carefully. Divide half of the sponge mixture (2-3 tbsp. per circle) into 4 circles. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 8-10 minutes
3
Spread the rest of the sponge mixture into the remaining 4 circles and bake in the same way. Remove the omelettes immediately from the baking paper and fold over the prepared aluminium foil rolls. Let them cool down
4
Peel the grapefruit so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Whip the cream with the whisk of the hand mixer until stiff, while pouring in 1 sachet of vanilla sugar and cream setting agent. Mix quark, 2 tablespoons sugar and vanilla yoghurt. Fold in vanilla cream
5
Fill the cream into the omelettes with a teaspoon. Carefully place the grapefruit fillets on the cream. Sprinkle the omelettes with 1 tablespoon of pistachios and dust with icing sugar