Sponge omelettes with marzipan cream and cranberry

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Beat the egg whites until stiff and finally, add sugar, vanillin sugar and salt. Stir in the egg yolks one after the other. Mix flour and cornstarch, sieve onto the egg foam and carefully fold in.

2. 2

   Line a baking tray with baking paper and draw 4 circles (each 12 cm Ø). Divide 2/3 of the dough into the circles and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 9-10 minutes.

3. 3

   Remove sponge cake circles immediately from the baking paper, carefully fold them over 4 glasses and let them cool down. Line the baking tray with baking parchment again, paint 2 more circles on it and fill with the remaining dough.

4. 4

   Bake omelettes as described above and fold over. In the meantime soak the gelatine in cold water. Coarsely grate the raw marzipan mass, add the milk bit by bit and stir until smooth with the whisk of the hand mixer.

5. 5

   Spread out the gelatine, dissolve it and mix with some marzipan milk. Then stir into the remaining marzipan milk and refrigerate for 5-10 minutes. Whip the cream until stiff, fold into the marzipan cream and refrigerate for another 5-10 minutes.

6. 6

   Pour the cream into a piping bag with a large star-shaped spout and fill the omelettes with the cream. Refrigerate again for at least 30 minutes. Just before serving, spread cranberries over the omelettes and dust with icing sugar.

7. 7

   Serve decorated with fresh mint. Makes 6 pieces.

Nutrition Facts

KCAL
470 kcal

CARBS
45 g

FATS
26 g

PROTEINS
11 g