Sponge omelettes with mocha cream
easy
60 mins
60 mins
Ingredients
- 2 Protein
- 50 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 4 Egg yolk (size M)
- 40 g Flour
- 10 g Cornstarch
- baking paper
- 3 sheets white gelatine
- 2 TABLESPOONS instant instant coffee
- 2 1/2 (200 g each) Cup of whipped cream
- 3 TABLESPOONS Sugar
- 2 Mocha chocolate bars (without filling)
- 7-10 Tbsp a few leaves of lemon balm
- 1 TABLESPOON Icing sugar
Directions
- 1
Beat egg whites until stiff and gradually add sugar, vanillin sugar and salt. Finally stir in the egg yolks bit by bit. Mix flour and starch and fold into the egg foam mixture. Line a baking tray with baking paper and draw 4 circles of 12 cm Ø on it. Spread 1/8 of the sponge mixture in each circle and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 8-10 minutes.
- 2
Immediately remove from the baking paper and carefully fold over. Bake the rest of the sponge mixture in the same way and let it cool down. Soak the gelatine for the filling. Dissolve powdered coffee in 3 tablespoons of boiling water. Squeeze out the gelatine, add it and also dissolve it in it. Let it cool down. In the meantime, whip cream and sugar until stiff. Stir in mocca solution bit by bit. Pour into a piping bag with a star-shaped spout and squirt evenly into the omelettes. Peel off the chocolate grater with a peeler and sprinkle over the omelettes.
- 3
Let it cool down. In the meantime, whip cream and sugar until stiff. Stir in mocca solution bit by bit. Pour into a piping bag with a star-shaped spout and squirt evenly into the omelettes. Peel off the chocolate grater with a peeler and sprinkle over the omelettes. Arrange on a plate. Before serving, decorate with lemon balm leaves and dust with icing sugar
More Delicious Recipes
