Sponge omelettes with orange-almond brittle cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt 30 g sugar in a pot and remove from the heat immediately. Stir in fat and almonds. Spread on oiled aluminium foil and let it dry. In the meantime, separate the eggs, beat the egg whites until stiff. Sprinkle 100 g sugar and salt into the mixture.

2. 2

   Fold in egg yolk. Mix flour, cornstarch and baking powder, sieve over the egg mixture and fold in. Line a baking tray with baking paper and draw 4 circles (á 12 cm Ø) on it. Spread half of the dough into the circles and spread. Bake the omelettes in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 12 minutes. Turn the omelettes onto a tea towel sprinkled with sugar and cover with another, moistened tea towel. Do the same with the rest of the dough. Crush the brittle roughly. Mix mascarpone, 50 g sugar, orange juice, liqueur and zest. Whip cream until stiff and fold in.

3. 3

   Do the same with the rest of the dough. Crush the brittle roughly. Mix mascarpone, 50 g sugar, orange juice, liqueur and zest. Whip cream until stiff and fold in. Fill cream in a piping bag with a large perforated spout. Spray one half of the omelet with the cream, sprinkle with brittle and fold over. Dust the omelettes with icing sugar and decorate with orange zests

Nutrition Facts

KCAL
390 kcal

CARBS
35 g

FATS
23 g

PROTEINS
7 g