Sponge omelettes with quark and plum filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Beat the egg whites until stiff, gradually adding the sugar. Add the egg yolks and lemon zest and stir in. Sift the flour and starch over it and fold in. Line a baking tray with baking paper and draw 4 circles of 11 cm Ø on it.

2. 2

   Spread with a spoon about 1/8 of the mixture on each circle. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 10 minutes until golden brown. Remove from the baking tray immediately, carefully fold over and allow to cool.

3. 3

   Bake the rest of the bikuit mixture in the same way. For the filling soak gelatine in cold water. Put half of the plums briefly in boiling water, rinse with cold water and peel off the skin. Cut the plums in half, stone and puree.

4. 4

   Stir plum puree, quark, sugar, vanillin sugar and cinnamon until smooth. Dissolve the gelatine, squeeze it out and stir into the quark mixture. Whip cream until stiff, fold into the quark mixture and chill. In the meantime, wash the remaining plums, dab dry and cut into narrow slices.

5. 5

   Put 16 columns aside, spread the rest into the omelettes. When the curd mixture begins to set (sprayable), stir again until smooth and fill into a piping bag with a star-shaped spout.

6. 6

   Pour into the omelettes and arrange on a plate. Keep cool until serving. Then dust with icing sugar and decorate with the remaining plum wedges.