Sponge omelettes with raspberry cream

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Defrost the raspberries. Separate eggs, beat egg whites until stiff. Add 70 g sugar, 1 packet of vanillin sugar and salt. Fold in the egg yolks. Mix flour and baking powder, sieve over the egg mixture and fold in. Line a baking tray with baking paper and draw 4 circles (á 14 cm Ø) on it.

2. 2

   Spread half of the dough into the circles and spread. Bake the omelettes in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Turn the omelettes onto a tea towel sprinkled with sugar and cover with another, moistened tea towel. Do the same with the other half of the dough and let the omelettes cool down. Wash the mint, dab dry and remove the leaves. Mix quark, 1 packet of vanilla sugar and 5 tablespoons of sugar. Stir in the cream stabiliser and allow it to trickle in. Set aside some nice raspberries for decoration. Whip the cream until stiff and fold into the cream. Fold in the remaining raspberries as well. Pour the cream into a piping bag with a large perforated spout.

3. 3

   Mix quark, 1 packet of vanilla sugar and 5 tablespoons of sugar. Stir in the cream stabiliser and allow it to trickle in. Set aside some nice raspberries for decoration. Whip the cream until stiff and fold into the cream. Fold in the remaining raspberries as well. Pour the cream into a piping bag with a large perforated spout. Spray cream onto one half of the omelettes and fold over. Decorate omelettes with raspberries and mint leaves and dust with icing sugar

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
320 kcal

CARBS
35 g

FATS
14 g

PROTEINS
14 g