Separate the eggs. Beat the egg whites with 80 g sugar until stiff. Pull the egg yolk into the egg white. Mix 60 g flour with 1 teaspoon baking powder and 1 packet of vanilla pudding powder and fold into the egg mixture. Line a baking sheet with parchment paper and use a ladle to spread circles (approx. 4 - 5 pieces) onto the sheet in portions.
The baking time in the preheated oven is approx. 15-20 minutes on the middle rack. Immediately remove from the tray after baking, fold up and allow to cool.
Beat the whipped cream with the vanilla sugar and the cream stiffener until stiff and fill the omelets with it. Decorate with prepared fruit of the season and choice or add small pieces of fruit to the cream. Serve dusted with powdered sugar.