Sponge Omelets with Curd Cream

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 egg (s)
  • 2 tablespoon water
  • 75 grams sugar
  • 0.5 ½ pack vanilla sugar
  • 40 grams flour
  • 35 g cornstarch
  • 1 pinch baking powder

For the filling:

  • 250 g quark
  • 60 g suar
  • 0.5 ½ lemon (s), including the juice
  • 125 ml cream
  • powdered sugar
  • Fruit your choice
Sponge Omelets with Curd Cream
Sponge Omelets with Curd Cream

Instructions

  1. Separate the eggs, beat the egg white with half of the water to a snow, let the sugar trickle in, beat briefly again. Whisk the egg yolks with the rest of the water, add to the egg whites and stir in briefly. Mix the flour, starch and baking powder, sieve over the egg mixture and fold in.
  2. Cover a baking sheet with parchment paper and draw 4 circles with a diameter of approx. 14 cm. Spread the dough into the circles you have drawn (leave 1 cm away from the edge). Immediately put the sponge cake in the preheated oven and bake at 210 degrees for 10-12 minutes. Turn the sponge cake out onto a damp cloth, fold up the omelets. Remove the cloth and let the omelets cool.
  3. For the filling, mix together the quark, sugar and lemon juice. Whip the cream and fold it into the cream. Pour the cream into the omelets and cover with fruit (or mix the fruit with the cream and then pour in) dust with powdered sugar and serve immediately.

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