Chocolate sponge omelets with strawberry cream

Ingredients for 4 servings:

• 1 m.-sized egg(s)
• 40 g sugar
• 1 packet of vanilla sugar
• 15 g cornstarch
• 15 g flour
• 1 pinch of baking powder
• 10 g cocoa
• 15 g cornstarch
• 150 ml milk, 1.5%
• 20 g sugar
• some lemon zest
• 125 g low-fat curd cheese
• 150 g strawberries
• some powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

baked in the oven

Separate the egg, beat the egg whites until stiff, and gradually add the sugar and vanilla sugar. Fold the egg yolks into the mixture. Mix the cornstarch with the flour, baking powder, and cocoa powder and fold into the sponge mixture. Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit). Line a baking tray with baking paper and spread 4 thin circles of batter onto the baking paper, about 12-14 cm in diameter. Bake the omelets in the oven for about 6-8 minutes, then immediately remove from the tray and fold in half, then let cool slightly. Meanwhile, for the cream, whisk the milk with the cornstarch and sugar well. Bring the mixture to a boil in a saucepan and as soon as the Flammeri starts to set, remove the pan from the heat. Let the Flammeri cool slightly. Set aside 4 good-sized strawberries and puree the rest with a hand blender. Add the strawberry puree, quark, and lemon zest to the Flammeri and mix well. Fill the omelettes with the cream, garnish with strawberries and dust with powdered sugar.