Omelette with cassata filling

Ingredients for 4 servings:

• 4 eggs
• 80 g sugar
• 30 g flour
• 30 g starch flour
• 40 g butter or clarified butter
• Powdered sugar for dusting
• 80 g apricot(s), dried
• 30 g cranberries, dried
• 30 g chocolate, dark or milk chocolate, possibly more
• 2 orange(s), untreated
• 4 tbsp powdered sugar
• 1 vanilla pod(s), pulp
• 250 g quark
• 100 g mascarpone

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

For the cassata filling, finely chop the apricots and cranberries and grate the chocolate. Grate the zest from one orange. Peel both oranges and cut out the segments between the membranes, reserving the juice. Mix the quark, mascarpone, orange zest, vanilla pulp, powdered sugar, and the reserved orange juice well. Stir in 2/3 of the apricots, cranberries, and chocolate. For the omelets, separate the eggs. Beat the egg yolks and sugar until creamy. Stir in the flour and cornstarch. Beat the egg whites until stiff peaks form and carefully fold in. In a medium-sized pan (16-20 cm), heat the butter or clarified butter and cook 4 omelets one after the other for about 3-5 minutes on each side, then keep warm. Place 1/4 of the filling into each omelet, top with orange wedges, carefully fold over and sprinkle with the remaining apricots, cranberries and chocolate, as well as a little powdered sugar.