Sponge Cake Omelette with Cream – Wild Strawberry – Fullness

For now…

1. 1 …. let’s prepare a sponge cake according to the recipe: quick, small, simple sponge cake – and we preheat the oven to 180 degrees …

and now it goes on …

1. Put half the sponge cake mixture on a baking sheet lined with baking paper in 4 circles (diameter approx. 10 cm) – spread the mixture as evenly as possible and immediately push it into the preheated oven – bake for approx. 12 min at 180 degrees O / U heat
2. While the first biscuit omelets are already baking, we process the 2nd half of the biscuit mixture in the same way – after 12 minutes of baking time, take out the finished biscuit omelets and insert the 2nd tray – the finished, still hot biscuit omelets (including baking paper) immediately Carefully bend in half – remove the baking paper after a few minutes – the biscuit omelettes remain in the “paper jacket” until they are filled so that they do not dry out

Prepare the wild strawberry filling

1. Mix the gelatine powder in a small pan with cold water – as soon as the gelatine has completely absorbed the water, it is melted on the stove over a very low heat – during which the cream is stiff – first a tablespoon of coconut / lemon yogurt with the liquid gelatine stir so that there are no lumps – gradually stir the rest of the yoghurt into the gelatine and then quickly mix this mass with the whipped cream – season with sugar and a little lemon juice

you could do without the gelatine …

1. 5 ….. if the omelets are served fresh immediately … but if they should still be attractive for the next day, then it is better to choose the variant WITH gelatine

fill and serve

1. Now fold the wild strawberries into the cream mixture – then fill the biscuit omelets with the wild strawberry cream (you could also use the dressing bag for the more elegant variant) – finally you press some wild strawberries into the filling to decorate – you could serve them before serving Sprinkle omelets with powdered sugar