Sponge omelets with quark cream

Ingredients for 4 servings:

• 2 eggs
• 2 tbsp water
• 75 g sugar
• ½ packet of vanilla sugar
• 40 g flour
• 35 g cornstarch
• 1 pinch of baking powder
• 250 g quark
• 60 g sugar
• ½ lemon(s), juice
• 125 ml cream
• powdered sugar
• Fruit of your choice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Separate the eggs, beat the egg whites with half the water until stiff peaks form, then add the sugar and continue beating briefly. Whisk the egg yolks with the remaining water, add to the beaten egg whites and beat briefly. Mix the flour, starch and baking powder, sift over the egg mixture and fold in. Line a baking tray with parchment paper and draw 4 circles with a diameter of approx. 14 cm. Spread the batter into the drawn circles (leaving 1 cm from the edge). Place the sponge cake immediately in the preheated oven and bake at 210 degrees Celsius for 10-12 minutes. Turn the sponge cake out onto a damp cloth and fold the omelets together. Remove the cloth and let the omelets cool. For the filling, mix the quark, sugar and lemon juice. Whip the cream and fold it into the cream. Fill the omelets with the cream and top with fruit (or mix the fruit with the cream and then fill it in). Dust with powdered sugar and serve immediately.