John Myers
Ingredients for 1 servings:
- 3 eggs, separated
- 65 g sugar
- 65 g flour
- some lemon peel
- 250 ml whipped cream
- 1 pack of cream stiffener
- powdered sugar
- lemon juice
- Fruits such as mango, raspberries, blueberries, etc.
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Preheat oven to 175°C. Prepare a plate with a few tablespoons of granulated sugar. Whisk the egg whites with the sugar vigorously. Stir in the egg yolks and lemon zest, then lightly stir in the flour. Spread the batter onto a baking sheet lined with baking paper and bake for about 12 minutes. Then turn it out onto a damp tea towel and wipe the paper with a cold, wet towel to make it easier to remove. Quickly cut out 9 circles, approximately 12 cm in diameter, and press the bottoms into the sugar. Then fold them together and let them cool. Whip the cream with the cream stiffener until stiff, sweeten to taste and add a little lemon juice. Fill the omelet with it and arrange any fruit pieces on top. Sprinkle with powdered sugar and refrigerate. The remaining sponge cake is perfect for dessert, for example, with pudding or fruit salad (cut the leftovers into small pieces and drizzle with liqueur or cocoa).
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