Biscuit Omelettes with Berry-Yoghurt-Cream
| Ingredients | for 8 Omelettes |
| 250 g | Whipped cream |
| 75 g | Frozen berry mix |
| 70 g | Mehl |
| 6 Stems | Mint |
| 4 | Eggs (class medium) |
| 5 g | Baking Powder |
| 70 g | Sugar |
| 2 cups (à 250 g) | “Der Große Bauer Strawberry“ |
| 8 | Strawberries for decoration |
| 2 pack | Vanilla sugar |
| 2 pack | Cream whitener |
| 1 pinch | Salt |
| Powdered sugar for dusting | |
| Aluminium foil | |
| Baking paper |
Making
1. defrost the berry mixture. Roll up 2 approx. 50 cm long sheets of aluminium foil from the long side into crumpled rolls (2-3 cm Ø). Separate the eggs, beat the egg whites until stiff. Beat in the sugar, 1 sachet of vanilla sugar and salt. Fold in the egg yolks. Mix the flour and baking powder, sieve over the egg mixture and fold in. Line a baking tray with baking paper and draw 4 circles (15 cm Ø each) on it. Spread half of the batter into the circles. Bake the omelettes in a preheated oven (electric oven: 200 °C/convection oven: 175 °C/gas: see manufacturer) for 8-10 minutes. Immediately remove the finished omelettes from the baking paper and fold 2 at a time over one of the prepared aluminium foil rolls. Do the same with the remaining sponge mixture.
2. puree the berry mixture in a tall mixing bowl. Mix 25 g berry puree, the "Der Große Bauer Erdbeere" yoghurt and 1 sachet of vanilla sugar. Stir in the cream stabiliser. Whip the cream until stiff and fold into the cream. Pour the mixture into a piping bag with a large nozzle. Wash the mint, shake dry and pluck the leaves from the stalks. Pipe the cream onto one half of the omelettes and fold over. Dust the omelettes with icing sugar and arrange on the plates. Decorate each with mint leaves and 1 halved strawberry. Serve with the remaining puree.
