Almond biscuit omelets with lemon cream and melon
- 3 eggs (size M) li>
- 55 g span> Sugar
- 1 packet vanillin sugar
- 30 g flour
- 1 TL Baking powder
- 40 g almond flakes
- 500 g Cantaloup melon span>
- 1 packet Cream stabilizer
- 300 g whipped cream
- 2 EL lemon juice
- Icing sugar
- baking paper
- Sugar
40 minutes
span> easy
- 1.
- Separate the eggs for the omelets. Beat egg whites until stiff. Sprinkle in 30 g of sugar. Stir in the egg yolks and vanilla sugar. Mix flour and baking powder, sieve on top and carefully fold in.
- 2.
- Pour the mixture into a piping bag with a large perforated nozzle. 8 circles (approx. 8 cm Ø) on a baking sheet lined with baking papersplash. Sprinkle with flaked almonds. Bake in the preheated oven (electric stove: 225 ° C / gas: level 4) for about 5 minutes.
- 3.
- Turn out onto a damp tea towel sprinkled with sugar. Peel off baking paper. For the cream, clean the melon and cut out 16 balls with a ball cutter. Scrape out the remaining pulp with a spoon.
- 4.
- Finely puree the pulp and cream setting with a hand blender. Beat the cream and 25 g sugar with the whisk of the hand mixer until stiff. Finally, withhold lemon juice. Fold in the puree.
- 5.
- Pour into a piping bag and spread over 4 bases, except for something to decorate. Scatter balls into the cream, except for 4 pieces. Finish off with a base and decorate them with the rest of the cream and melon balls.
- 6.
- Sprinkle with powdered sugar.
1 piece approx:
- 510 kcal li>
- 2140 kJ
- 11 g protein
- 34 g fat
- 39 g carbohydrates
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