Almond biscuit omelets with lemon cream and melon

For 9 pieces
  • 3 eggs (size M)
  • 55 g Sugar
  • 1 packet vanillin sugar
  • 30 g flour
  • 1 TL Baking powder
  • 40 g almond flakes
  • 500 g Cantaloup melon
  • 1 packet Cream stabilizer
  • 300 g whipped cream
  • 2 EL lemon juice
  • Icing sugar
  • baking paper
  • Sugar
40 minutes
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.
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.
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.
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.
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.
Sprinkle with powdered sugar.
1 piece approx:
  • 510 kcal
  • 2140 kJ
  • 11 g protein
  • 34 g fat
  • 39 g carbohydrates


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