Sponge omelets with mocha cream

1.

Beat the egg white until stiff and gradually beat the sugar, vanilla sugar and salt let trickle in. Finally, gradually stir in the egg yolks. Mix the flour and cornstarch and fold loosely into the egg foam mixture. Line a baking sheet with parchment paper and draw 4 circles of 12 cm Ø on it. Spread 1/8 of the biscuit mixture in each circle and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 8-10 minutes. Immediately remove from the baking paper and carefully fold over. Bake the rest of the sponge cake and let it cool down. Soak gelatine for the filling. Dissolve instant coffee in 3 tablespoons of boiling water. Squeeze out the gelatine, add it and dissolve it too. Let cool down. In the meantime, whip the cream and sugar until stiff. Gradually stir in the mocha solution well. Fill into a piping bag with a star nozzle and squirt evenly into the omelets. Peel off the chocolate grater with a peeler and sprinkle over the omelets. Arrange on a plate. Before serving, decorate with lemon balm leaves and dust with powdered sugar

2.

kJ / kcal