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Omelette "Vindobona"

4 servings

Ingredients

• 150 g Strawberries (hulled, washed)
• 1 EL Powdered sugar (for marinating)
• Kirsch (nach Bedarf)
• 3 Stk Egg yolk
• 30 g Powdered sugar (for egg yolk)
• 3 Stk Egg white
• 30 g Sugar (for meringue)
• 40 g Flour
• butter (for pan) (nach Bedarf)
• Powdered sugar (for dusting) (nach Bedarf)
• chocolate sauce (warm, thick) (nach Bedarf)

Instructions

1. Marinate strawberries with 1 tablespoon powdered sugar and a little cherry brandy.
2. Cream 3 egg yolks with 30 g powdered sugar.
3. Whip 3 egg whites until stiff, whip in 30 g sugar.
4. Gently fold the egg yolk mixture, 40 g flour, and marinated strawberries under the meringue.
5. Spread the mixture in a buttered, flour-dusted pan, dust with powdered sugar, and bake in a preheated medium heat oven.
6. Turn out the soufflé, fold together, pour warm, thick chocolate sauce over it, and serve immediately.

Based on a cookbook by Hans Hofer (1964), adapted with AI.