Baked and sweet omelet is loaded with whipped mascarpone, fresh berries, and cranberry jam (recipe by Slovenian cookbook author Alma Rekić).
Rekić notes that although there are numerous variations in fillings and fruits, the Pohorje omelet is consistently made using the same components in a precise proportion. Triplets—three eggs, three tablespoons of flour, and three teaspoons of sugar—are the foundation of the straightforward original recipe.
When cooked, the sweet omelet has a rich, eggy flavor and a fluffy texture akin to chiffon cake. The mascarpone whipped cream gives this lovely omelet a subtle sweetness and slight acidity, making it the perfect light dessert or sophisticated brunch dish.
Guidelines
Stap 1. Set oven temperature to 425°F. Line a 9-inch springform pan with parchment paper on the bottom. Spray cooking spray on the parchment paper and pan’s sides sparingly, then set them aside. Transfer the egg whites into a large bowl and beat on medium-high speed for about a minute and a half, or until stiff peaks form, using an electric mixer fitted with the whisk attachment. Put aside.
Step 2. In a different, big basin, combine the egg yolks, 3 tablespoons granulated sugar, and 1/4 teaspoon salt. Beat on medium-high speed for 5 minutes, or until the yolks are thick and pale and fall from the whisk in ribbons. In the egg yolk mixture, fold in roughly 2 tablespoons of egg whites until barely incorporated. Just combine the remaining egg whites by folding them in.
Stap 3. Gently incorporate the flour mixture into the egg mixture until it’s smooth. Smooth top of mixture after spooning it into prepared pan. Bake for 10 to 12 minutes in a preheated oven, or until the sweet omelet is fluffy, golden brown, and a wooden pick inserted in the center comes out clean.
Step 4. Meanwhile, put the mascarpone in a medium-sized basin and well mix to soften it. Pour in the cream, vanilla bean paste, 1 tablespoon of the remaining granulated sugar, and 1/8 teaspoon of salt. For two to three minutes, aggressively whisk until medium peaks form. Whipping cream should be covered and chilled until needed.
Stap 5. Take the sweet omelet out of the oven and take out the pan’s sides right away. After turning the omelet over onto a wire rack, remove the parchment paper. Give the omelet 15 minutes to cool at room temperature.
Stap 6. Evenly spread jam over half of the sweet omelet. Evenly scatter with a variety of berries. Evenly cover the berries with the whipped cream mixture. Fold omelet in half gently, as you would a sandwich. Sprinkle omelet with granulated sugar.
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