This light
as air dessert is a mixture between meringue and soufflé. Traditionally, it’s
baked in the oven and is supposed to look like three mountain peaks of Austrian
Salzburg. Our version looks more like an omelet but is equally tasty. Some
prefer it to be well done but to me, the best part of this dessert is the
creamy center.
For 4
servings you will need:
8 fresh
eggs
4 heaping
tablespoons sugar
4
tablespoons flor
4 teaspoons
olive oil
1 teaspoon
jam or melted chocolate
Directions:
Separate
egg whites from egg yolks. Using a mixer, beat egg whites on fast speed until
stiff. You can also do this by hand but it will take longer. To test if the egg
whites are done, turn the bowl upside down. If the foam starts moving, continue
mixing. If it stays put, it’s done.
Add half of
the sugar to egg whites and mix for 30 seconds.
In a
separate bowl, mix egg yolks and the rest of the sugar until creamy.
Add yolks
to egg whites and mix gently. Add flour and mix on lowest speed or by hand very
carefully. Don’t rush!
Put some
olive oil in a pan and heat it on a medium heat. Pour about two scoops of
mixture in a pan and wait for the bottom to start to brown. Using a spatula
quickly turn the sides upwards to form a cylinder. Do not overdue it so the middle
stays soft and creamy.
Put it on a
plate. Add a teaspoon of chocolate or jam, you can dust it with powdered sugar,
or even add a scoop of vanilla ice cream. Enjoy still warm. Voilá.
