A true Pohorje omelette is cooked from a biscuit batter, abundantly stuffed with cranberry jam and topped with whipped cream. In 1952, the recipe of this dish was invented by Franc Pogačar, the cook of the Poštarski dom Cafe in Maribor Pohorje. The original recipe of Pohorje omelette is based on a triple combination: 3 eggs, 3 tablespoons flour, 3 tablespoons sugar and 3 tablespoons cranberry jam.
- 3 eggs
- 3 tablespoons sugar
- 3 tablespoons flour
- 3 tablespoons cranberry jam
- powder sugar to sprinkle
- 250 mL fresh cream
- Preheat the oven to 220 °C. Butter the deep baking sheet and sprinkle it with flour.
- Put separately egg yolks and whites on two plates. Add sugar to the yolks and mix until smooth. Whisk the whites until thick white foam. First put two tablespoons whipped whites into the beaten yolks, and then sprinkle the mixture with flour and whisk everything. At the end, add gently the rest of the foam to the mixture.
- Pour the batter into a baking sheet, which was put into a preheated oven for 12 minutes beforehand.
- Whip fresh cream while the omelette is baked.
- Take the cooked omelette out of the oven and put cranberry jam on its half. Fold the omelette and lay out on a plate.
- Sprinkle with sugar powder, decorate with whipped cream and serve to the table.