- 3 egg whites
- 3 egg yolks
- 3 tablespoons flour
- 3 tablespoons sugar
- 3 tablespoons cranberry jam
- sweet creams
- sugar powder
For the Pohorje omelette, whip the egg whites to stiff peaks and gently add sugar. Then add the egg yolks, flour and mix gently.
Preheat oven to 220 °C. Take a round baking pan (22 cm in diameter) lined with baking paper. Pour the batter into the pan. Bake the omelette for about 12 minutes until yellow.
At the same time, carefully whip the creams.
Spread cranberry jam on a still hot omelette, fold it in half and put on a plate.
At the end, sprinkle the Pohorje omelette with powdered sugar and garnish with whipped creams.
In this recipe, instead of cranberry jam you can use jelly or fresh cranberries.
If desired, the Pohorje omelette can be decorated with different fruits.
You may not add sweet creams.