Sponge Cake Omelet Stefanie

Butter an omelet pan and dust with flour. Preheat the oven to 200 °C. Cut seasonal fruit into small cubes and mix berries with apricot jam and a little apricot brandy. Separate the eggs. Beat the yolks with half the honey and the spices until creamy. Whip egg whites to egg whites and beat well with the remaining honey. Mix yolk and whipped egg mixture, fold in the flour. Spread the mixture into the baking pan, making sure that the outer edges are higher than the center. Bake in a well heated oven until the surface of the omelet has taken color and shows a slight resistance to the pressure test.

Slightly score the omelet in the center, turn out onto a plate. Fill with the jam fruit and toss together. Sprinkle lightly with powdered sugar and burn a pattern with a glowing stick.

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