Pohorje Omelet

For the Pohorje omelet, first beat egg whites until stiff, slowly add sugar and mix. Add egg yolk and flour and mix everything together lightly.

Preheat oven to 220°C. Cover a round baking pan (22 cm) with baking paper. Pour the mixture into the model and bake for about 12 minutes, until the omelette turns nice and yellow.

In the meantime, whip the cream until stiff.

Remove the Pohorje omelette from the oven and spread the cranberry jam on it while it is still warm. Fold the omelette in the middle and put it on the plate.

Dust the Pohorje omelette with powdered sugar and garnish with whipped cream. Serve the sweet omelette still hot.

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