100 g granulated sugar
3 tbsp flaked almonds
1 tbsp icing sugar
This sweet fluffy omelette is a real feast, with its tasty decoration of sweet ripe papaya, flaked almonds, grated lime rind and mint. It’s just like a very fluffy cake, but then baked in the oven and prepared without any flour.
Carefully separate the eggs. Make sure no egg yolk ends up in the egg whites, since if this happens you won’t be able to whip the whites high enough. Use a bowl and whisk free from grease for whipping the egg whites. (You can remove any grease with a bit of lime juice.) Use the food processor with the whisk attachment to beat the egg whites into form soft peaks. Add half of the sugar and whisk the egg whites for another minute at top speed. Remove stiffly beaten egg whites from the bowl.
Then, in the same bowl of your food processor, whisk the egg yolks until they reach a light lemon yellow colour. Add remaining sugar halfway through. Then whisk until the egg yolks have turned almost white. You can then carefully fold the egg whites into the yolks.
Sprinkle an even layer of icing sugar and half the flaked almonds into a round baking tin some 30 cm in diameter. Scoop the beaten egg mixture into the baking tin and bake for 18 to 22 minutes in a convection oven at 160 degrees.
Peel the entire papaya. Halve lengthways and use a spoon to remove the seeds. Cut the papaya into small cubes. Either toast the flaked almonds briefly in a frying pan or sprinkle them over the fluffy omelette 5 minutes before removing it from the oven. Grate some of the green rind (not the white part underneath) off the lime. Garnish with a sprinkle of icing sugar and some fresh mint leaves. These flavours go perfectly with the papaya: absolutely delicious!