Sponge omelet soufflé

(Recipe #16, page 165)

Ingredients: 1 tablespoon of thick sour cream. 6 eggs, sugar, and vanilla.

Stir the cream together with the egg yolks, sugar, and vanilla for some time, then fold in the stiffly beaten egg whites and bake in a quick oven.

Serves 4–5.

Translated by David Green.

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