Romanian Strawberry Souffle Omelette (Omlette Cu Fragi)

• Butter for greasing
• Fine cake crumbs
• Dry white wine
• kirsch
• 1/2 lb. strawberries, preferably wild
• 4 egg yolks
• 1/2 cup vanilla-flavored sugar
• Salt
• 6 egg whites

1. Before making the omelette mixture, prepare the baking dish.
2. This should be oval, but a round one will do.
3. Rub it with butter, sprinkle lightly with cake crumbs and then add the marinated strawberries, thoroughly drained.
4. Put aside.
5. Mix the egg yolks with the sugar and a pinch of salt.
6. Beat the mixture thoroughly until it becomes a pale lemon color and very thick.
7. Beat the egg whites until stiff but not dry and gently fold into the egg yolks, using a metal spoon.
8. Pour this mixture over the strawberries and shape with a spatula into a smooth high mound with a deep gash cut in the top.
9. Cook for about 10 minutes in a moderate oven 350 F. until golden brown.
10. Asparagus tips can also be cooked in this manner, but without sugar, and with breadcrumbs instead of cake crumbs.

butter, cake crumbs, white wine, strawberries, egg yolks, vanillaflavored sugar, salt, egg whites

Taken from www.foodgeeks.com/recipes/20174 (may not work)