How to make
Separate the yolks from the whites of the eggs. Beat the yolks with the powdered sugar and vanilla until they whiten. Gradually add the cream.
Beat the whites to hard snow and carefully add them to the yolk mixture. Pour the omelet mixture into a pre-greased round baking pan (or frying pan) and bake in a preheated 390°F (200 °C) oven, until the bottom of the omelet is browned.
Move the container with the omelet to the middle of the oven and bake for another 4-5 minutes, until the top of the omelet is a nice golden color.
On top of the slightly cooled omelet spread the jam, that has been beaten with ice cream, and gently fold it in half. Optionally, flame with liqueur and garnish with fresh raspberries.
The recipe can be made without ice cream, using only with warm jam.
