The most important thing at the beginning: after the omelet comes out of the kitchen stove, it should go very quickly.
1. the sponge mixture beat the egg yolks and sugar until creamy. gradually add 2 thirds of the sugar, the vanilla sugar and the salt, meanwhile stirring until creamy. In another baking bowl, whip the egg whites until stiff and add the remaining sugar gradually. Gently slide the snow onto the cream, pour over the flour and the spices. Fold in carefully (!!!).
Grease a baking tray with parchment paper. Spread the mixture about 1 cm thick. Bake at 180 °C (gas: level 3) for about 20 minutes on the middle shelf. Take out the baking tray. Turn out. Remove parchment paper and cool. Later cut into slices (depending on what kind of oven-proof molds you have). There should be 2 slabs coming out.
2. meringue dough. Whip the egg whites until stiff (very stiff!) Add the sugar little by little.
3. omelet: put one sponge cake plate in the ovenproof dish, sprinkle with half of the cherry water, put ice cream (slightly thawed) on top, put second sponge cake plate on top, sprinkle again with cherry water. Now spread the meringue mixture on top. Bake in the heated oven at 250 degrees (gas mark 7) for 5 minutes on the upper rack. Take out and serve immediately.
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