Three small peaked Austrian egg-foam mounds baked together over a little cream and butter, lightly dusted with sugar; all three make one airy warm dessert portion.
70 gEgg Whites
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1 yolkEgg Yolk
15 gCream
0.5 tspButter
20 gSugar
12 gFlour
1 gPowdered Sugar
0.2 mlVanilla Extract
To tasteSalt
Heat the oven to 200 °C, conventional heat. Coat a shallow ovenproof oval dish about 14 cm long and 10 cm wide with all the butter and pour all the cream over its base. Keep the dish out of the oven for now. Mix all the egg yolk and vanilla in a small cup; keep separate from the whites.
In a clean grease-free small bowl, whisk all the egg whites with a tiny pinch of salt to soft peaks. Gradually whisk in all the granulated sugar until glossy firm peaks hold their shape. Stop before the foam becomes dry or grainy. Keep all the sifted flour and powdered sugar separate.
Warm the prepared butter-and-cream dish in the oven for 2 minutes, without letting the base dry out. Meanwhile, gently fold all the yolk mixture into the whipped whites, then sift all the flour over them and fold briefly just until no dry flour remains. Using a broad spoon, form the entire mixture into three equal pointed mounds side by side in the warm dish. Bake immediately at 200 °C for 12-15 minutes without opening the oven until golden, puffed and just set; the centers must reach 74 °C with no liquid egg or raw flour. Dust with all the powdered sugar and serve immediately, before the foam sinks. Eat all three mounds and all the cream and buttery base as one dessert portion; jam, fruit, custard and extra sugar are not included.