Spring Cloudbread

Ingredients

• 3 eggs
• 200 g cream cheese (60% fat in the mix)
• 1 tsp Baking powder
• Salt
• 50 ml Milk (3.5% fat)
• 0.5 tsp medium-hot mustard
• Pepper
• 0.5 bunch chives (10 g)
• 100 g lamb's lettuce
• 0.5 bunch radishes
• 1 handful red radish sprouts

Instructions

1. 1.

   Separate the eggs and whisk the yolks with 100 g cream cheese and baking powder. Beat the egg whites with a pinch of salt until stiff, then fold them into the cream cheese mixture in portions.

2. 2.

   Spread the batter into eight flat portions on a parchment-lined baking sheet and bake in a preheated oven at 150 °C (convection 130 °C; gas: level 1–2) for about 20 minutes. Remove and let cool for about 10 minutes.

3. 3.

   Meanwhile, mix the remaining cream cheese with milk, mustard, a little salt and pepper. Wash the chives, pat dry, cut into small rings and stir them into the mixture.

4. 4.

   Clean and dry the lamb's lettuce. Peel, wash and slice the radishes thinly. Rinse the sprouts and drain well. Spread some of the cream on the bottom of each four Cloudbreads, arrange lamb's lettuce, radish slices, remaining cream and sprouts on top, then place another Cloudbread as a lid.