Fried egg cake

Name: Fried egg cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 100 g Marzipan raw mass; 100 g Butter or margarine; 40 g Sugar; 1 package Vanillin sugar; 1 drops of bitter almond oil; 2 Eggs (size M); 125 g Flour; 35 g Cornstarch; 1 coated Tsp Baking Powder; 1 can(s) (425 ml) Apricots; 1 TABLESPOON Breadcrumbs; 1 TABLESPOON Lemon juice; 150 g Icing sugar; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

100 g Marzipan raw mass
100 g Butter or margarine
40 g Sugar
1 package Vanillin sugar
1 drops of bitter almond oil
2 Eggs (size M)
125 g Flour
35 g Cornstarch
1 coated Tsp Baking Powder
1 can(s) (425 ml) Apricots
1 TABLESPOON Breadcrumbs
1 TABLESPOON Lemon juice
150 g Icing sugar
7-10 Tbsp Grease

Directions

1
Crumble the marzipan, mix with soft fat and whisk until smooth. Stir in the sugar, vanilla sugar and bitter almond oil and continue beating until the sugar is completely dissolved.
2
Embezzle eggs one at a time. Mix flour, cornstarch and baking powder, sieve and stir into the mixture by the spoonful. Drain the apricots and dice them, except for 5 pieces, and fold them into the dough.
3
Grease a springform pan (24 cm Ø) and sprinkle with breadcrumbs. Fill in the dough, smooth it down and bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 40 minutes. Carefully remove the cake from the edge and let it cool down.
4
Lift out of the mould. Mix lemon juice and icing sugar and spread 5 large blobs on the cake. Place an apricot in the middle of each one so that it looks like fried eggs. Allow the icing to solidify completely.
5
Results in about 12 pieces.