Fried egg cake

Name: Fried egg cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 3 Organic lemons; 400 g soft butter or margarine; 475 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 8 Eggs (size M); 500 g Flour; 1 1/2 packs Baking Powder; 50 g Icing sugar; 1 can(s) (850 ml) Apricots; 250 g Mascarpone; 250 g Low-fat curd; 75 ml Milk; 250 g Whipped cream; 7-10 Tbsp Fat and flour

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

3 Organic lemons
400 g soft butter or margarine
475 g Sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
8 Eggs (size M)
500 g Flour
1 1/2 packs Baking Powder
50 g Icing sugar
1 can(s) (850 ml) Apricots
250 g Mascarpone
250 g Low-fat curd
75 ml Milk
250 g Whipped cream
7-10 Tbsp Fat and flour

Directions

1
Wash the lemons thoroughly, dab dry and finely grate the peel. Squeeze the lemons (approx. 120 ml juice). Cream the fat, 400 g sugar, 1 packet of vanillin sugar, lemon zest and 1 pinch of salt with the whisks of the hand mixer. Stir in the eggs one after the other, alternating with one tablespoon of flour at a time. Mix remaining flour and baking powder, add and stir in briefly.
2
Grease a fat pan of the oven (approx. 32 x 39 cm) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven, middle shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes.
3
Mix icing sugar and 100 ml lemon juice. Remove the cake from the oven and immediately sprinkle with the icing. Leave to cool for about 3 hours.
4
Drain the apricots well on a sieve and put 20 nice halves aside. Use the rest of the apricots and juice for other purposes. Mix mascarpone, quark, 2 tablespoons lemon juice, 75 g sugar, 1 packet vanilla sugar and milk until creamy. Whip cream until stiff and stir into the cream.
5
Cut cooled lemon cake into 20 pieces of approx. 8 x 8 cm. Put a heaped tablespoon of cream on each piece and cover with 1 apricot half each. Keep cool until serving.