Fried egg cake

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 4
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 16
  • 200 g Butter or margarine
  • 200 g + 2 tablespoons sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 250 g Flour
  • 3 deleted Tsp Baking Powder
  • 3 TABLESPOONS Apricot Jam
  • 150 g Fresh cream
  • 1 package Cream stabiliser
  • 6 Apricot halves (from the can)
  • 1 package glaze
  • 10 g crushed pistachio kernels
  • 7-10 Tbsp Mint and icing sugar
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Cream fat, 200 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder, stir in. Grease a baking tray (approx. 27 x 33 cm) and dust with flour. Add the dough and smooth it down.

  2. 2

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Warm up the jam and pass through a sieve. Remove the cake from the oven and spread the jam immediately. Let the cake cool down. Whip the crème fraîche with the whisk of the hand mixer, while pouring in the cream firming agent. Spread as 6 blobs (as fried egg white) on the cake. Cover with 1 apricot half each. Mix the cake glaze powder and 2 tablespoons of sugar with 1/4 litre of water, bring to the boil and allow to cool for 1 minute. Spread a little icing on each apricot half, let dry. Chop the pistachios a little finer and sprinkle the cake with them.

  3. 3

    Spread as 6 blobs (as fried egg white) on the cake. Cover with 1 apricot half each. Mix the cake glaze powder and 2 tablespoons of sugar with 1/4 litre of water, bring to the boil and allow to cool for 1 minute. Spread a little icing on each apricot half, let dry. Chop the pistachios a little finer and sprinkle the cake with them. Decorate with mint. Dust the cake edge with icing sugar

  4. 4

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
270 kcal
CARBS
30 g
FATS
15 g
PROTEINS
4 g