Fried egg lemon cake

Name: Fried egg lemon cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 2 can(s) (850 ml each) Peaches; 7-10 Tbsp 3 + 4 eggs (size M); 250 g butter/margarine; 150 g + 200 g sugar; 7-10 Tbsp a few drops of vanilla aroma; 1 pinch Salt; 500 g flour, 1 pck. baking powder; 100 ml Milk; 7-10 Tbsp grated rind of; 1 untreated lemon; 7-10 Tbsp Grease; 2 TEASPOONS Lemon juice; 7-10 Tbsp Melissa

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

2 can(s) (850 ml each) Peaches
7-10 Tbsp 3 + 4 eggs (size M)
250 g butter/margarine
150 g + 200 g sugar
7-10 Tbsp a few drops of vanilla aroma
1 pinch Salt
500 g flour, 1 pck. baking powder
100 ml Milk
7-10 Tbsp grated rind of
1 untreated lemon
7-10 Tbsp Grease
2 TEASPOONS Lemon juice
7-10 Tbsp Melissa

Directions

1
Drain the peaches. Separate 3 eggs. Put the egg whites in a cool place. Beat fat, 150 g sugar, flavour and salt until frothy. Stir in 4 eggs and the 3 egg yolks one after the other. Stir in flour, baking powder, milk and lemon peel
2
Spread the dough on a greased fat pan (approx. 32 x 39 cm). Spread the peaches evenly on the dough with the convex side facing upwards. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for approx. 15 minutes
3
In the meantime, beat the egg whites until stiff, adding 200 g sugar and lemon juice. Remove the cake from the oven. Spread the meringue between the peaches and bake the cake at the same temperature for another 20 minutes.
4
Take out the cake and let it cool down. Decorate with melissa. Serve with cream