Fried egg lemon cake

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 2 can(s) (à 850 ml) Peaches (8-9 peach halves per can)
  • 7 Eggs (size M)
  • 250 g Butter or margarine
  • 350 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 500 g Flour
  • 1 package Baking Powder
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 100 ml Milk
  • 2 TEASPOONS Lemon juice
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Lemon balm and whipped cream

Directions

  1. 1

    Drain the peaches well on a sieve. Separate 3 eggs. Cover the egg whites and put them in a cool place. Beat the fat, 150 g sugar, vanillin sugar and salt with the whisk of the hand mixer until foamy.

  2. 2

    Gradually add the remaining eggs and the yolks put aside. Stir in flour, baking powder, lemon peel and milk. Spread the dough on a greased fat pan (32x39 cm). Spread the peaches on top and bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 35 minutes.

  3. 3

    In the meantime, beat the egg whites with the whisk of the hand mixer until stiff, add lemon juice and allow the remaining sugar to trickle in bit by bit. Beat the egg whites until they become tough.

  4. 4

    20 minutes before the end of the baking time, remove the cake from the oven and spread the meringue on the cake, between the peaches. Remove the cake from the oven and serve with lemon balm and whipped cream.

Nutrition Facts

KCAL
400 kcal
CARBS
55 g
FATS
17 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCakeEaster