Fried Egg Cake

For the fried egg cake, first cook a pudding from pudding powder, granulated sugar and milk according to package instructions and let cool. (It is best to cover with plastic wrap immediately after cooking to prevent a “skin” from forming).

Preheat the oven to 180 °C. Line a baking tray with baking paper and place a greased baking frame on it.

Mix a batter from the given ingredients: To do this, place all ingredients in a mixing bowl and mix for about 5 minutes until smooth. Pour the dough into the prepared baking frame and bake for about 20-25 minutes. Remove from oven and let cool slightly.

Mix the cooled pudding with sour cream until smooth, spread on the cake, put it in the hot oven again and bake for another 10-15 minutes. Let cool completely.

Drain apricot halves in a sieve, measuring out the 125 ml of juice.

Cook jelly from cake jelly powder, apricot juice, water and sugar according to package instructions. Place the apricot halves cut-side down on the cooled base and pour the cake jelly over them.

Chill fried egg cake to allow jelly to set and cut into square pieces before serving.

Preparation Tip:

If no baking frame is at hand, the fried egg cake can also be baked in a shallow tart pan (see picture 2).

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