|Nutritional Guidelines (per serving)|
|Servings: 8 pieces (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 22g||108%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This fanciful faux food cake has first-time visitors to German bakeries doing a double take when peering in the baking display case.
At first glance, the cake looks like a baking pan full of fried eggs. In reality, the "egg white" is vanilla pudding custard and the "yolk" is an apricot half.
The "fried eggs" or apricot halves are set on top of a lovely vanilla lemon flavored cake and cut into squares. Topping the cake with a clear fruit sugar glaze that looks like runny egg white further, carries on the charade.
A fun cake to make for kids of all ages, especially for Easter or for April Fools' Day. for those occasions, I recommend using a biscuit or circle cutter to cut the cake pieces round instead of square to imitate the shape of a fried egg.
- Cake Base:
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks/1 cup butter (soft, unsalted)
- 1 cup sugar (white granulated)
- 5 large eggs
- 1 teaspoon vanilla extract (pure)
- 1/2 teaspoon lemon extract (pure)
- Custard Layer:
- 1 1/2 cup milk (whole)
- 1/4 cup sugar (white granulated)
- 1 packet instant vanilla pudding powder
- 1 3/4 cup sour cream
- 15 ounces canned apricots (halves, juice reserved)
- 1 tablespoon corn starch
- 2 tablespoons corn syrup (white)
Preheat oven to 350 Degrees F
Line a 9”x12” baking pan with parchment paper. Make sure the paper overlaps the pan on all sides. Grease generously.
Make the cake base:
In a separate bowl, whisk together flour, baking powder, and salt and set aside.
Cream butter and sugar together in a mixer until fluffy.
Add eggs one at a time, making sure each is incorporated thoroughly before adding the next.
Mix in extracts.
Add dry ingredients until just combined.
Spread the dough out on the parchment paper in the greased baking pan.
Bake for 20 minutes then remove from oven.
Make the custard layer:
In the meantime, Heat the milk and sugar until boiling.
Stir in the pudding mix and bring to a boil again whisking constantly.
Remove the pan from the heat. If there are lumps in the mixture, strain into another bowl.
Let the mixture cool until lukewarm, stirring occasionally.
Fold in the sour cream.
Spread the custard evenly over the cake.
Bake for another 15-20 minutes.
Remove from oven, let cool for 20 minutes.
Lift out the cake using the parchment and transfer to a wire rack to cool completely.
Place apricot halves face down on the cake. Each one should be placed on a square of cake that will be cut later. One apricot half to one square.
Drain the apricots collecting the juice.
Make the glaze:
Place the reserved apricot juice with the cornstarch and corn syrup in a saucepan over medium heat.
Stirring continuously, brings to a boil.
Remove the pan from the heat and let the mixture cool down for 1 minute.
Spread the glaze evenly over the cake and leave to set in the refrigerator.
When the cake has cooled completely cut into squares and serve.