Spiegeleierkuchen (Fried Egg Cake) Recipe
For the pudding cream, use my vanilla pudding recipe
For the cake:
165g butter
165g sugar
Seeds of 1 vanilla pod
3 eggs
285g flour
40g ground pistachios or almonds
2 teaspoons baking powder
6 fresh apricots, peeled and halved (or 12 canned apricot halves)
1 pack gelatin (or agar flakes)
1. Preheat the oven to 175˚C. Grease a baking tray (roughly 30cm x 40cm).
2. Whisk the butter
until light and creamy. Mix the vanilla seeds into the sugar, add to the
butter and whisk further until smooth. Mix in the eggs one by one until completely incorporated.
3. Mix the flour with
the baking powder and nuts, add to mixture and fold under, making sure
not to over mix (over mixing flour into batter results in dry cakes).
4. Pour into greased baking tray, place in oven and bake for roughly 30 minutes or until the cake bounces back when pressed lightly. Remove from oven and allow to cool in the baking tray.
5. Make the vanilla pudding cream,
pour over the cooled cake. Top with apricot halves. Refrigerate. Once
the pudding has cooled and set, prepare gelatin or agar flakes according
to packet instructions, adding sugar to taste. Brush over the apricots
with a kitchen brush. Refrigerate again until set.
