Recipe of the week: Fried Egg Cake


Photo11aServings: 20

Ingredients:

TOPPING


2 packages vanilla pudding mix
(not instant), unsweetened

80 grams sugar

750 milliliters milk

BATTER

150 grams margarine or butter

150 grams sugar

1 package Vanillin Zucker (vanilla sugar)

1 pinch salt

3 medium eggs

300 grams flour, sifted

2 teaspoons Backpulver (baking powder)

2 tablespoons milk

500 grams creme fraiche

700 grams canned apricot halves, drained (reserve juice)

GLAZE

2 packages *Tortenguss (clear)

50 grams sugar

500 milliliters apricot juice

Directions:

Heat the oven to 200 C. / 400 F.

TOPPING

Follow the instructions for making the pudding, but only use 750 ml. of milk. Allow to cool, stirring occasionally.

BATTER

1. Cream the margarine or butter, using the whisk attachment of your electric mixer.
2. Gradually mix in the sugar and vanilla sugar and the pinch of salt.
Continue to mix until light and fluffy. Add the eggs one at a time every 30 seconds.
3. Sift together the flour and baking powder.
4. Add the flour mixture and the milk to the creamed mixture, beating continually at medium speed.
5. Spread batter on to a greased baking sheet or jellyroll pan. (Or you can us the broiler pan from your oven.) If using a baking sheet, fold a strip of foil several times and place around the batter to help it hold its form.
6. Stir the creme fraiche into the cooled pudding and spread evenly over the batter.
7. Drain the apricots very well, reserving the juice. Arrange the apricots, cut side down onto the pudding mixture.
8. Bake for about 30 minutes. Allow to cool completely.

GLAZE (Tortenguss)

Make the Tortenguss according to the directions on the package, using the 500 ml. of apricot juice in place of water. Spread or pour evenly over the cooled cake. Allow to set. *The brand name of the Tortenguss we used is “Ruf”. It is already sweetened. Heat it in a sauce pan on the top of the stove until it comes to a light boil. (If you use unsweetened Tortenguss, add 25 grams of sugar for each package of Tortenguss.)