German Fried Egg Cake

This apricot pudding cream cake is called Spiegeleierkuchen in Germany.

Serves

12

Diff-egg-ulty

Advanced

Cook Time

1 hr 30 mins

Rating

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Rating: 0.0/5 (0 votes cast)

Ingredients

  • 2 3/4 cups all purpose flour
  • 1 2/3 cups castor sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon sea salt
  • 3/4 cup unsalted butter, softened
  • 4 egg whites, large
  • 1 egg, large
  • 1 cup vanilla yoghurt, full fat
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 2 420 gram cans apricot halves
  • 4 cups whole milk
  • 1/2 cup castor sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup cornstarch
  • 700 grams powdered gelatin
  • 4 tablespoons water, cold
  • 2 tablespoons castor sugar

Instructions

View Steps

  1. Step 1For the cake, preheat the oven to 175C. Prepare a 10x10-inch square pan or a 13x9-inch pan by greasing it with vegetable oil and lining with baking paper that overhangs all four of the pan’s edges.
  2. Step 2Mix the flour, sugar, baking powder and salt on slow speed to blend. Add the butter and mix until crumbly. Add the egg whites one at a time, then the whole egg, beating well after each.
  3. Step 3In a bowl, whisk the yogurt with the vanilla and lemon extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy.
  4. Step 4Pour the batter into the prepared pans. Bake for 23 to 26 minutes, or until a skewer comes out clean. Let the cake cool completely in the pan.
  5. Step 5For the glaze and pudding, pour the juice from the canned apricot halves and place them on paper towels to drain while you prepare the pudding.
  6. Step 6Place 3/4 cup of the milk in a bowl. Stir in the sugar, vanilla and cornstarch until smooth.
  7. Step 7Place the remaining milk in a large pot and bring to a boil over medium-high heat. When the milk bubbles, remove the pan from the heat and whisk in the cornstarch mixture. Place the pan back on the heat source and continue to cook and whisk constantly until the mixture thickens.
  8. Step 8Pour the pudding over the cooled cake. Place the apricots, evenly spaced, cut-side-down on the cake.
  9. Step 9Place the cake in the refrigerator until the pudding is set.
  10. Step 10To make the glaze, whisk together the powdered gelatin and water in a microwave-safe bowl. Let the mixture stand until solid. Place the mixture in the microwave and heat for 10 seconds. Stir in the caster sugar.
  11. Step 11Use a pastry brush to spread the glaze over the cake and apricots.
  12. Step 12Cover the cake with cling wrap until the glaze is set. When ready to serve, remove the cake from the pan and cut it into squares with an apricot in the center of each slice. Refrigerate leftovers.