Apricot Cake / Fried Egg Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 250 g mararine
- 250 grams sugar
- 5 egg (s)
- 250 g flour
- 2 teaspoons baking soda
- 1 liter milk
- 2 points pudding powder, vanilla
- 6 tablespoon sugar
- 2 cups sour cream
- 2 cans apricot (s), (approx. 5 halves)
- 1 point cake topping, course
Print Recipe
Pin Recipe Instructions
- Beat the margarine, sugar and eggs until frothy. Add flour and baking powder and stir. Bake on a greased baking sheet for 20 minutes at 180 degrees. Boil milk, custard, sugar. Remove from the hotplate and let cool down. Then fold the sour cream into the pudding. Spread the pudding mixture on the cooled base and bake again in the preheated oven at 180 degrees for 15 minutes.
- Then let cool down briefly and spread the apricots on top. (halfway down so it looks like a fried egg). Then prepare the icing according to the instructions on the packet and then distribute it on the cake.
- You can also use a 28 springform pan, but then please use half of the ingredients. Good Appetite
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