Fried Egg – Lemon Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 cans peach (s)
- 7 egg (s)
- 250 g butter or mararine
- 350 grams sugar
- Butter-vanilla flavor
- salt
- 500g flour
- 1 packet baking powder
- 100 ml milk
- 1 lemon (s), the zest
- Fat, for the baking sheet (drip pan)
- 2 teaspoons lemon juice
Print Recipe
Pin Recipe Instructions
- Drain the peaches. Separate 3 eggs and refrigerate the egg whites.
- Mix butter (margarine), 150 g sugar, vanilla flavor (a few drops) and salt until creamy. Mix in 4 eggs and the 3 egg yolks, followed by the flour, baking powder, milk and the lemon zest.
- Place the dough on the greased baking sheet and spread it on.
- Spread the peaches on top (the round side must face up). Bake in a preheated oven (fan oven 150 ° C) for about 15 minutes.
- Beat the egg white until stiff and carefully add 200g sugar and lemon juice. Spread the meringue on the cake and bake for another 20 minutes.
- Take out the cake and let it cool down.
- A little cream tastes great with it!
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