Fried egg cake
Tags:
alcohol-free
vegetarian
Description
Wow, so many fried eggs at once! That looks really good! And the fact that these fried eggs are not even real is not disappointing at all. Quite the opposite, because the cake-shaped version tastes simply heavenly! The moist cake batter, topped with a fresh cream and peaches, is a great idea not only for Easter.
Zutaten für
For the dough
100
g
margarine
100
g
sugar
2
eggs
150
g
wheat flour
1
Teaspoon(s)
baking powder
1
Pinch(es)
salt
50
ml
pickling stock from canned peaches
For the topping
200
g
sour cream
100
ml
milk
30
g
sugar
10
g
vanilla custard powder
4
canned peaches
Preparation
Bake the dough
1
Whip the margarine with the sugar until creamy. Preheat the oven to 160°C convection oven.
2
Add the eggs one by one and whisk.
3
Mix the flour, baking powder and salt. Add to the egg mixture alternately with the peach preserves until a creamy batter is formed.
4
Pour the batter into the tin and bake for 20 minutes. Then allow the pastry to cool and turn out of the tin.
Prepare the topping
1
Make a pudding with the pudding powder, sugar and milk and leave to cool. Drain the canned peaches and save the drained water.
2
Mix the sour cream with the cooled pudding until smooth.
Zutaten für
For the dough
100
g
margarine
100
g
sugar
2
eggs
150
g
wheat flour
1
Teaspoon(s)
baking powder
1
Pinch(es)
salt
50
ml
pickling stock from canned peaches
For the topping
200
g
sour cream
100
ml
milk
30
g
sugar
10
g
vanilla custard powder
4
canned peaches
