Spiegeleierkuchen, German Fried Egg Cake

By Lsweetnell

We would call it Apricot cake but it looks like fried eggs on top.

Ingredients

• For batter:
• 250 g (8.81 oz) of sugar
• 250 g (8.81 oz) of all-purpose flour
• 250 g (8.81 oz) of soft cold butter
• 5 eggs
• 1 teaspoon of grated lemon peel
• 2 teaspoons of lemon juice
• 2 teaspoons of baking powder
• Ingredients for topping and glace:
• 500 ml (16.9 oz) of milk
• 1 package of Vanilla Jell-O Pudding and Pie Filling
• 1 tablespoon of corn starch
• 4 tablespoons of sugar
• 600 g (21.16 oz) of crème fraîche (OR) quark (OR) sour cream
• 1 tablespoon of lemon juice
• 2 cans (each 432 g – 15.25 oz) of unpeeled apricot halves (about 24 halves)
• 500 ml (16.9 oz) of fruit juice (from apricots)
• 2 packages of Dr. Oetker clear glace (OR) 3 tablespoons of corn starch

Details

Adapted from theomaway.com

Preparation

Step 1

Preparation of pudding:
Pour 1/2 cup of milk in a bowl and add pudding powder with 4 tablespoons of sugar and one tablespoon of corn starch if crème fraîche is used. If you use quark or sour cream add two tablespoons of corn starch. Mix until all ingredients have dissolved. In a pan, heat up the rest of the milk on your stove top. While constantly stirring add in your pudding powder mixture until it all comes to a boil. Remove from heat and pour in a bowl. Rinse cellophane wrap under cold water and cover the pudding with it. (This will help eliminate a skin forming on the surface.) Let it cool down and set aside.


Preparation of the batter for the cake:
With a handheld mixer, beat the butter and sugar until fully combined. Add the eggs and mix until creamy. Add in the grated lemon peel and lemon juice and mix until it is worked thoroughly into the batter mix. Combine flour and baking powder and sieve over the butter mixture. Beat until smooth. Cover a 11 x 17 inch baking sheet with baking paper. Spread the batter evenly onto the sheet. Preheat your oven to 190°C (375°F). Place your cake on the middle rack and bake for about 15 minutes. Remove the cake and turn the heat up to 200°C (400°F).


Preparation of the topping:
Place the apricots in a sieve and drain the fruit juice in a bowl. Set aside. Mix the cooled down pudding with your handheld mixer and add in the lemon juice and crème fraîche or quark or sour cream. Mix until smooth. Spread the pudding mix onto your cake and spread it with an angled icing spatula. Place the apricots in lines 4 x 6 on the spread out pudding mix. Place the cake back in the oven on the middle rack and continue baking it for another 15–18 minutes at 200°C (400°F). When done, turn the heat off and open the door. Leave the cake in the oven with the door open for another 15 minutest. Remove cake from oven and let it cool down on the baking sheet.


Preparation of the glaze:
You need 500 ml fruit juice. If you don’t have enough add water until you have 500 ml (16.9 oz). Use 1/2 cup of the liquid to dissolve either the 3 tablespoons of corn starch or the Dr. Oetker Glaze. Bring the rest of the fruit juice to a boil on your stove top and while constantly stirring with a whisk add the corn starch mix to it. Remove from heat and let it cool down while stirring. Spread the glaze over your cake—starting from the center and working your way to the outside. (The glaze should still be warm). Let it harden and DONE! Store the cake on the sheet in a cool place.