Fried egg cake

Ingredients for 1 servings:

• 200 g margarine
• 200 g sugar
• 4 eggs
• 200 g flour
• 1 packet of baking powder
• 250 ml milk
• ½ pack of pudding powder, vanilla
• 100 g crème fraîche or crème legere
• ½ can apricot(s)
• 2 tbsp pistachios or almonds, (chopped)
• 250 ml apricot juice
• 300 ml water
• 1 pack of cake glaze (clear)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 16 hours; Total time approx. 1 day 16 hours 15 minutes

delicious and fruity

Cream the margarine until creamy, then stir in the sugar and eggs (one at a time). Stir the sifted flour and baking powder into the mixture. Line a baking sheet with baking paper and spread the batter onto it. Bake for 15 minutes at 175°C. In the meantime, make a pudding from the milk and custard powder and let it cool slightly. Fold in the crème fraîche and then spread this mixture evenly on the baking sheet (as egg whites, so to speak). Bake the cake for 10 minutes at the same temperature. Once cooled, place the drained apricot halves on the flecks as “egg yolks.” Sprinkle with the pistachios. Top the apricot juice with 300 ml water and prepare the glaze according to the instructions. Pour the glaze over the cake. The pistachio or almond kernels can be omitted.