Fried egg cake

Ingredients for 1 servings:

• 1 bag of pudding powder (vanilla flavor)
• 500 ml milk
• 40 g sugar
• 1 gr. can/n apricot(s)
• 250 g flour
• 100 g sugar
• 125 g butter
• 1 m.-sized egg(s)
• 2 tsp baking powder
• 1 bag of vanilla sugar
• 750 g quark
• 1 bag of pudding powder (vanilla flavor)
• 250 g sugar
• 2 m.-sized eggs, separated
• 1 lemon(s), the juice
• 80 ml oil
• 2 bags of cake glaze
• n. B. water
• 4 tbsp sugar
• Grease for the tray

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

with quark and a kneaded base

Cook the vanilla pudding with 500 ml milk and the sugar according to the package instructions and let cool. Preheat the oven to 175°C. Drain the apricots, reserving the juice for later. Make a dough from the flour, sugar, butter, egg, baking powder, and vanilla sugar. Spread evenly on a greased baking sheet. Mix the quark, vanilla pudding powder, cooled pudding, sugar, egg yolks, oil, and lemon juice. Beat the egg whites until stiff and fold in. Pour the quark mixture onto the base and spread the apricots evenly on top. Bake the cake for about 1 hour. Cook the glaze with the sugar, juice, and water (an additional 500 ml) and spread it over the cake.