Fried egg cake

Ingredients for 1 servings:

• 250 g butter
• 250 g sugar
• 3 eggs
• 350 g flour
• 1 packet of baking powder
• e.g. milk
• Butter for the baking tray
• 1 liter of milk
• 3 packs of pudding powder (vanilla flavor)
• 3 cups sour cream (150g each)
• 1 gr. can/n apricot(s)
• 1 pack of cake glaze, clear

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 35 minutes

with unbaked topping

First, prepare a batter. Cream the butter until fluffy, add the sugar, and stir gently. Then, beat in the eggs one at a time, one at a time. Only then, add the flour mixed with the baking powder, a spoonful at a time. If the mixture becomes thick, add a little milk at a time until a creamy batter forms. Pour this mixture onto a buttered, deep baking sheet (or drip tray). Bake in a preheated oven for about 25 minutes at 180-200°C (top/bottom heat). Bake the cake until light golden brown and set aside. If desired, you can cover the cooled cake and wait until the next day to finish it. Then, make the vanilla pudding according to the package instructions. However, use 3 packets of pudding powder for just 1 liter of milk. This will produce a very thick pudding. Pour the hot pudding into a mixing bowl and whisk in 3 cups of sour cream. The mixture will now be lukewarm and can be spread onto the cake plate. Drain the apricots in a sieve and collect the juice. Arrange the apricot halves on top of the cream, and when everything has cooled, spoon a spoonful of glaze onto each apricot. Prepare the glaze as usual, following the package instructions, using the reserved fruit juice. This cake is a success every time and is loved by children and adults alike.