German Fried Egg Cake: A Delightful Easter Treat
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. If you’re in the mood for something different, let me introduce you to the delightful German Fried Egg Cake! This quirky treat combines the rich flavours of sponge cake, apricots, and cream. It will not only be a delicious Easter treat but also beautifully decorate your Easter table. With its unique appearance, German Fried Egg Cake is one of the most presentable cakes to serve during Easter. The cake consists of five layers: sponge bottom, apricot jam in the middle, creme fraiche-custard and apricots covered with clear cake glaze. The cake is moist and fruity, and I have never met a person who doesn’t like it. Equipment Needed To ensure the Sunny Side Up Cake turns out as in the pictures, you must bake it in the same cake tin or adjust the batter and cream proportions accordingly. I am using an oven tray for lasagna with dimensions 32×25 centimetres (12,5×9,8 inches). Martas Recommendation Oven Tray 32 x 25 centimeters (12,5x9,8 inches) I would advise using a baking tray with similar dimensions to ensure the correct cake proportions. This way, the base and cream layers will have similar thicknesses. The Perfect Combination of Flavours Thin Sponge Base The bottom layer of the cake consists of a batter very similar to a sponge cake batter. However, making the dough is easier because it doesn’t involve so much whisking. We call it Rührteig, the most beloved type of dough you can use in a cake. Kids are the biggest fans of it! Rührteig perfectly imitates a slice of toast bread, don’t you think? Apricot Jam Layer This is my twist! I love adding a thin layer of apricot jam to German Fried Egg Cake between the cream and sponge cake, ensuring that each bite has a fruity taste. Delicious Cream Layer The cream layer consists of 3 simple ingredients: milk, pudding and creme friache. Thanks to this combination it’s sweet and a bit of tart at the same time. Sweet Canned Apricots The soft, canned apricots imitate egg yolk and are the dish’s most crucial ingredient. I hope you can buy them because they cannot be substituted with any other fruit. Canned peaches are to big, to achieve the fried cake look. Creating the Shiny Glossy Glaze Gramans uses a magical powder called Tortenguss for the glossy glaze. Additionally, you need just water and a bit of sugar to make the glaze. The clear glaze completes the look of the German Fried Egg Cake, but it is something you can skip. Just be aware that the cake won’t be as shiny as in the pictures. Presentation: Looks Like a Fried Egg on Toast After preparing all the layers and assembling the cake, you should have a tin of one of the most delicious cakes you have ever eaten. The German Fried Egg Cake tastes best when served the next day, as the sponge is slightly moist from the cream and apricots. Tools that might come in handy Storage & Reheating You can store the cake in the fridge for up to 3 days. If necessary, you can freeze the cake. Just be aware that after defrosting, the bottom will be very moist, and the cream and the glaze won’t look as presentable anymore. German Fried Egg Cake (Spiegeleikuchen) Delicious Cake consists of sponge bottom, apricot jam, cream, canned apricots and clear glaze. The perfect choice not only for Easter! No ratings yet Course Dessert Cuisine German Servings 16 pieces EQUIPMENT Cake Tin 32x25 centimeters INGREDIENTS Sponge Base 125 gram butter100 gram sugar1 pinch salt150 gram all-purpose flour1,5 tsp baking powderfat for greasing the cake tin 125 gram butter 100 gram sugar 1 pinch salt 150 gram all-purpose flour 1,5 tsp baking powder fat for greasing the cake tin Filling 200 gram apricot jam2 packages vanilla pudding powder100 gramm sugar800 gram milk full fat400 gram creme fraiche or Schmand 200 gram apricot jam 2 packages vanilla pudding powder 100 gramm sugar 800 gram milk full fat 400 gram creme fraiche or Schmand Topping 4 tablespoons sugar2 packages clear glaze powder480 gram apricots from the can 1 can250 Milliliters water 4 tablespoons sugar 2 packages clear glaze powder 480 gram apricots from the can 1 can 250 Milliliters water INSTRUCTIONS Preheat the oven to 180°C (356°F). Preheat the oven to 180°C (356°F). Preheat the oven to 180°C (356°F). Prepare the sponge cake Using a kitchen machine, whisk butter with sugar and salt.Add eggs, flour and baking powder and whisk for another 3 minutes.Grease the Cake Tin with fat. For greasing, I always use oil.Pour the dough into the cake tin and spread the dough evenly with a small dough scraper.Bake for 20 minutes.Take it out and let it cool down. Using a kitchen machine, whisk butter with sugar and salt. Using a kitchen machine, whisk butter with sugar and salt. Add eggs, flour and baking powder and whisk for another 3 minutes. Add eggs, flour and baking powder and whisk for another 3 minutes. Grease the Cake Tin with fat. For greasing, I always use oil. Grease the Cake Tin with fat. For greasing, I always use oil. Pour the dough into the cake tin and spread the dough evenly with a small dough scraper. Pour the dough into the cake tin and spread the dough evenly with a small dough scraper. Bake for 20 minutes. Bake for 20 minutes. Take it out and let it cool down. Take it out and let it cool down. Prepare the filling In a small bowl, mix milk, pudding powder, and sugar.Bring 700 ml of milk to a boil. Add pudding mixture and whisk for 1 minute on low heat.Pour the warm pudding into the mixing bowl (from the kitchen machine), cover it with cling film and let it cool down for 15 minutes.After 15 minutes, whisk together pudding and creme fraiche. Spread In a small bowl, mix milk, pudding powder, and sugar. In a small bowl, mix milk, pudding powder, and sugar. Bring 700 ml of milk to a boil. Add pudding mixture and whisk for 1 minute on low heat. Bring 700 ml of milk to a boil. Add pudding mixture and whisk for 1 minute on low heat. Pour the warm pudding into the mixing bowl (from the kitchen machine), cover it with cling film and let it cool down for 15 minutes. Pour the warm pudding into the mixing bowl (from the kitchen machine), cover it with cling film and let it cool down for 15 minutes. After 15 minutes, whisk together pudding and creme fraiche. After 15 minutes, whisk together pudding and creme fraiche. Spread Spread Assemble the cake Remove the apricots from the can and drain them on the sieve. Spread the apricot jam, followed by the pudding-creme fraiche mixture. Let it rest in the fridge for at least 1 hour.Prepare the clear glaze according to the instructions on the package. Don't forget to add the sugar!You need 250 millilitres of water for one package of clear glaze. Bring the water to a boil and mix in the clear glaze powder. Whisk for one minute, turn off the stove, and set aside. Take the cake from the fridge and spread the apricots, leaving around 4 centimetres (1,5 inches) of space between them.Spread the glaze evenly on the cake. Store the cake in the fridge until you are ready to serve it. The cake tastes the best after being stored overnight! Remove the apricots from the can and drain them on the sieve. Remove the apricots from the can and drain them on the sieve. Spread the apricot jam, followed by the pudding-creme fraiche mixture. Let it rest in the fridge for at least 1 hour. Spread the apricot jam, followed by the pudding-creme fraiche mixture. Let it rest in the fridge for at least 1 hour. Prepare the clear glaze according to the instructions on the package. Don't forget to add the sugar!You need 250 millilitres of water for one package of clear glaze. Bring the water to a boil and mix in the clear glaze powder. Whisk for one minute, turn off the stove, and set aside. Prepare the clear glaze according to the instructions on the package. Don't forget to add the sugar! You need 250 millilitres of water for one package of clear glaze. Bring the water to a boil and mix in the clear glaze powder. Whisk for one minute, turn off the stove, and set aside. Take the cake from the fridge and spread the apricots, leaving around 4 centimetres (1,5 inches) of space between them. Take the cake from the fridge and spread the apricots, leaving around 4 centimetres (1,5 inches) of space between them. Spread the glaze evenly on the cake. Spread the glaze evenly on the cake. Store the cake in the fridge until you are ready to serve it. Store the cake in the fridge until you are ready to serve it. The cake tastes the best after being stored overnight! The cake tastes the best after being stored overnight! Related Recipes German Mini Easter Lamb Decorate your Easter table with this fluffy and delicious Easter Lamb. For this recipe I am using 600ml Baking Lamb Mould. Check out this recipe German Eggnog Cake for Easter One of our favorite ways to celebrate Easter German way is to bake Eggnog cake. The simple cake batter combined with eggnog makes incredibly flavorful and moist baked good! Below you will find a short video that shows all steps of making this delicious cake! Check out this recipe Sweet German Easter Bread Recipe Try this fluffy German Easter Bread with Raisins and Almond! This is one of my favorite treats at German Easter Table! Check out this recipe