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.
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What is German Fried Egg Cake?
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)
Sponge Base
- 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 jam
- 2 packages vanilla pudding powder
- 100 gramm sugar
- 800 gram milk full fat
- 400 gram creme fraiche or Schmand
Topping
- 4 tablespoons sugar
- 2 packages clear glaze powder
- 480 gram apricots from the can 1 can
- 250 Milliliters water
- Preheat the oven to 180°C (356°F).
- 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.
- 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
- 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!
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