Cakes

Fried Egg Cake

1

Crazy and refreshing fluffy cream fruit cake...

16
3 eggs
1/2 cup butter (softened)
1/2 cup sugar
1 teaspoon vanilla extract
1 1/3 cups flour
1 teaspoon baking powder
3 oz vanilla pudding powder
2 1/2 cups milk
5 tablespoons sugar
1 1/4 cups sour cream
15 oz apricot halves in light syrup (canned)
1/2 oz gelatine powder (OR 12 gelatine leaves)
1. Preheat oven at 200 degrees. 2. Mix eggs and butter until combined. Add 1/2 cup sugar and vanilla extract and mix until sugar has melted. Add flour (previously combined with baking powder) and mix well. Put some parchment paper into a 10 or 11 inch round pan and pour the mixture. Bake until a toothpick inserted in the center comes out clean. Let it cool completely. 3. Mix pudding powder with 1/2 cup cold milk. Put the rest of the milk and 5 tablespoons sugar over low heat and bring to a boil. Add the pudding mixture and cook stirring for a 2-3 minutes until it becomes thick. Let it cool. 4. Mix pudding with sour cream and spread over the biscuit. Put it in the fridge. 5. Set out 10 oz of the apricot syrup. Take 5 tablespoons syrup from that 10 oz and mix with the gelatine powder. Heat the rest of the syrup just before it comes to boiling and remove from heat. Add the gelatine mixture and stir well until it's fully melted. Let it cool a bit (not completely). 6. Arrange some apricot halves over the pudding spread (in a circle to the outside edge). Put as many apricot halves as you want cake pieces (12-16). Pour the lukewarm gelatine mixture over the apricots and put it in a fridge to cool for a couple of hours.
Nutritions

Calories
428

Sodium
55mg
2% DV

Fat
30g
46% DV

Protein
4g
9% DV

Carbs
22g
7% DV

Fiber
1g
6% DV

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