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This fried egg cake combines a soft and moist pound cake base, a creamy vanilla custard sour cream filling and fruity apricots. Visually, it is an eye-catcher on the coffee table and should not be missed at Easter. You can easily make it at home using ordinary ingredients. You can find a detailed German fried egg cake recipe with the exact quantities and step-by-step instructions below.
A popular German classic for Easter
In Germany, the fried egg cake, along with the Easter lamb cake and the carrot cake, is particularly popular at Easter. The pieces of cake with the orange apricots on the white cream filling look like real fried eggs. This is where the name of the cake comes from.
The fried egg cake is not only a spring highlight in terms of appearance, but also in terms of taste. However, you can also make it at any other time of year. It’s perfect for a regular tea time during the week as well as for a celebration, just like my banana cream cheese cake.
Also try these delicious Easter cookies “fried egg”.
Fried egg cake with apricots or peaches
I made the fried egg cake with preserved apricots. Canned peach halves are just as suitable for the recipe. As they are larger, they add more fruity flavor to the cake.
Using the apricot water
For this fried egg cake recipe, I have also used the water or juice from the canned apricots. So you shouldn’t throw it away. Collect the liquid from draining the apricots in a clean bowl.
Some of the apricot water has been added to the batter. This will make the cake base heavenly fluffy, moist and soft at the same time.
I used the remaining apricot water, some fresh water and the plant-based gelling agent agar-agar to make the fruit glaze. It is used to glaze the cake, making it even more reminiscent of fried eggs. The homemade fruit glaze tastes sweet sour and makes the Easter pastry more fruity.
This cake is
- fluffy,
- moist,
- creamy,
- fruity,
- fresh,
- tender,
- fine,
- soft,
- incredibly tasty,
- aromatic,
- with apricots,
- easy to make,
- an unusual eye-catcher on the coffee table,
- ideal Easter pastry, alongside the vegan braided Easter bread and the apricot roll wreath,
- delicious at any time of year,
- sweet classic of German cuisine.
How to make fried egg cake: tips and tricks
- The batter should have a spreadable, not runny, but also not firm consistency. If your batter is firm at the end, add a little more apricot water.
- Never mix the batter for too long, only until it has a homogeneous consistency. Otherwise the cake base could taste firm and not fluffy.
- Do not bake the cake base longer than necessary so that it tastes moist and not dry. Test with a skewer to check whether it is done.
- Allow the cake base to cool thoroughly before adding the filling.
- Instead of using preserved apricot halves, you can make the fried egg cake with canned peach halves.
- Keep the leftover pieces of cake covered in the fridge. They will keep for about 5 days.
Did you make the fried egg cake using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try out these other Easter recipes:
- Moist Easter cake with quark and raisins
- Easter nest cake with cherries and buttercream filling
- Easter bread wreath with marzipan & almonds – simple recipe
Fried egg cake
Ingredients
for the batter
- 200 g butter room warm
- 130 g sugar
- 1 pinch of salt
- 4 eggs
- 300 g flour
- 10 g baking powder
- 150 ml apricot water (from canned apricots)
for the filling
- 160 g sugar
- 70 g cornstarch
- 2 eggs
- 800 ml milk
- 1/5 tsp ground vanilla bean
- 400 g sour cream
- 480 g canned apricot halves (drained weight)
for the fruit glaze
- approx. 200 ml apricot water (from canned apricots)
- approx. 100 ml water
- 1 g agar-agar gel starch 900
for sprinkling (optional)
- some ground vanilla bean
Instructions
- Drain the apricot halves thoroughly in a sieve, collecting the apricot water in a clean container.
Preparation of the batter
- Beat softened butter, sugar and salt for approx. 5 minutes until light and creamy.
- Add eggs one at a time, beating each time to form a homogeneous mixture.
- Mix flour with baking powder, add it to the butter mixture and stir briefly.
- Add 150 ml apricot water and mix briefly to form a thick, creamy, spreadable batter.
- Spread the batter evenly on a standard baking tray lined with baking paper and smooth it out. Bake the cake in a preheated oven at 356 °F (180 °C) for approx. 15 minutes and leave to cool completely on the baking tray.
Preparation of the filling
- Mix sugar and cornstarch in a thick-bottomed saucepan.
- Add eggs and stir vigorously to form a homogeneous mixture.
- Pour in milk, stir to form a lump-free mixture, bring to the boil while stirring until it thickens into a custard and simmer for 2 - 3 minutes, stirring constantly.
- Remove the custard from the heat, stir in vanilla and leave to cool to warm, stirring occasionally.
- Stir sour cream vigorously into the warm custard to create a homogeneous, creamy mixture.
- Spread the custard sour cream filling evenly over the cake base and smooth it out.
- Place the apricot halves, cut side down, in rows on top of the filling.
- Chill the cake for 1 hour.
Preparation of the fruit glaze
- Weigh out the leftover apricot water and pour in enough water to make a total of 300 ml of liquid.
- Pour the apricot water mixture into a very small saucepan, add the agar-agar and bring to the boil, stirring constantly until bubbling.
- Allow the fruit glaze to cool slightly for approx. 1 minute while stirring.
- Using a tablespoon, pour a thin layer of the fruit glaze evenly over the apricot halves and the vanilla custard filling on the cake.
- Chill the fried egg cake for 30 minutes or until ready to serve.
- Sprinkle the fried egg cake lightly with ground vanilla bean and cut into rectangles, leaving an apricot half in the center of each rectangle.
Notes
- The batter should have a spreadable, not runny, but also not firm consistency. If your batter is firm at the end, add a little more apricot water.
- Never mix the batter for too long, only until it has a homogeneous consistency. Otherwise the cake base could taste firm and not fluffy.
- Do not bake the cake base longer than necessary so that it tastes moist and not dry. Test with a skewer to check whether it is done.
- Allow the cake base to cool thoroughly before adding the filling.
- Instead of using preserved apricot halves, you can make the fried egg cake with canned peach halves.
- The time for cooling the cake base and the vanilla custard is not included in the preparation time.
- Note the detailed tips and tricks for making the fried egg cake at the top of the article.
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