Light and Creamy Apricot “Fried Egg” Cake: A Joyful Treat for Easter Celebrations

Celebrate Easter with our Light and Creamy Apricot “Fried Egg” Cake, where each slice mirrors the sunny appearance of a fried egg. This cake combines a fluffy sponge base with a smooth, luscious cream topping dotted with bright apricot halves to create a delightful visual and taste sensation.

Why You’ll Love This Recipe:

• Visually Stunning: Each piece looks like a sunny-side-up egg, perfect for Easter.
• Refreshing Taste: The tanginess of apricots balances the sweetness of the creamy topping.
• Light Texture: Combines airy sponge cake with creamy but light mascarpone and quark filling.
• Family Favorite: Universally loved for its fun appearance and delicious flavors.

Perfect Occasion: This cake is a perfect centerpiece for Easter brunch or any springtime gathering. It’s also great for any occasion where you want a dessert that’s both fun to look at and delightful to eat.

Decoration Tips:

• Arrange the apricot halves carefully to maintain the “fried egg” appearance.
• Consider garnishing around the edges with piped whipped cream or a sprinkle of powdered sugar for added elegance.

Recipe:

• Ingredients:
  • For the Sponge Base:
    • 150g flour
    • 30g cornstarch
    • 6 eggs
    • A pinch of salt
    • 150g sugar
  • For the Cream:
    • 500g quark
    • 250g mascarpone
    • 120g powdered sugar
    • 1 package vanilla sugar
    • 1 tablespoon lemon juice
    • 8 sheets gelatin
    • 200g whipping cream
  • Additional:
    • 1 large can of apricots (approx. 820ml)

Method:

1. Sponge Base:
   • Mix flour and cornstarch. Separate eggs; beat whites with salt until stiff. Gradually add sugar, continuing to beat for 1 minute. Fold in yolks. Sift in flour mixture in batches, folding gently. Pour into a 25×25 cm baking pan lined with parchment and bake at 170°C (fan) or 190°C (conventional) for about 15 minutes. Let cool.
2. Cream:
   • Soak gelatin in cold water. Mix quark, mascarpone, powdered sugar, vanilla sugar, and lemon juice. Whip cream to stiff peaks. Gently heat soaked gelatin until melted (do not boil), then temper with a few spoons of cream mixture before combining with the rest. Fold in whipped cream.
3. Assembly:
   • Spread a thin layer of cream on the cooled base. Reserve 16 apricot halves; chop the rest and distribute over the base. Cover with remaining cream. Arrange reserved apricot halves dome-side up to resemble “fried eggs.” Chill for at least 4 hours.

Enjoy!