Fried Egg Cake for Easter

I bake today: Fried Egg Cake for Easter
Preparation: 4 hours (incl. cooling time)
Cooking time: 1 hour
Total time: 5 hours
Category: Baking recipes, cake recipes, easter recipes
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Ingredients for 1 sheet Fried Egg Cake:

…for the chocolate grounding:

• 200 grams of flour
• 175 grams of butter
• 160 grams of sugar
• 50 grams of ground hazelnuts
• 2 tablespoons of baking cocoa
• 1 heaped teaspoon of baking powder
• 3 eggs
• 65 grams of dark chocolate
• Approximately 50 milliliters of milk
• 1 pinch of salt

…for the pudding sour cream:

• 800 milliliters of milk
• 5 eggs
• 135 grams of sugar
• 65 grams of cornflour
• 1 vanilla pod
• 1 pinch of salt
• 400 grams of sour cream
• 1 tin of apricot halves

Kitchen Helper/Gadgets:

• A pot to melt the butter + chocolate
• Baking tray + greaseproof paper
• Possibly a baking frame
• Mixing bowl
• Mixer/Food Processor
• Sieve
• Whisk
• Spatula
• Knife
• A tall vessel to stir the cornflour mixture until smooth
• A pot to cook the pudding
• Cling film

Instructions:

Melt 65 grams of dark chocolate and 175 grams of butter in a small saucepan over low heat, stirring occasionally. Line a baking sheet with parchment paper, may provide a baking frame on the baking tray. Preheat the oven to 180°C (top/bottom heat).

…for the chocolate grounding:

Give chocolate butter together with 160 grams of sugar into a mixing bowl and stir using a mixer or food processor for about 1 – 2 minutes until well combined. Gradually add 3 eggs and mix each egg about 1 minute, until the batter is lighter, fluffier and thicker.

Next get a sieve and add 2 heaping tablespoons of cocoa powder, 1 heaped teaspoon of baking powder and 200 grams of flour through the sieve to the batter. In addition add 1 pinch of salt, 50 grams of ground hazelnuts and about 50 milliliters of milk. Mix all ingredients with a mixer or food processor until smooth.

Pour the mixture onto the prepared baking tray and uniformly smooth down using a spatula. Give the chocolate grounding in the preheated oven and bake at 180 degrees (top / bottom heat) for about 20 – 25 minutes, then get out of the oven and allow to cool completely.

…for the pudding:

Seperate 5 eggs in egg whites and yolks. Cut the vanilla pod with a knife lengthwise and scrape out the seeds. Add 65 grams of cornstarch, 135 grams of sugar, 1 pinch of salt, 5 egg yolks and 300 milliliters of milk into a tall vessel and stir with a whisk until smooth, then set aside.

Heat up a pot over medium heat, pour in 500 milliliters of milk, add the vanilla seeds and the pod and stir occasionally using a whisk. Shortly before the milk begins to simmer remove the pot from the heat, get out the vanilla pod and gradually pour the hot vanilla milk to the egg mixture and stir with a whisk. By this step, the egg mass is heated and will not coagulate later.

Next pour the egg-milk mixture back into the pot and heat up over medium heat, while stirring constantly until the mixture begins to thicken. Once the mixture thickens, remove the pot from the heat and keep on stirring for about 1 – 2 minutes, so that nothing attaches to the pot bottom.

Then cover the pudding with a sheet of cling film (press the film directly on the custard surface), so that no skin forms and then allow to cool for about 15 – 20 minutes.

Remove the clingfilm, give 400 grams of sour cream to the pudding and stir until smooth. Then give the pudding sour cream mixture onto the the cooled chocolate grounding and uniformly smooth down the cream using a spatula.

Finally arrange drained apricot halves on the cake, and then let rest for at least 4 hours (but best overnight) in the refrigerator to cool. Bon Appetite!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):