German Sunny Side Up Cake
German Sunny Side Up Cake – Spiegeleierkuchen
The German Sunny Side Up Cake – Spiegeleierkuchen is easy to prepare. The Sunny Side Up Cake is simply an apricot pudding cream cake on a sheet. An ideal cake to serve at large parties.
Ingredients for the batter of German Sunny Side Up Cake:
- 250 g (8.81 oz) of sugar
- 250 g (8.81 oz) of all-purpose flour
- 250 g (8.81 oz) of soft cold butter
- 5 eggs, XL
- 1 teaspoon of grated lemon peel
- 2 teaspoons of lemon juice
- 1 pouch of baking powder OR 3 teaspoons of baking powder
Ingredients for the topping and the glaze of the German Sunny Side Up Cake:
- 500 ml (16.9 oz) of milk
- 1 pouch of vanilla pudding OR 1 pouch of Jell-O Pudding and Pie Filling
- 1 tablespoon of corn starch
- 4 tablespoons of sugar
- 600 g (21.16 oz) of crème fraîche OR quark OR sour cream
- 1 tablespoon of lemon juice
- 2 cans (each 432 g – 15.25 oz) of unpeeled apricot halves (about 24 halves) OR peach halves
- 500 ml (16.9 oz) of fruit juice (from apricots/peaches)
- 2 pouches of clear glaze OR 3 tablespoons of corn starch
Preparation of the pudding for the cake:
Pour ½ cup of milk in a bowl and add pudding powder with 4 tablespoons of sugar and one tablespoon of corn starch if you use crème fraîche. If you use quark or sour cream add two tablespoons of corn starch. Mix until all ingredients have dissolved. In a pan, heat the rest of the milk on your stove top. Add the pudding powder mixture while constantly stirring until it all comes to a boil. Remove from the heat and pour into a bowl. Rinse cellophane wrap under cold water and cover the pudding with the wrap. (This will help avoid a skin to form on the surface). Set aside to let it cool down.
Preparation of the batter for the German Sunny Side Up Cake:
With a handheld mixer, beat the butter and sugar until fully combined. Add the eggs and mix until creamy. Add in the grated lemon peel and lemon juice and mix until it is worked thoroughly into the batter mix. Combine flour and baking powder and sift over the butter mixture. Beat until smooth. Cover a 11 x 17 inch baking sheet with baking paper. Spread the batter evenly onto the sheet.
Preheat your oven to 190°C (375°F). Place your German Fried Egg Cake on the middle rack and bake for about 15 minutes. Remove the cake and turn the heat up to 200°C (400°F).
Preparation of the topping:
Place the apricots in a sieve and drain the fruit juice in a bowl. Set aside. Mix the cooled down pudding with your handheld mixer and add in the lemon juice and crème fraîche or quark or sour cream. Mix until smooth. Spread the pudding mix onto your cake and spread it with an angled icing spatula. Place the apricots in lines 4 x 6 on the spread out pudding mix. Place the cake back in the oven on the middle rack and continue baking it for another 15–18 minutes at 200°C — 400°F. When done, turn the heat off and open the door. Leave the cake in the oven with the door open for another 15 minutest. Remove the cake from the oven and let it cool down on the baking sheet.
Preparation of the glaze:
You will need 500 ml fruit juice. If you do not have enough juice, add water until you have 500 ml — 16.9 oz. Use ½ cup of the liquid to dissolve either the 3 tablespoons of corn starch or the Dr. Oetker Glaze. Bring the rest of the fruit juice to a boil on your stove top and while constantly stirring with a whisk, add the corn starch mix. Remove from the heat and let it cool down while stirring. Spread the glaze over your cake; starting from the center and working your way towards the outside. (The glaze should still be warm). Let it harden and your Fried Egg Cake is finished. Store the cake on the sheet in a cool place.
To make the Lemon Cake Roll Recipe click here, the Covered German Apple Cake click here, the German Apple Cider Cake click here, and the Classic German Cream Puffs Recipe click here.