Tuesday, July 12, 2016

"Fried Eggs" Apricot Cake




At first glance, the cake looks like a baking pan full of fried eggs. The "egg white" is vanilla pudding custard and the "yolk" is an apricot half. The vanilla pudding topping provides a sweet, creamy contrast to the lemon-scented white cake, and the apricot halves they really give the cake a "fried egg" appearance, and also a satisfying fruity bite. 



Ingredients for the cake crust: 

  • 2 cups of flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 tablespoon of oil
  • 1cup of soft butter
  • 1 cup of sugar
  • 3 large eggs
  • 1 teaspoon of vanilla extract
  • 5 tablespoons of milk
  • 1 tablespoon of grated lemon peel
  • 1 tablespoon of grated orange peel



Preparation for the cake crust:

Preheat the oven to 180°C.  Prepare a 26 x 26 cm square pan by greasing it with oil and line with parchment paper. Make sure the paper overlaps the pan on all sides.

In a separate bowl, whisk together flour, baking powder, and salt and set aside.

Mix the soft butter and sugar together until fluffy. Add eggs one at a time, making sure each is incorporated thoroughly before adding the next. Beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition. In a small bowl, whisk the milk with the grated lemon peel, vanilla extract, and grated orange peel . Add this mixture, 1/3 at a time, to the batter. Beat 2 minutes after each addition, until fluffy. Add all dry ingredients and mix on slow speed until the mixture equable.

Spread the dough out on the parchment paper in the baking pan. Bake for 20 minutes or until a toothpick tester comes out clean, then remove from oven. Let the cake cool completely in the pan.

Ingredients for the custard layer: 

  • 1.5 cups of milk,
  • 1/4 cup of sugar,
  • 1 packet of vanilla pudding
  • 1.5 cup of sweet cream,
  • 1 can of apricot halves, juice reserved.

Preparation for the custard layer:

Pour the juice from the canned apricot halves and place them on paper towels to drain while you prepare the pudding.

Heat the milk and sugar until boiling. Stir in the pudding mix and bring to a boil again whisking constantly. Remove the pan from the heat. Let the mixture cool until lukewarm, stirring occasionally. Add the sweet cream.

Soak the cooled cake crust with a compote of apricots then pour the pudding over the crust. Place apricot halves face down on the cake, evenly spaced, cut-side-down on the cake. Each one should be placed on a square of cake that will be cut later. One apricot half to one square. Place the cake in the refrigerator until the pudding is set.



Ingredients for the glaze:
 
  • 4 tablespoons of water
  • 1 packet powdered gelatin
  • 2 tablespoons of powdered sugar
Preparation for the glaze :

Whisk together the powdered gelatin and water in a bowl. Let the mixture stand until solid. Place the mixture in the microwave and heat until the gelatin is liquefied. Stir in the sugar until well incorporated. Spread the glaze evenly on the cake and apricot, leave to set in the refrigerator. This will give it a shiny appearance, similar to that of a fried egg.

When the cake has cooled completely cut into squares each with an apricot in the center and serve chilled.



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