Recipe for Fried Egg Cake

Fried egg cake

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Fried Egg Cake is a no-bake cake that combines creamy quark cheese with jelly and fruit. This cake will certainly appeal to fans of simple and low-labour desserts. This no-bake cake can be made for any occasion or holiday, so Easter is undoubtedly a good time for making it.

To prepare the Fried Egg cake, you need, among others, butter biscuits, quark cheese, whipping cream, powdered sugar, jelly and apricots from compote. When purchasing biscuits, look for slightly thicker ones, as stores offer biscuits of various thicknesses. The number of biscuits depends on their size, you should have enough of them to cover the bottom of a 24 by 24 centimetres baking tin.

When it comes to quark cheese, you have options – you can use quark cheese from a packet or replace it with ground white cheese. Quark cheese from a packet will be creamier and slightly lighter than ground white cheese. Apricots look best on this cake because they are smaller than peaches, which of course does not mean that you cannot use peaches. I make this cake with the addition of crystal jelly, but if you don’t have it on hand, replace it with lemon or grape jelly. I encourage you to try the below recipe for fried egg cake and enjoy.

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Recipe for Fried Egg Cake
Fried Egg Cake

Ingredients for fried egg cake.

  • 12 butter cookies
  • 500 g quark cheese
  • 200 g whipping cream (30 %)
  • 40 g powdered sugar
  • packet of crystal jelly (77 g)
  • 200 ml boiling water

Additionally:

  • 15 halves of canned apricot (around 220 g)
  • packet of crystal jelly (77 g)
  • 350 ml boiling water

To decorate:

  • grated lime zest
Recipe for Fried Egg Cake
Fried Egg Cake

How to make fried egg cake.

Pour the jelly into a bowl, pour boiling water over it, mix and cool it down. Whip the cold whipping cream with powdered sugar until stiff. Place the quark cheese in a larger bowl, pour in the cold but still liquid jelly and whisk for a while using a hand mixer. Next, add the whipped cream and combine the ingredients relatively quickly, whisking with a mixer. Pour the cheese mass onto the butter biscuits arranged in a metal tin, level it out and then hit the tray with the mass in it on the kitchen counter several times to get rid of excess air. Place the baking tin with the cake in the refrigerator for an hour.

Pour the jelly into boiling water, mix, dissolve and cool it down. Remove the cake from the fridge, place the apricot halves on it, leaving a small space between each piece. Pour a small amount of liquid jelly over the fruit and put the cake in the fridge for 15 minutes. After removing it from the fridge, pour the remaining jelly on top and place the cake back in the fridge, this time for at least 3 hours. After removing from the fridge and before serving, decorate the cake with grated lime peel.

Recipe for Fried Egg Cake
Fried Egg Cake

Good to know when making Fried Egg cake.

I make the cake in a metal tin measuring 24 by 24 centimetres.

Line the baking tin in which you prepare the cake with cling film. This allows me to efficiently remove the finished cake from the baking tin.

Do you like cakes with fruit? If so, try our recipe for Almond tart with apricots.

Recipe for Fried Egg Cake
Fried Egg Cake
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4 Comments

        1. Hmm I do not think I get this question. We need to use clear jelly to have transparent colour but any other jelly that gives a similar effect will be fine as well.

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