German Easter is all about eggs, carrots, bunnies, and lambs and therefore food is prepared like the fried egg cake to fit these topics. It is surprising, how real it looks and could as well be an April’s fool recipe.
I love fried eggs! Often, I just have a fried egg on a slice of bread for dinner … so good! But this cake is of course not made with real fried eggs on it. For the egg yolks I actually used peaches halve and the egg whites are a mix of “Schmand” and vanilla pudding.
Video: How To Make Fried Egg Cake
What is “Schmand” you ask?
Schmand is one of the many dairy products that we typically use in Germany. It is often used in cooking and baking. While Schmand is not available here in the US and probably most other countries, it is very easy to make. You only need two ingredients:
Heavy Cream & Sour Cream (or Skyr, or quark)
I made my Schmand with some leftover skyr that I still had in my fridge. If you missed it: You can make skyr from scratch with this recipe or just buy it at the grocery. Sour Cream, Quark and Skyr all are made with a mesophile culture to ferment.
If you wonder what the difference between Schmand and sour cream is:
- Sour Cream contains: Cream, Milk, Vinegar (or lemon juice)
- Schmand contains: Cream
How to make Schmand
I just mix 1 cup of cream with 2 1/2 tablespoons of sour cream and let it stand at room temperature for a day (sometimes two) so it will ferment and become more solid. I can store it in the fridge for up to two weeks.
Schmand is most commonly added to a sauce but is also used in desserts.
To Glaze or not to Glaze
A thin layer of clear glaze on top of the cake makes it look even more realistic but I am afraid that many people are not familiar with cake glaze, therefore I want to address it here. “Tortenguss” is what we call it in Germany and you can buy it in small packages at amazon HERE. But you can easily make it from scratch with some corn starch. I’ll put the recipe below the cake recipe.
Pin Fried Egg Cake to Pinterest
Fried Egg Cake for Easter
For the Batter
- 1 can Peaches (or apricots) keep the liquid!
- 200 g Butter
- 150 g Sugar
- 4 Eggs
- 300 g Flour
- 2 tsp Baking Powder
- 1 pinch Salt
For the Toping
- 1 package Vanilla Pudding (check package if sugar needs to be added)
- 500 ml Milk for the pudding
- 400 g Schmand
- 1 Lemon the Zest of it
- 1 package Clear Glaze for cake (or use recipe below this recipe)
Making the Batter & Baking
- Preheat the oven to 180°C / 350°F and prepare a baking sheet with parchment paper.
- In a large mixing bowl, whisk the butter and sugar until sugar is dissolved.200 g Butter, 150 g Sugar
- Add the eggs, one by one.4 Eggs
- Meanwhile, put the peaches through a sieve, catching the juice.1 can Peaches (or apricots)
- Mix the flour with the baking powder and the salt.300 g Flour
- Add the flour and peach juice alternating to the butter.300 g Flour, 2 tsp Baking Powder, 1 pinch Salt
- Spread the batter on the baking sheet. You can also use a baking frame for a more even shape but that is optional.
- Bake for about 20 minutes. Time might differ by size and thickness of the layer.
- Let cool.
Preparing the Topping
- Prepare the pudding acording to the instructions on the package.1 package Vanilla Pudding, 500 ml Milk
- Let the pudding cool for a while.
- Add the lemon zest to the Schmand and mix it with the pudding.400 g Schmand, 1 Lemon
- Spread on top of the cooled cake.
- Place the peach halves on top, leaving some distance between each peach.1 can Peaches (or apricots)
- Optional: Glaze everything with clear glaze for cake (link: https://amzn.to/3JeBYuY) for an even more realistic appearance. You can also use the recipe for glaze from below.1 package Clear Glaze for cake
- 250 ml water or juice
- 6 tbsp water
- 2 tbsp Corn Starch or potato starch
- 1 tbsp Sugar
- Mix the starch with the sugar2 tbsp Corn Starch, 1 tbsp Sugar
- Add the 6 tbsp. of the water to it and stir until smooth.6 tbsp water
- In a saucepan, bring the water or juice to a boil, then add the starch mixture and boil for 1 minute while stirring.250 ml water or juice
- While still hot, pour or brush the glaze evenly on top of the cake.
- Let cool.