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"Sunny-Side-Up" Fried Egg Cake

A pretty, tasty, and playful cake for a kids' party! Delicious and eye-catching. A beautiful "fried egg" cake.

♚LarisynshikAuthor avatar
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Cake Fried eggs
Cake Fried eggs
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 6 g
Fats 17 % 6 g
Carbohydrates 66 % 23 g
171 kcal
GI: 22 / 4 / 74

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  • Beat the eggs and sugar to a fluffy foam, then add the vinegar and vegetable oil and beat again. Mix the flour with the baking powder and gently fold it into the egg mixture. Line the bottom of a springform pan with parchment and bake the sponge at 400°F (200°C) for 16 minutes. Let the cake cool in the pan. Soak the gelatin in 50 ml (about 3 1/2 tbsp) of water. Beat the yogurt, farmer's cheese, and sugar with a mixer. Melt the softened gelatin over a water bath, pour it into the cheese mixture, and stir. In the springform pan holding the cooled sponge, build up the sides with parchment. Pour the cream filling over the sponge and refrigerate for an hour to an hour and a half. Soak the gelatin in 50 ml of peach juice. Mix the sugar with the pudding powder and dissolve it in 100 ml of peach juice. Bring the remaining 250 ml of juice to a boil, add the pudding mixture, stir, and simmer for one minute. Take the pan off the heat and add the bloomed gelatin. Stir the jelly until the gelatin fully dissolves. Take out the cake and pour the jelly over it. Refrigerate for 2 to 2.5 hours. Drain the peaches from the syrup in a colander. Soak the gelatin in 50 ml of water. Beat the condensed milk with the juice. Melt the gelatin over a water bath and mix it into the condensed milk. Take out the cake, pour on the white glaze, and return it to the fridge for about 10 minutes. Then take the cake out again and arrange the peach halves over the surface, pressing them in slightly — these are the "yolks." Sprinkle the surface with green-tinted coconut and poppy seeds to mimic scallions and black pepper. Refrigerate the cake until fully set. Cut strips of parchment as wide as the cake is tall. Cut strips of foil 4 cm wider than the parchment strips. Lay a parchment strip on the foil and fold the foil up into a rim so the chocolate won't run over the edge. Melt the chocolate with the cream over a water bath. Pour the melted chocolate onto the parchment and chill the strips for 2-3 minutes. Peel the parchment away from the set chocolate. Carefully release the cake from the springform pan and wrap the chocolate band around it — this becomes the "skillet" rim. Refrigerate the cake to set completely. Take out the cake and gently peel off the parchment. Your "sunny-side-up eggs in a skillet" cake is ready.

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Acedophilin 3.2 % fat content - 58  kcal/100g
  • 'rastishka ' - 122  kcal/100g
  • Danone drinking yogurt - 76  kcal/100g
  • Drinking yogurt 'agusha' - 87  kcal/100g
  • 'aktimel' natural - 83  kcal/100g
  • Danone yogurt with 2.2% fat content - 96  kcal/100g
  • 'mazhetel' - 48  kcal/100g
  • Ermann fat yogurt - 152  kcal/100g
  • Yogurt with 3.5% fat content - 68  kcal/100g
  • Natural yogurt with 1.5% fat content - 48  kcal/100g
  • Low-fat milk yogurt - 38  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Milk-nut chocolate - 542  kcal/100g
  • Nutty chocolate - 580  kcal/100g
  • Porous milk chocolate - 506  kcal/100g
  • Creamy chocolate - 560  kcal/100g
  • Chocolate - 550  kcal/100g
  • Cottage cheese of 40% fat content - 466  kcal/100g
  • Cottage cheese of 20% fat content - 233  kcal/100g
  • Cottage cheese of 18% fat content - 226  kcal/100g
  • Cottage cheese of 10% fat content - 156  kcal/100g
  • Low-fat cottage cheese - 75  kcal/100g
  • Cottage cheese with sour cream - 260  kcal/100g
  • Fruit cottage cheese - 147  kcal/100g
  • Soft dietary cottage cheese - 170  kcal/100g
  • Cottage cheese 'vitalinia' - 64  kcal/100g
  • Cottage cheese 'morning' ( 'danone') without sugar - 91  kcal/100g
  • Cottage cheese - 156  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Condensed milk with sugar - 324  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Poppy (seed) - 556  kcal/100g
  • Mac - 556  kcal/100g
  • Gelatin - 355  kcal/100g
  • Coconut chips - 592  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Baking powder - 79  kcal/100g
  • Ready pudding - 135  kcal/100g
  • Peach juice - 69  kcal/100g
  • Compote - 60  kcal/100g

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