If you are looking for a nice, refreshing dessert that will be equally good for hot summer days, but also any other time of the year, the egg-on-eye cake will be an excellent choice. His name is interesting, just like his appearance, and I believe that there is no need to explain why he is called that.
Although it looks like a popular dish with eggs, this is a wonderful fruit cake made with apricot compote. If desired, you can replace apricots with peaches, which are also an equally good choice. The reason why compote fruit is used is that compote juice is needed for topping to make the sponge cake juicy. But you can also use fresh fruit, but then the biscuit should be soaked with a little fruit juice.
The cake consists of three layers, and in addition to the biscuit, which we make from whole eggs, there is also a white creamy layer with a pudding which gives it a soft and very fine structure. In the end, we make the last transparent layer with a light cake topping, and it is precisely in this half of the apricot that it gets a very effective and attractive look.
Served on the table, egg cake is a perfectly creamy dessert with a fruity taste, just the way many people like it. Since it is quick and easy to make, and the ingredients needed to make it are not too expensive, you will surely enjoy it and be happy to return to it again and again.
Cake EGG on The Eye
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Loading...Ingredients
- Biscuit:
- 4 eggs
- 180 g of sugar
- 140 ml of milk
- 120 ml of oil
- 240 g of sharp flour
- 1 baking powder
- 150 ml of liquid from the compote for watering
- White Layer:
- 600 ml of milk
- 2 sweet cream or vanilla puddings
- 180 g of sugar
- 400 g of mileram
- Transparent Layer:
- 15 drained apricots from the compote can also be peaches
- 2 bright cake toppings
- 4 spoons of sugar
- 500 ml of water
Instructions
Separate the yolks from the whites.
Beat the egg whites until stiff and set aside.
Add sugar to the egg yolks and mix until foamy.
Pour in half the amount of milk and oil, and mix briefly.
Then pour in the other half of the milk and oil, and immediately add flour and baking powder.
Finally, mix everything.
Add the egg whites and mix by hand with the rest of the mixture.
Grease and flour a 33x19 cm baking pan.
Pour the biscuit mixture into it, then tap it a couple of times on a hard surface to pop the bubbles.
Bake in a heated oven at 170 degrees for 20 minutes.
About 10 minutes after taking it out of the oven, pour the liquid from the compote over the still-warm biscuit and let it cool to room temperature.
For the cream, mix the pudding powder with sugar, and add 20 tablespoons of milk from the total amount of milk.
Mix everything so that there are no lumps.
Put the rest of the milk to boil and when it boils, remove it to the side.
Pour in the mixed mixture, return to the heat, and, stirring with a whisk, cook until the cream thickens for about 2 minutes.
Add mileram to the still-hot cream and mix everything well.
Immediately pour the cream over the biscuit and smooth it well.
Leave to cool to room temperature.
When the cream has cooled, line up the apricot halves, taking care to leave a space between them.
Make the light cake topping according to the instructions on the package.
For the dressing that I used, I mixed the dressing with sugar, added water, and stirred until it boils.
When the dressing started to harden, I poured it over the cream and apricots.
Cool the cake for 4 hours before cutting and serving.
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