Spiegeleierkuchen (Fried Egg Cake)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 50mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    502

A fluffy sponge topped with a vanilla custard and apricots. This cake is a popular cake in Germany for Easter. We recommend using a larger traybake tin as the topping needs to be poured into the tin and set. For baking, use a large, deep sided traybake tin, at least 25 cm x 30 cm.

recipe updated Sep 11, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    250 g
  • Apricot icon
    Apricot
    12
  • Caster sugar icon
    Caster sugar
    280 g
  • Salt icon
    Salt
    1 pinch
  • Egg icon
    Egg
    5
  • Plain flour icon
    Plain flour
    280 g
  • Baking powder icon
    Baking powder
    3 teaspoons
  • Whole milk icon
    Whole milk
    800 g
  • Cornflour icon
    Cornflour
    75 g
  • Vanilla extract icon
    Vanilla extract
    2 teaspoons
  • Sour cream icon
    Sour cream
    400 g

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Large traybake tin

Step preview

  1. Making the cake:
  2. Preheat the oven - 180ºC
  3. Grease a tin and line with parchment paper
  4. Fit the K-Beater
  5. Add the ingredients into the appliance bowl
  6. Mix until light and fluffy - 4 minutes, speed 3
  7. Then add the next ingredients
  8. Mix until smooth - 2 minutes, speed 1
  9. Transfer the batter into the tin and level with a spatula
  10. Bake until a skewer inserted comes out clean - 20 minutes, 180ºC
  11. Remove from the oven and let cool completely
  12. Making the topping:
  13. Clean the appliance bowl and fit the Creaming Beater
  14. Add the ingredients into a small bowl and mix to combine
  15. Add the remaining milk into the appliance bowl
  16. Heat until near boiling - 3 minutes, 75°C, speed Stir 2
  17. Then add the cornflour mixture
  18. Cook until the mixture has thickened - 2 minutes, 50°C, speed Stir 1
  19. Transfer the mixture into a clean bowl and cover with plastic wrap
  20. Let cool slightly, being careful not to let the mixture to thicken too much
  21. Then add the next ingredients into the topping mixture and mix to combine
  22. Spread the topping evenly onto the cake and level with a spatula
  23. Chill the in the fridge - 1 hour
  24. Place apricot halves onto the cake, flat side down
  25. Chill in the fridge until ready to serve
  26. Serve
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