<\/p>\n

\n

Realistic? I think I managed to capture the look of an entire tray of fried eggs ;). I am sure that Fried Egg cake will create a surprise effect on many an Easter table. At the same time, it is not difficult to make \u2013 it is a no-bake cheesecake with jelly on a delicate cake base. The egg yolks are apricots in syrup or from compote, which are covered with clear jelly and sprinkled with pistachios (like chives). It tastes wonderful, like the best no-bake cheesecake. Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the cake base:<\/span><\/p>\n

\n
• 2 large eggs<\/li>\n
• 75 g caster sugar<\/li>\n
• 50 ml rapeseed oil or sunflower oil<\/li>\n
• 100 g plain flour<\/li>\n
• \u00bd teaspoon baking powder<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Separate the egg whites from the yolks. Place the egg whites into the bowl of a stand mixer and whip until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking continuously. Add the yolks, one at a time, whisking after each addition. Slowly pour in the oil, continuing to whisk. Sift the flour and baking powder together and gently fold into the batter using a spatula.<\/p>\n

  Transfer the prepared batter into a rectangular tin measuring 24 x 34 cm, lined with baking paper on the base only. Level the surface \u2013 the batter will cover the paper in a thin layer.<\/p>\n

  Bake at 160\u00baC for about 15\u201320 minutes or until lightly golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. After cooling, I additionally turned the sponge upside down so that the golden crust was on the bottom, allowing the cake to look better overall.<\/p>\n

  Ingredients for the cheesecake mixture:<\/span><\/p>\n

  \n
  • 500 g full-fat or semi-fat curd cheese (twar\u00f3g), minced three times, chilled<\/li>\n
  • 500 g mascarpone, chilled<\/li>\n
  • 200 ml double cream, chilled<\/li>\n
  • 3 tablespoons lemon juice<\/li>\n
  • 1 packet clear grape jelly or alternatively lemon jelly* (for 500 ml water)<\/li>\n
  • 6\u20137 tablespoons icing sugar, or more to taste<\/li>\n
  • 1\u20132 small tins apricots in syrup (or apricots from compote)<\/li>\n<\/ul>\n

    Dissolve the jelly thoroughly in 200 ml hot water (instead of the 500 ml stated on the packet). Leave to cool at room temperature, making sure it remains liquid.<\/p>\n

    Place the curd cheese, mascarpone and icing sugar into the bowl of a stand mixer. Beat until combined (using whisk attachments). Add the double cream and beat until the mixture thickens. Add the cooled jelly, which should be slightly thickening, and the lemon juice \u2013 beat until fully combined.<\/p>\n

    Pour the cheesecake mixture onto the cake base. Level the surface. Immediately arrange the apricot halves on top, pressing them lightly into the cream, and set aside until the mixture has set.<\/p>\n

    Ingredients for the jelly:<\/span><\/p>\n

    \n
    • 500 ml apricot syrup (or compote liquid), at room temperature<\/li>\n
    • 10 g (3\u00bd teaspoons) powdered gelatine<\/li>\n<\/ul>\n

      Cover the gelatine with a few tablespoons of apricot syrup (just enough to cover it), stir and leave for 10 minutes to bloom. Place over low heat and warm gently, stirring, until the gelatine has completely dissolved, or heat in a microwave. Do not bring to the boil (the gelatine will lose its setting properties). Remove from the heat, leave to cool slightly, then add to the remaining apricot syrup and stir thoroughly until combined. If small lumps of gelatine are visible or if the jelly is not clear, heat it again in the microwave or in a saucepan (without bringing it to the boil). Leave to cool.<\/p>\n

      Pour the cooled jelly, which should be slightly thickening, over the cheesecake mixture and apricots. Leave until completely set.<\/p>\n

      In addition:<\/span><\/p>\n

      \n
      • a handful of chopped pistachios<\/li>\n<\/ul>\n

        Before serving, sprinkle the cake with pistachios. Cut into squares, ensuring that an apricot is positioned in the centre of each square.<\/p>\n

        Store the Fried Egg cake in the refrigerator.<\/p>\n

        * If using lemon jelly, the lemon juice can be omitted. Lemon jelly is also sweeter than grape jelly, so the amount of sugar in the cheesecake mixture can be reduced or adjusted to taste.<\/p>\n

        ** Instead of apricot syrup, Sprite can be used. Alternatively, the jelly can be made using a shop-bought clear grape jelly (2 packets dissolved in a little more than half the amount of water stated on the packet).<\/p>\n

        Enjoy!<\/p>\n

        <\/p>\n

         <\/p>\n

        <\/p>\n

         <\/p>\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

        Realistic? I think I managed to capture the look of an entire tray of fried eggs ;). I am sure that Fried Egg Cake will create a surprise effect on many an Easter table. At the same time, it is not difficult to make \u2013 it is a no-bake cheesecake with jelly on a delicate cake base. <\/p>\n","protected":false},"author":1,"featured_media":6301,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[81,56,54],"tags":[330,121,104,152,155,94,108,328,164],"duration":[],"tag_group":[],"class_list":["post-6300","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-easter","category-fruit-cheesecakes","category-no-bake-cheesecakes","tag-apricot","tag-curd-cheese","tag-double-cream","tag-gelatine-en","tag-jelly-en","tag-lemon-lime","tag-mascarpone-en","tag-peach","tag-pistachios"],"acf":[],"yoast_head":"\n