Apricot Fried Egg Cake

For the apricot fried egg cake, knead the spelt flour with cane sugar and rapeseed oil and spread on a small, higher baking tray, press down and smooth with a spoon.

Take a few tablespoons of the milk and dissolve the pudding powder in it. Heat the remaining milk, add sweetener to taste, bring to a boil and stir in the dissolved custard powder.

Bring to a boil and continue stirring. Pour into a key, add the curd and stir until smooth. Spread the mixture on the dough.

Top with the washed, pitted apricots. Bake in the oven at 170 degrees for 60 minutes.

Preparation Tip:

This apricot fried egg cake is a slightly lighter version to traditional cake recipes and perfect for summer.

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