Light and Creamy Fried Egg Cake: A Joyful Treat for Easter Celebrations

Light and Creamy Fried Egg Cake: A Joyful Treat for Easter Celebrations

Celebrate Easter with our light and creamy Apricot Fried Egg Cake, where each slice reflects the sunny side of a fried egg. This cake combines a soft sponge cake base with a creamy, luscious cream filling studded with shiny apricot halves to create a delicious visual and taste sensation.


Why you will love this recipe:

  • Visually stunning: Each piece looks like a fried egg, perfect for Easter.
  • Refreshing taste: The tanginess of the apricots balances the sweetness of the creamy filling.
  • Light texture: Combines an airy sponge cake with a creamy but light mascarpone and fromage blanc filling.
  • Family favorite: Universally loved for its fun appearance and delicious flavors.

Perfect occasion: This cake is a perfect centerpiece for Easter brunch or any spring get-together. It's also great for any occasion where you want a dessert that's both fun to look at and delicious to eat.

Decorating Tips:

  • Carefully arrange the apricot halves to maintain the “fried egg” appearance.
  • Consider garnishing the edges with whipped cream or a pinch of powdered sugar for added elegance.


  • Ingredients:
    • For the sponge base:
      • 150g flour
      • 30g cornstarch
      • 6 eggs
      • A pinch of salt
      • 150 g) sugar
    • For the cream:
      • 500 g of white cheese
      • 250 g of mascarpone
      • 120g powdered sugar
      • 1 packet of vanilla sugar
      • 1 tablespoon of lemon juice
      • 8 leaves of gelatin
      • 200 g whipped cream
    • Additional:
      • 1 large can of apricots (about 820 ml)


  1. Sponge base:
    • Mix the flour and cornstarch. Separate the eggs; beat the whites with the salt until stiff. Gradually add the sugar, continuing to beat for 1 minute. Incorporate the yolks. Sift flour mixture in batches, folding gently. Pour into a 25×25 cm baking tin lined with baking paper and bake at 170°C (fan) or 190°C (fan) for around 15 minutes. Let cool.
  2. Cream:
    • Soak the gelatin in cold water. Mix the fromage blanc, mascarpone, powdered sugar, vanilla sugar and lemon juice. Whip the cream until stiff peaks form. Gently heat the soaked gelatin until melted (do not boil), then temper with a few spoonfuls of the cream mixture before mixing with the rest. Add the whipped cream.
  3. Assembly:
    • Spread a thin layer of cream on the cooled base. Reserve 16 apricot halves; chop the rest and distribute it over the base. Cover with the rest of the cream. Arrange the reserved apricot halves, dome side up, to resemble “fried eggs.” Refrigerate for at least 4 hours.


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