Ingredient:

Cake:

2 3/4 cups unbleached cake flour
1 2/3 cups caster sugar
1 tablespoon baking powder
3/4 teaspoon fine grain sea salt
3/4 cup 12 tablespoons unsalted butter, softened
4 large eggs whites plus 1 whole large egg
1 cup full-fat vanilla yoghurt or 1 cup whole milk
2 teaspoons vanilla extract
1 teaspoon lemon extract
Vanilla pudding and apricot topping
2 cans 15 ounces each apricot halves
4 cups whole milk
1/2 cup caster sugar
1 teaspoon vanilla extract
3/4 cup plus 1 tablespoon corn starch

Glaze:

1 packet .25 ounces powdered gelatine
4 tablespoons cold water
2 tablespoons caster sugar

Instructions:

Cake:

Preheat the oven to 350°F. Prepare a 10×10-inch square pan or a 13×9-inch pan by greasing it with vegetable shortening and lining it with parchment paper that overhangs all four of the pan’s edges.
Mix all of the dry ingredients at a slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it’s mixed, and the granulation of the sugar used.
Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.
In a small bowl, whisk the yoghurt (or milk) with vanilla and lemon extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
Pour the batter into the prepared pans. Bake for 23 to 26 minutes, or until a toothpick tester comes out clean. Let the cake cool completely in the pan.
Vanilla pudding and apricot topping
Pour the juice from the canned apricot halves and place them on paper towels to drain while you prepare the pudding.
Place 3/4 cup of the whole milk in a bowl. Stir in the sugar, vanilla and corn starch until smooth and clump-free.
Place the remaining milk in a large pot and bring it to a boil over medium-high heat. When the milk bubbles, remove the pan from the heat and whisk in the corn starch mixture. Place the pan back on the heat source, continue to cook, and constantly whisk until the mixture thickens.
Pour the pudding over the cooled cake. Place the apricots, evenly spaced, and cut-side-down on the cake (I used 9 apricot halves on my 10×10 cake, but you may need a dozen for a 9×13 cake).
Place the cake in the refrigerator until the pudding is set.

Glaze:

Whisk together the powdered gelatine and water in a small microwave-safe bowl. Let the mixture stand until solid. Place the mixture in the microwave and heat for 10 seconds, or until the gelatine is liquefied. Stir in the caster sugar until well incorporated.
Use a pastry brush to distribute the gelatine glaze over the surface of the cake and apricots. This will give it a shiny appearance, similar to that of a fried egg.
Cover the cake with plastic wrap and refrigerate until the glaze is set. When ready to serve, run a knife between the cake and the pan, and then lift the cake out of the pan with the overhanging parchment. Cut the cake into squares, each with apricot in the centre. Serve chilled or at room temperature. Refrigerate leftovers.

German Fried Egg Cake (Spiegeleierkuchen)