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🍰 Spiegelei Sheet Cake

495 kcal · 30 min · 4 servings

Spiegelei Sheet Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius using top and bottom heat.
  2. 2. Separate the eggs. Put the egg whites into a bowl.
  3. 3. Whip the egg whites stiff using a hand mixer.
  4. 4. Slowly mix 50 grams of sugar into the egg whites.
  5. 5. Continue mixing until the mixture is creamy and shiny.
  6. 6. Take a second bowl for the egg yolks.
  7. 7. Mix the egg yolks with 150 grams of sugar and a pinch of salt until creamy.
  8. 8. Combine flour, starch, and baking powder in a separate bowl.
  9. 9. Sift the flour mixture over the egg yolk mixture.
  10. 10. Gently fold in half of the egg whites into the mixture.
  11. 11. Briefly mix in the remaining egg whites.
  12. 12. Line a baking sheet with baking paper.
  13. 13. Spread the biscuit batter evenly on the baking sheet.
  14. 14. Bake the cake in the oven for about 15 minutes.
  15. 15. Remove the cake from the oven when it is golden yellow.
  16. 16. Let the cake cool down completely.
  17. 17. Turn the cake out onto a plate.
  18. 18. Carefully peel off the baking paper.
  19. 19. Soak the gelatin in cold water.
  20. 20. Wash the lime thoroughly with hot water.
  21. 21. Grate about one tablespoon of lime zest.
  22. 22. Cut the lime in half.
  23. 23. Squeeze the juice out of the lime.
  24. 24. Take another bowl for the filling.
  25. 25. Mix Skyr (strained yogurt), yogurt, 150 grams of sugar, lime juice, and lime zest.
  26. 26. Squeeze the soaked gelatin lightly.
  27. 27. Dissolve the gelatin in a pot over low heat.
  28. 28. Stir two tablespoons of the Skyr cream into the dissolved gelatin.
  29. 29. Quickly mix this gelatin mixture into the remaining lime Skyr cream.
  30. 30. Chill the cream until it starts to set.
  31. 31. Whip the cream stiff in a tall container.
  32. 32. Fold the whipped cream into the lime Skyr mixture.
  33. 33. Spread the lime cream evenly over the biscuit.
  34. 34. Let the cake set in the refrigerator for at least three hours.
  35. 35. You can also leave the cake in the refrigerator overnight.
  36. 36. Let the peaches drain in a sieve.
  37. 37. Catch the peach juice.
  38. 38. Arrange 20 peach halves with the rounded side facing up on the cake.
  39. 39. Take a pot for the glaze.
  40. 40. Mix 200 milliliters of peach juice, cake glaze powder, and sugar in the pot.
  41. 41. Bring the mixture to a boil over medium heat for about one minute.
  42. 42. Let the glaze cool down.
  43. 43. Pour the glaze thinly onto the cake starting from the center.
  44. 44. Let the glaze set.
  45. 45. Cut the Spiegelei sheet cake into pieces.
  46. 46. Serve the cake.

Nutrition per serving