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🍰 Mirror Egg Cake with Sour Cream

699 kcal · 30 min · 4 servings

Mirror Egg Cake with Sour Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Wash the lemon thoroughly.
  3. 3. Grate about one teaspoon of the fine lemon zest.
  4. 4. Let the peaches drain in a sieve.
  5. 5. Catch the draining peach juice.
  6. 6. Beat the soft butter in a bowl with a hand mixer and a whisk until frothy.
  7. 7. Add 200 grams of sugar to the butter gradually.
  8. 8. Add the vanilla sugar to the mixture.
  9. 9. Add the eggs to the mixture.
  10. 10. Mix everything well.
  11. 11. Add the flour to the batter.
  12. 12. Add the baking powder to the batter.
  13. 13. Add the salt to the batter.
  14. 14. Add the grated lemon zest to the batter.
  15. 15. Take 150 milliliters of the collected peach juice.
  16. 16. Stir the peach juice into the batter to form a smooth dough.
  17. 17. Line a baking tray with baking paper.
  18. 18. Spread the dough evenly on the lined baking tray.
  19. 19. Bake the cake in the oven for about 25 minutes.
  20. 20. Remove the cake from the oven when it is golden brown.
  21. 21. Let the cake cool down.
  22. 22. Mix 6 tablespoons of milk, 4 tablespoons of sugar, and the vanilla pudding powder in a bowl.
  23. 23. Boil the remaining milk in a pot over high heat.
  24. 24. Stir the prepared pudding mixture into the boiling milk.
  25. 25. Let the pudding mixture boil for about 1 minute while stirring constantly.
  26. 26. Reduce the heat.
  27. 27. Let the pudding simmer for approx. 2 minutes until it thickens.
  28. 28. Mix the warm pudding with sour cream.
  29. 29. Spread the sour cream mixture over the cooled cake.
  30. 30. Arrange the peach halves in straight lines on the cream.
  31. 31. Chill the mirror egg cake for about 1 hour.

Nutrition per serving