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Recipe of: © Monsieur Cuisine

Faux fried egg cakes

MC plus
8 piece
Ready in: 0:53 h
Preparation time: 15 min.
Created on: 31.03.2020
Last changes: 23.01.2020


  • 4 eggs (medium)
  • 150 g sugar
  • 1 sachet of vanilla sugar (8 g)
  • 75 g plain flour (type 405)
  • 75 g cornflour
  • 1 pinch of salt


  • 250 g sugar
  • 2 tbsp lemon juice
  • 1 large tin of apricots


Per piece:

  • calorific value
    1432 kj / 342 kcal
  • protein: 4 g
  • carbohydrates: 73 g
  • fat: 3 g
Preparation time
15 min.
Ready in
0:53 h
  1. Put 250 g of sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 8. If necessary, use the spatula to scrape down the inside of the blender jug and repeat the process. Then decant the resulting icing sugar.
  2. Pre-heat the oven to 220 °C. Line a baking sheet with greaseproof paper.
  3. Insert the mixer attachment into the blender jug. Put the eggs, remaining sugar and vanilla sugar into the blender jug and, with the measuring beaker in place, stir for 5 minutes/37 °C/speed setting 3. Then, with the measuring beaker in place, beat for 5 minutes/speed setting 4.
  4. Mix the flour and cornflour, put into the blender jug with a pinch of salt and, with the measuring beaker in place, fold in for 20 seconds/speed setting 3. Put dough onto the baking sheet, smooth it out and bake for 8 minutes.
  5. Remove the sponge and allow to cool completely.
  6. Take a sharp knife and cut fried egg shapes out of the sponge and place on a cake rack. Mix the icing sugar with the lemon juice until thick and creamy (add a little water if necessary) and coat the individual little cakes with it.
  7. Put the apricots in a sieve and drain well. Press half an apricot (to resemble an egg yolk) into each little cake on top of the still-damp icing, and allow to dry.


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