Sunny Side Up Pastry

A juicy pastry with an excellent taste that also impresses with its cute appearance. Since it cuts nicely into pieces, it is also suitable for various celebrations and parties.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 6 pieces Egg, fresh

  • 6 spoon Sugar, white

  • 1 bag Sugar, white

  • 6 spoon Oil, vegetable oil, canola

  • 6 spoon Water

  • 0.5 bags Baking powder

  • 12 spoon Flour, Wheat, bread flour

  • 1.5 dl Milk, whole milk

Cream

  • 3 bags Pudding, vanilla

  • 9 dl Milk, whole milk

  • 6 spoon Sugar, white

  • 480 g Sour cream

  • 1 can Apricot, compote

  • 2 bags Gelatin powder, unsweetened

Steps

  1. Preheat the oven to 180 degrees Celsius. Lightly grease a baking pan (approximately 25 x 35 cm) with butter and dust it with flour or line it with baking paper.

  2. Separate the egg whites and yolks into two bowls. Add a pinch of salt to the egg whites and beat them into stiff peaks. Add regular and vanilla sugar to the yolks and beat them until you get a light, pale yellow mixture. Slowly mix in the oil, then the water.

  3. Set the mixer to the lowest speed and gradually, spoon by spoon, mix the flour with baking powder into the yolk mixture. Once you have a smooth mixture without lumps, gently and slowly fold in the beaten egg whites in two or three batches using a hand whisk (spatula).

  4. Pour the prepared batter into the baking pan and spread it evenly over the entire surface, smoothing the top. Bake the sponge in the preheated oven for 12-15 minutes. It is done when the top turns golden brown and a toothpick inserted into the center comes out clean. Let the baked sponge cool, then moisten it with hot milk.

  5. While the sponge is cooling, prepare the cream. Cook the pudding according to the instructions on the package using milk. While stirring (to prevent a skin from forming), cool the cooked pudding to lukewarm, then mix in the sour cream. Pour the prepared cream over the moistened sponge and spread it evenly over the entire surface, smoothing the top. Place the drained apricot halves from the compote evenly spaced on top of the cream. Refrigerate the pan for 1 hour.

  6. Prepare the cake glaze according to the instructions on the package, let it cool slightly, then pour it over the cream and apricots. Store the pastry in the refrigerator for a few more hours (or even overnight) to allow the cream and glaze to set. Cut the chilled pastry into pieces, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 201.65 kcal
  • Fat: 7.01 g
    • Saturated Fat: 2.29 g
  • Carbohydrates: 28.83 g
    • Sugars: 15.54 g
  • Protein: 4.8 g
  • Fiber: 0.42 g