- For the cake
- 250 grams butter
- 160 grams sugar
- 1 package Vanilla sugar
- 5 eggs
- 250 grams Pastry flour
- 2 teaspoons Baking powder
- 4 tablespoons Whipped cream
- 150 grams ground Hazelnuts
For the cake, beat butter until creamy. Stir in sugar, vanilla sugar and eggs. Sift together flour and baking powder. Beat heavy cream. Fold into butter mixture, stir in flour mixture and add nuts.
Spread batter evenly into a greased baking sheet and bake for about 25-30 min. at 180°C (approximately 350°F).
For the topping, drain apricot halves in a colander. Reserve juice.
Mix a little milk with sugar and vanilla pudding powder. Boil remaining milk, stir in vanilla pudding mixture and boil briefly. Cool slightly and stir in sour cream.
Remove cake from oven and mark 20 slices with a knife but don't cut all the way through. Pour vanilla pudding mixture into center of marked pieces to resemble a fried egg.
Measure 250 ml (approximately 1 cup) of apricot juice and mix with glaze. Bring to a boil while stirring. Place apricot halves on a tray or large plate and cover with glaze. Place in refrigerator to set.
Once glaze is dry, place apricot halves on marked cake pieces in center of vanilla pudding mixture to resemble egg yolks.
Slice completely and serve. Garnish with sprinkles if desired.