Fried egg cake with spirulina or chlorella
Preparation time: 120 minutes - Difficulty level: medium
Ingredients for the base:
- 4 eggs
- 250 g raw cane sugar
- 1 tsp sugar
- 1 sachet each of vanilla sugar and baking powder
- 1 pinch of salt
- 150 ml BioZisch orange soda
- 125 ml neutral cooking oil
- 270 g spelt flour type 630
Ingredients for the fried egg topping
- 3 tins of apricots
- 3 cups of crème fraiche
- zest & juice of 1 organic lime
- 400 ml whipping cream
-3 sachets of cream stiffener
- spirulina or chlorella tablets for garnish
- 4 eggs
- 250 g raw cane sugar
- 1 tsp sugar
- 1 sachet each of vanilla sugar and baking powder
- 1 pinch of salt
- 150 ml BioZisch orange soda
- 125 ml neutral cooking oil
- 270 g spelt flour type 630
Ingredients for the fried egg topping
- 3 tins of apricots
- 3 cups of crème fraiche
- zest & juice of 1 organic lime
- 400 ml whipping cream
-3 sachets of cream stiffener
- spirulina or chlorella tablets for garnish
Preparation of the cake base:
Preheat oven to 160 degrees hot air, baking time 20-25 minutes
Beat the eggs, sugar, salt and vanilla sugar with a kitchen mixer until frothy and slowly stir in the lemonade and oil.
Mix the flour and baking powder and gradually stir into the mixture.
Pour the batter onto a baking tray lined with baking paper and spread evenly.
Bake in the middle of the oven as described above and then leave the base to cool on the baking tray.
Prepare the fried egg topping:
Drain the apricot or peach halves well in a kitchen sieve. You won't need the juice for this recipe.
Whip the cream with cream stiffener and when it is firm, carefully fold in the crème fraiche.
Spread the mixture evenly over the cake, top with fruit halves and spirulina or chlorella tablets and eat away!
Topping: spirulina or chlorella tablets and apricot halves
