This simple no-bake fried egg cake is a light cheesecake with ladyfinger layer and homemade jelly on the top. It’s so delicious and easy to make. Perfect to enjoy for a dessert on April Fool’s Day or Easter !

How To Make No Bake Fried Egg Cake

To start, line your pan with parchment paper and make a layer of ladyfinger cookies. Place apricot halves onto a towel to drain. In a mixing bowl, whip quark cheese until smooth. Fold in Mascarpone cheese and caster sugar. Mix until well combined. After that, add in vanilla paste and mix just to combine. Set aside. The most important step of making this cake is preparing gelatine correctly. Always you should follow instructions on your gelatin packet. In a small bowl place gelatine powder. Pour cold water then stir and let it swell for 10-15 minutes.

Meanwhile beat whipping cream until stiff peaks. Heat the gelatine up on a low heat or microwave until dissolved. Don’t bring it to a boiling point, it may loose it’s efficacy and this cake will not work. About 3 or 4 tbsp of the quark mixture transfer to a bowl with gelatine. Stir to combine. After that pour over quark mixture. Stir until well combined. Combine beaten whipping cream with quark mixture. Pour the mixture over ladyfinger layer. Spread evenly. Place apricot halves onto quark layer. Refrigerate for one hour.

Jelly Layer

Pour apricot sirup into a bowl. Pour in water then stir. In a small bowl place gelatine powder. Pour about 2 tbsp of apricot mixture then stir and let it swell for 10-15 minutes. Heat the gelatine up on a low heat or microwave until dissolved. Combine with apricot mixture. Pour over the cake and refrigerate for at least 8 hours. Cut the cake into squares, each with an apricot in the center.

PS: If you make any of my recipes, don’t forget to tag me on Instagram as @myfoodaycom and use the #myfooday hashtag. It makes me so happy to see you preparing my recipes!

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Print Recipe
5 from 2 votes

Fried Egg Cake

Prep Time20 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: German
Servings: 12
Cost: 5 €

Equipment

  • Electric mixer

Ingredients

  • 750 g quark cheese
  • 250 g mascarpone cheese
  • 150 g caster sugar
  • 1 tsp vanilla paste
  • 6,5 tsp gelatine powder
  • 12 tbsp cold water
  • 300 ml 30 % whipping cream
  • 170 g ladyfinger cookies
  • 12 canned apricot halves

Jelly

  • 350 ml apricot syrup
  • 50 ml water
  • 1 3/4 tsp gelatine powder

Instructions

  • Line 24 x 27 cm pan with parchment paper. Add a layer of ladyfinger cookies to cover all the bottom. Place apricot halves on a towel to drain.
  • In a mixing bowl, whip quark cheese until smooth. Fold in Mascarpone cheese and caster sugar. Mix until well combined.
  • Add in vanilla paste and mix just to combine. Set aside.
  • In a small bowl place gelatine powder. Pour cold water then stir and let it swell for 10-15 minutes. Meanwhile beat whipping cream until stiff peaks.
  • Heat the gelatine up on a low heat or microwave until dissolved. Don't bringing it to a boiling point, it may loose it's efficacy.
  • About 3 or 4 tbsp of the quark mixture transfer to a bowl with gelatine. Stir to combine. After that, pour over quark mixture. Stir until well combined.
  • Combine beaten whipping cream with quark mixture. Pour the mixture over ladyfinger layer. Spread evenly.
  • Place apricot halves onto quark layer. Refrigerate for one hour.

Jelly

  • Pour apricot sirup into a bowl. Pour in water then stir. In a small bowl place gelatine powder. Pour about 2 tbsp of apricot mixture then stir and let it swell for 10-15 minutes.
  • Heat the gelatine up on a low heat or microwave until dissolved. Combine with apricot mixture. Pour over the cake and refrigerate for at least 8 hours.
  • Cut the cake into squares, each with an apricot in the center.

Video

Notes

All the ingredients should be at a room temperature