Discover two delicious and unique desserts that bring traditional flavors to your table. The playful Fried egg cake combines fluffy meringue, creamy vanilla pudding, and fresh apricots for a light and flavorful treat, while the crispy Corn Pearls offer a delightful bite-sized snack with a nutty almond center and a hint of brandy, perfect served warm. Both recipes are easy to make and guaranteed to impress your guests.
Ingredients:
- 5 eggs
- 5 tablespoons sugar
- 5 tablespoons flour
- 5 tablespoons water
- 1 large jar apricot compote
- 2 packets vanilla pudding
- 700 ml milk
- 2 cups sour cream
- Gelatin
Instructions:
Beat the egg whites until stiff. Gradually add sugar while continuing to beat. Slowly add water while beating, then gently fold in flour one tablespoon at a time.
Pour the batter into a greased baking pan. Bake in a preheated oven at 200°C (390°F) for 10–15 minutes until set and lightly golden.
For the cream, bring milk to a boil. Mix vanilla pudding with sugar and add to the hot milk, stirring until thickened. Let cool slightly, then mix in sour cream.
Drain the apricot compote and dissolve gelatin in the compote juice.
Spread the cream over the cooled cake base. Arrange apricot halves on top to look like fried eggs. Pour the gelatin mixture over the apricots. Refrigerate until set.
Corn Pearls
Ingredients (for 4-6 servings):
- 1 1/4 cups corn flour (cornmeal can be a substitute if needed)
- 3/4 cup all-purpose flour
- 1/3 cup coconut flour
- 1/2 cup sugar
- 3 1/2 tablespoons butter or margarine, melted
- 5 eggs
- 3 teaspoons brandy
- 1/2 packet active dry yeast (about 1 teaspoon)
- 3/4 cup peeled almonds
- Oil for frying (vegetable or canola)
- Pinch of salt
Instructions:
In a mixer, combine corn flour, all-purpose flour, sugar, melted butter, 3 egg yolks, 2 whole eggs, yeast, brandy, and a pinch of salt. Mix until smooth.
Using a wet spoon, scoop portions of dough, place one almond in the center of each, and fry in hot oil until golden brown. Serve warm.
