Sunny-Side Up Egg Cake

• 130 grams granulated sugar
• 2 eggs
• 1 envelope vanilla sugar (about 5g)
• 1 tsp lemon zest
• 1 tsp orange zest
• 150 grams plain flour
• 1 envelope baking powder (about 10g)
• 100 ml milk
• 100 ml flavorless oil
• 1 envelope lemon or vanilla pudding mix (the kind you have to cook)
• 2 tbsp granulated sugar
• 100 ml sweetened heavy cream
• 350 ml milk
• 6 small peaches or apricots

1. For the cake: whisk eggs and both types of sugar until pale and frothy.
2. Whisk in milk and oil.
3. Stir in baking powder and flour until just combined.
4. Bake in a 30x45 cm cake pan in a 180C oven for 20 min or until golden around the edges.
5. Cake may appear undercooked because it is so soft, but avoid overbaking it
6. For the cream: combine pudding mix, sugar, heavy cream and 50 ml of milk.
7. Stir until no lumps remain.
8. Next, bring the remaining milk (300 ml) to the boil, add the pudding mixture and cook for 5-10 min over a low heat or until thickened (stir continously).
9. Let cool for a few minutes then spread over the cake
10. For the decoration: peel your fruit and cut in half vertically, so you'll be left with a middle bit with the stone and two half moon slices (for each peach).
11. Round the edges with a knife to resemble the yolk.
12. Put on top of your cake (pudding should be slightly warm but not liquid anymore).
13. Serve cold, enjoy :)

sugar, eggs, vanilla sugar, lemon zest, orange zest, flour, baking powder, milk, flavorless oil, lemon, sugar, heavy cream, milk, peaches

Taken from cookpad.com/us/recipes/367173-sunny-side-up-egg-cake (may not work)