Sunny-Side-Up Cake

“Light and creamy Sunny-Side-Up Cake. Everyone loves this one! Bookmarking this for Easter!

Sunny-Side-Up Cake

Sunny-Side-Up Cake


  • For the Sponge Cake:
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 6 eggs
  • Pinch of salt
  • 3/4 cup sugar
  • For the Filling:
  • 2 cups quark
  • 1 cup mascarpone
  • 1 cup powdered sugar
  • 1 packet vanilla sugar
  • 1 tablespoon lemon juice
  • 8 sheets gelatin
  • 1 cup heavy cream
  • Additionally:
  • 1 large can apricots (approximately 29 ounces drained)


For the sponge cake, mix the flour and cornstarch. Separate the eggs and beat the egg whites with salt until stiff. Gradually add sugar while beating and continue for about 1 minute. Whisk in the egg yolks. Sift the flour mixture into the egg mixture in 3 to 4 portions, gently folding after each addition. Pour the batter into a square baking dish lined with parchment paper (about 10x10 inches) and bake at 340°F (375°F conventional) for approximately 15 minutes, then let it cool.

For the filling, soak the gelatin in cold water. Mix quark, mascarpone, powdered sugar, vanilla sugar, and lemon juice together. Whip the cream until stiff peaks form. Heat the soaked gelatin in a saucepan, stirring until dissolved. Once it's liquid, remove it from the heat immediately to prevent overheating!
Mix 3 tablespoons of the cream with the dissolved gelatin, then incorporate the rest of the cream. Gently fold in the whipped cream.
Spread a bit of the cream over the sponge base to cover it lightly.
Set aside 16 apricot halves. Quarter the remaining apricot halves and place them on the cake. Cover them with the remaining cream.
Arrange the 16 apricot halves, round side up, on top of the cake and chill for at least 4 hours."

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