Ingredients:

• 650g apricot, halved, pitted and skins removed
• 200g butter, at room temperature
• 200g + 100g sugar
• 4 eggs
• 300g flour
• Zest of 1 lemon
• Pinch of salt
• 1 packet of vanilla pudding
• 500ml + 125ml milk
• 400g quark or sour cream

Method:

1. Preheat oven to 180C and line a baking sheet with some baking paper.
2. In the bowl of a stand mixer cream together 200g sugar and butter until creamy. Add the eggs one at a time and making sure that each egg is incorporated well before adding the next one.
3. In a separate bowl mix together flour, baking powder and salt. Add to the butter-sugar mixture in 3 portions alternating with 125ml milk, then mix in the lemon zest. Beat until the batter is smooth then pour into the baking sheet. Bake in the oven for approx. 20 minutes until the top is golden and spring-y to the touch. Remove and allow to cool completely.
4. In the meantime make the topping for the cake by mixing the vanilla pudding powder with 100g sugar and 6 tablespoons of milk until smooth. Place the remaining milk (from the 500ml) into a saucepan and bring to the boil. Take off the heat and vigorously whisk in the pudding powder and sugar mixture. Put the saucepan back on the heat, whisking all the while and allow the cream to thicken into a custard consistency - 1-2 minutes. Allow the vanilla pudding to cool completely, then whisk in the quark or sour cream until smooth.
5. Spread the topping over the cooled cake with a metal spatula. Place the apricot halves on the cake to resemble a sunny-side up egg. Cool in the fridge then cut into squares and serve