Egg in a Pan Cake

For the biscuit:
- 200g butter
- 200g sugar
- 5 eggs
- 200g flour
- 1 packet of baking powder (7g)

For the cream:
- 750 ml milk
- 2 packets of vanilla pudding (40g in each packet)
- 400g sour cream

For decoration:
- a jar of apricot compote (480g)
- 2 packets of clear gelatin for cake
- mint for decoration

Biscuit
Beat the butter well, gradually adding the sugar. Continue beating and add the eggs. Add the flour mixed with baking powder to the well-beaten mixture. Line the baking tray with parchment paper or foil, pour the batter, and level it. Then place it in the preheated oven. Bake at 180 degrees for 30 minutes. (If you don't have time to make the biscuit, you can buy a ready-made one from the store.)

Cream
While the biscuit is baking, prepare the pudding as instructed on the package and set it aside to cool. Be sure to stir it so that a crust does not form on top.
When the pudding cools, add the sour cream and mix very well. Then whip with a mixer until smooth.

Assembly
Place the cooled cake layer in a springform pan (you can make a rim from foil by wrapping the biscuit around the perimeter). Spread the pudding cream on top and level it well. On top of the pudding, place the halves of the apricots. We almost have an egg dish now, but to make it look even more like an egg dish, pour the apricots and pudding with gelatin, prepared from two packets of clear gelatin for cake with the addition of apricot compote. Then place it in the refrigerator to cool.

Your guests will be very surprised to see that you are serving "eggs" with tea. Believe me, the appearance of this cake at tea time always causes genuine delight among guests.