Egg in a Basket Cake

Ingredients:

• 1 box (450g) dry white sponge cake mix (plus necessary ingredients)
• 2 tablespoons unsalted butter, melted
• 1 jar (450 g) of white glaze
• 2 tablespoons cocoa powder
• 3-4 drops of yellow food coloring
• 3/4 cup marshmallow fluff
• 1 half canned peach, thoroughly dried
• Finely grated dark chocolate for sprinkling

Preparation:

1. Preheat oven to 350°F (175°C) and spray a 9-inch (22 cm) square cake pan with cooking spray. Mix the batter according to package directions; pour into the pan and bake until a toothpick inserted into the center comes out clean, 30–35 minutes. Let cool slightly, then transfer to a wire rack to cool completely.
2. Trim the top of the cake with a long serrated knife to make it flat, then cut the cake in half horizontally.
3. After stacking the cakes, use a small serrated knife to round the corners on one side; make cuts on two opposite sides and on the top to create the shape of a slice of bread.
4. Carefully place the top layer on a baking sheet and cut out a circle with a diameter of 8-10 cm from the middle.
5. Brush the top with melted butter and fry until golden brown.
6. Combine the frosting, cocoa powder, and yellow food coloring in a small bowl until the mixture turns light brown. Spread about half of the frosting onto the bottom cake layer.
7. Carefully place the top layer of cake on top (hold it with two spatulas, as it will be fragile). Spread a thin layer of frosting around the sides of the cake to create a crust-like texture.
8. Stir the marshmallow cream until smooth, then spoon it into the hole in the cake.
9. Place a peach half on top of the marshmallow and gently press down so the edges are slightly embedded. Let it sit for a few minutes to set. Sprinkle with grated chocolate to resemble black pepper.