German Sunny-Side Up Cake

All that's Jas
by All that's Jas
9 servings
35 min

Even the pickiest eater will LOVE these German-style fried "eggs." For this easy sunny-side-up cake, we used gluten-free almond flour that gives a nutty base or "bread" that is soft and moist. White chocolate pudding lends the creamy "egg whites" and apricot halves make the perfect "egg yolks."

The little girl in me thinks that food in disguise is super duper fun! Nobody minds when April Fools' prank turns out sweet, right? You can prank me any time with this faux egg cake, chocolate salami, or mushroom cookies.


Doesn't this egg cake, aka Spiegeleierkuchen, look so seasonal? Although Germans typically bake it to welcome spring and Easter, it is not a rule. You can often find it at parties at any time of the year because it's easy to make.


Traditionally, they bake it in a large baking pan, so it feeds a crowd.


Now, I could pig out and finish the large cake in a few days but that wouldn't help my waistline. I stuffed my face with this egg cake many times, without regret, when we lived in Germany. Those days when I could eat a cow and not gain an ounce are long gone.

This Spiegeleirekuchen is the only way I'll eat my eggs sunny-side up. No runny egg yolks for me, thank you very much! Whether you serve it as a prank or to celebrate Easter, your guests will for sure take a second look.


Point of fact - I handed a piece of cake to my husband and he said: "It's delicious, but I have to admit, it looks like an egg." Well, honey, it's supposed to. Mission accomplished! 🙂

German Sunny-Side Up Cake
Recipe details
  • 9  servings
  • Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
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Ingredients
For the cake
  • ▢ 2 eggs room temperature
  • ▢ 1/2 teaspoon vanilla extract
  • ▢ A pinch of salt
  • ▢ 1/3 cup maple syrup
  • ▢ 1/2 teaspoon baking soda
  • ▢ 2 1/3 cups almond flour/meal
  • ▢ 4 tablespoons butter melted
For the "egg" topping
  • ▢ 1 15 oz. can apricot halves, 1/2 cup juice reserved
  • ▢ 1 3.3 oz. package white chocolate instant pudding and pie filling
  • ▢ 1 cup whole milk cold
  • ▢ 1/2 cup sour cream
Instructions
For the cake
Preheat the oven to 350 degrees Fahrenheit. Lightly grease the bottom and sides of a 9" square baking pan with cooking spray or oil and line with parchment paper. Set aside.
In a mixing bowl, whisk the eggs, vanilla, salt, and maple syrup. Add in the baking soda and half the almond flour. Stir well to combine. Stir in the butter and remaining flour.
Transfer the batter to the prepared baking pan and spread into an even layer. Bake 15-18 minutes or until set and an inserted toothpick comes out clean. Let the cake cool completely.
For the "egg" topping
Drain the apricots, collecting the juice. Place the apricot halves, cut side down, on a paper towel to dry.
In a bowl, whisk the pudding mix with 1 cup milk until it thickens. Add sour cream and mix until combined. Spread the "egg white" evenly over the cooled cake using an offset spatula.
Distribute apricot halves on top of the pudding and glaze with reserved juices using a pastry brush. Refrigerate before serving.
Tips
  • You can easily double this recipe if you're serving it to more than 9 people. Either use two 9" square pans or one 10x15-inch pan.
  • Lining the pan with parchment paper ensures easy removal of the cake. You can either serve it from the pan or place the cake base on a serving plate first and then spread the topping. Either way, you don't want it to stick to the bottom of the pan.
  • I highly recommend Del Monte apricots (not an affiliate). The halves are firm and perfectly shaped. Some other brands I tried were less than desirable - they were too soft and fell apart.
  • You can use vanilla pudding if you wish, but most have a yellow hue which is not suitable for "egg whites". Even the white chocolate pudding was off-white, but the addition of sour cream turned it white enough.
  • A sprinkle of fake salt and pepper will make these eggs even more convincing. I used white crystal sprinkles for the salt, grated dark chocolate as pepper, and green candy shreds for chives. You can omit the "salt" and also use cocoa powder or ground vanilla bean powder as your pepper. Chopped pistachios make good chives as well.
  • For process photos, follow the link to the original recipe.
All that's Jas
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