German Sunny-Side Up Cake

Three plates of sunny-side-up cake

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.” 

 

How to make German Sunny-Side Up Cake. This faux egg dessert is gluten-free and easy to make with step-by-step instructions. Perfect for celebrations, Easter, and April Fools' Day. | allthatsjas.com | #cake #dessert #glutenfree #almondflour #apricots #pudding #German #spiegeleirkuchen #sweets #recipes #recipeofthemonth #allthatsjas #baking #eattheworld #worldcuisines #holidayfood

 

SPIEGELEIERKUCHEN

 

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.

 

I “borrowed” this gorgeous egg recipe from Sprinkle Bakes who has a fantastic array of delicious desserts, but I must have done something wrong. My base was too thick, even though I baked it in a 13×9 pan, dense and uneven. The topping cracked and looked so unappetizing. Wish I took a photo of it before I tossed the whole cake in the trash.

 

But I didn’t give up that easily and made my own version that I know you will LOVE because it’s easier and healthier. You can use all-purpose or cake flour if you don’t care for gluten-free, but the base will be white (which is not necessarily a bad thing).

 

Plated sunny-side up cake with orange juice pictured overhead.

 

This easy #glutenfree German Sunny-Side Up Cake is perfect not only for April Fools' Day but also for Easter or to welcome #spring. #cake #easy #recipe Click To Tweet

 

HOW TO MAKE SUNNY-SIDE UP CAKE

 

There are basically three main steps to this egg cake that are easy enough to follow even for a novice baker. This dessert yields a soft cake base and creamy topping with a touch of fruit.

 

  1. Make the base or “bread” layer –  Whisk the eggs with vanilla and maple syrup then add baking soda, butter, and flour; bake for 15-18 minutes.
  2. Make the “egg” layer – Mix the white chocolate instant pudding with milk and add sour cream (no worries, you can’t taste it in the cake).  Drain the apricot halves.
  3. Assemble the cake – Spread the pudding mixture over the cooled cake and distribute apricot halves on top. Enjoy!

 

How to make faux egg cake - steps 1 to 4

 

RECIPE NOTES FOR THE GERMAN FAUX EGG CAKE

 

  • You can easily double this recipe if you’re serving it to more than 9 people. Use two 9″ square pans or one 10×15-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.

 

The Spiegeleier cake servings

 

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! 🙂

 

OTHER FUN EASTER DESSERTS YOU MIGHT LIKE: 

 

NO-BAKE CHEESECAKE IN KATAIFI NESTS

EASTER LAMB CINNAMON ROLLS

SURPRISE EASTER BUNNY CAKE

CHOCOLATE EASTER EGGS WITH CHEESECAKE FILLING

 

This post contains affiliate links for your convenience. Click here if you’d like to read the boring legal stuff.

 

Close up slice of one sunny-side-up cake

 

ESSENTIALS

for Sunny-Side Up Cake


 

Cutting into the piece of sunny-side up cake with a fork.


Three plates of sunny-side-up cake
Print Recipe

Gluten-Free German Sunny-Side Up Cake Recipe

This one-of-a-kind German cake resembles sunny-side-up eggs, is fun and lip-smacking good. Easy to make and gluten-free so you can have your cake and eat it too! 
Prep Time20 mins
Cook Time15 mins
Chilling Time1 hr
Total Time35 mins
Course: Dessert
Cuisine: German
Servings: 9
Author: Jas

INGREDIENTS:

For the cake

  • 2 eggs room temperature
  • 1/2 teaspoon vanilla extract
  • A pinch of salt
  • 1/3 cup maple syrup
  • ½ 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

DIRECTIONS:

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.

RECIPE NOTES:

  • 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.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Gluten-Free German Sunny-Side Up Cake Recipe
Amount Per Serving
Calories 307 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 4g 20%
Cholesterol 45mg 15%
Sodium 158mg 7%
Potassium 131mg 4%
Total Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 12g
Protein 8g 16%
Vitamin A 15.2%
Vitamin C 11.5%
Calcium 12.9%
Iron 7.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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30 Comment

  1. Reply
    Ron
    March 12, 2019 at 1:10 pm

    Jas, you sure fooled me and what fun indeed. It does invoke thoughts of spring. Thanks for putting a smile on my face.

    1. Reply
      Jas
      March 13, 2019 at 9:58 am

      Glad it made you smile, Ron! Thanks for stopping in. xx

  2. Reply
    coastalbohemian
    March 13, 2019 at 9:28 pm

    I saw an egg not an apricot. I’ll be sharing with my peeps on Coastal Bohemian on FB.

    1. Reply
      Jas
      March 14, 2019 at 8:12 am

      Great! I’m glad it fooled you, lol. Thank you for stopping in and sharing! xx

  3. Reply
    Alice V-DIYerfy
    March 14, 2019 at 11:25 pm

    I really like this unique recipe and I am pinning it to try it later. Thanks for linking this post with us at #OMHGWW!

    1. Reply
      Jas
      March 15, 2019 at 3:59 pm

      Thank you, Alice! 🙂

  4. Reply
    Ellen
    March 15, 2019 at 11:32 am

    This looks incredible. I love eggs on top of everything, but I never thought of putting it on something sweet. I will definitely have to try this.

    1. Reply
      Jas
      March 15, 2019 at 3:58 pm

      Thanks, Ellen, but it’s not a real egg 😉 xx

  5. Reply
    Rita
    March 15, 2019 at 11:42 am

    Jas – lovely design and am sure it tastes like heaven!

    1. Reply
      Jas
      March 15, 2019 at 4:02 pm

      Many thanks, Rita! I’ve never met a cake I didn’t like, because I’m easily pleased, but this one is really special 🙂

  6. Reply
    mrsgdontquit
    March 15, 2019 at 1:32 pm

    I clicked on here cause I thought it was for sure an egg and I thought yuck lol..so glad it’s not will have to try this for my kiddos!

    1. Reply
      Jas
      March 15, 2019 at 4:03 pm

      Haha, I don’t blame you. Glad you checked it out anyway! xx

  7. Reply
    Ellen
    March 15, 2019 at 5:01 pm

    I know, I went back and read the details. I see that now, I just got so excited about the combination. I’m thinking it’s a good one!

    1. Reply
      Jas
      March 18, 2019 at 10:16 am

      I think my husband would agree with you. He puts his fried eggs over toast with jelly, so why not on a cake? I have a friend in Germany who puts hard-boiled eggs on a toast with Nutella.

  8. Reply
    Antonia
    March 15, 2019 at 10:18 pm

    I love this, they look delicious! Thank you for sharing at Fiesta Friday!

    1. Reply
      Jas
      March 18, 2019 at 10:17 am

      Thank you, Antonia!

  9. Reply
    passion fruit, paws and peonies
    March 16, 2019 at 6:10 am

    Another exciting and fun recipe. Thanks for introducing me to the sunny side up cake xx Maria

    1. Reply
      Jas
      March 18, 2019 at 10:17 am

      Hi, Maria! I’m so happy you like it. xx

  10. Reply
    petra08
    March 16, 2019 at 1:16 pm

    What a treat! I love the sprinkles on top as well 🙂

    1. Reply
      Jas
      March 18, 2019 at 10:18 am

      Many thanks, Petra! 🙂

  11. Reply
    Julie
    March 17, 2019 at 5:38 pm

    They look fab! What fun!

    1. Reply
      Jas
      March 18, 2019 at 10:18 am

      Super fun! Thanks, Julie. 😀

  12. Reply
    acraftymix
    March 18, 2019 at 11:01 am

    Well the little girl inside of me is smiling from ear to ear 😀 How awesome Jas and the way you added the “salt and pepper”. Brilliant my friend

    1. Reply
      Jas
      March 18, 2019 at 2:09 pm

      Thank you, my dear Michelle! I love playing with food. Although, just yesterday I got in trouble with my daughter because I let my granddaughter play with food after mommy said no, LOL. What happens at grandma’s stays at grandma’s. 😀

  13. Reply
    Natasha Mairs - Serenity You
    March 20, 2019 at 5:19 am

    oh wow!! these look so amazing!! love how you have made the yolk with apricots!! brilliant idea.

    1. Reply
      Jas
      March 20, 2019 at 5:06 pm

      Thank you, Natasha! xx

  14. Reply
    Julie Briones
    March 22, 2019 at 4:24 pm

    What a great recipe… love sunny-side up eggs… AND cake? Yum! Here by way of Morning Cup… would love to see you at Homestyle Gathering by way of My Wee Abode.

    1. Reply
      Jas
      March 22, 2019 at 6:33 pm

      I’m so happy you like it, Julie! Thanks for the invite to your party, I will definitely visit!

  15. Reply
    Fiona Manoon
    March 28, 2019 at 4:19 am

    Thank you so much for sharing recipes.Great blog!!!

    1. Reply
      Jas
      March 28, 2019 at 1:03 pm

      Thank you much, Fiona! Glad you like it. 🙂

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