ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Dessert Recipes

Eggs-Over-Easy German Cake Recipe (Spiegeleikuchen)

Updated on August 19, 2010

After living in Germany for a year, this had to be the best desert I had. Not only does it taste great, it's a cute, unique kuchen that will have everyone talking! Delicious, fluffy vanilla cake is topped with a light and slightly sweet frosting holding halved apricots. It looks just like a pan of over-easy eggs, but it couldn't taste farther from it!

I have yet to find an English-language recipe for this kuchen, so I decided to translate and share it with friends in the States. While the following recipe isn't exactly the same as the German, due to some ingredients not being available in the States, I substituted as best as possible. The end result tastes just as good!


  • 1 stick Butter
  • 1 cup Sugar
  • 4 Eggs
  • 1 cup Flour
  • 1/2 tablespoon Vanilla
  • 1 tablespoon Baking Powder
  • 1 package Vanilla Pudding
  • 16 ounces thick Sour Cream
  • 2 cans Apricots
  • 1 packet Knox clear gelatin

...and what to do with them

Preheat over to 350°F. Mix the butter, eggs, sugar and vanilla together in a large bowl until creamy. Slowly stir in the flour and baking soda. Pour into a greased 9 x 13 inch cake pan and bake for 20 minutes. Remove from oven and let cool.

To make the frosting, make the pudding according to the instructions on the box. Stir together with the sour cream. Note: the frosting should be relatively thick. You may not need all 16 ounces of sour cream, so start with half of the container and mix in as needed. Spread evenly over the cake and bake for 10 minutes.

Let the cake and frosting cool completely. Open and drain the apricots, saving the juice. Make sure the apricots are dried off and place them, round side up, on the cake. Leave at least an inch and a half between the halves. Mix up the clear gelatin according to the instructions on the box, but substitute half of the water with the saved apricot juice. Pour over the cake. Only a thin layer is needed, just enough to cover the entire cake and hold the apricots fest.

Place the cake in the fridge until the gelatin is completely solid (otherwise, when you cut the cake, everything will ooze over).

Voila! Serve by cutting the cake into square pieces around the apricots. Everyone can now enjoy their own delicious "over-easy egg"!

(If you'd like to try a pre-made mix, check out Dr. Oetker's Backmischung Spiegelei Kuchen. A bit harder to find, but still tasty! and sell it.)


    0 of 8192 characters used
    Post Comment

    • albatross3300 profile image

      albatross3300 7 years ago

      I'd say so. There's recipes online for it with peaches as well...I've just only had the apricot version.

    • profile image

      Duchess OBlunt 7 years ago

      Do you suppose it would be just as tasty with peaches?