Surprise Egg

Huevo San Juan®
If you love filled cupcakes, you have to try this super original and fun dessert. This easy recipe is a different way to enjoy a delicious chocolate cupcake with cheese filling shaped like Huevo San Juan®. Surprise anyone and captivate them with the wonderful flavor of this surprise egg!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 1 3/4 cups almond flour, 200 g, for the cake
  • 1 1/2 cups icing sugar, 200 g, for the cake
  • 1/2 cups cocoa, 40 g, for the cake
  • 1/2 cups wheat flour, 60 g, for the cake
  • 2 San Juan® eggs, for the cake
  • 1/2 cups butter, 50 g, for the cake
  • 1 cup butter, at room temperature, for the cream
  • 2 San Juan® egg whites, for the cake
  • 1/4 cups granulated sugar, 50 g, for the cake
  • 3 cups cream cheese, at room temperature, for the cream
  • 1 cup icing sugar, for the cream
  • fondant, white
  • 1 edible ink stamp
  • 1 San Juan® egg dome
Preparation
30 mins
15 mins
Low
  • Preheat the oven to 180 °C.
  • For the cake, in the mixing bowl, sift the almond flour, powdered sugar, cocoa, and wheat flour using a sieve; add the Huevo San Juan®, the butter, and mix for 1 minute until all ingredients are incorporated. Set aside.
  • Whip the egg whites from Huevo San Juan® and the sugar until they double in size; you should achieve a meringue consistency.
  • Fold the mixture you made for the cake into the meringue gently.
  • Spread the previous mixture on trays lined with parchment paper and lower the oven temperature to 160 °C to bake for 10 minutes. Remove from the oven and let cool at room temperature.
  • For the cream, mix the butter with the cheese and powdered sugar using a spatula until you achieve a uniform texture. This cream will be used to fill the egg molds that will shape the cupcakes and to form the layers of the cake.
  • Fill the egg-shaped molds with the cream and make sure to cover all the bottom spaces. Set aside.
  • Once you have cooled the cake layers, you will start forming the layers; add a bit of cream to one of the layers and spread it, place another layer on top of the cream and repeat the operation until finished. Freeze for 2 hours.
  • Using a small cutter, cut the cake formed in the previous step and place it inside the egg-shaped mold with the cream, close the mold and freeze until firm again.
  • Remove from the freezer and unmold; carefully shape the egg with your hands to ensure it has the perfect form.
  • Roll out the fondant to a thickness of 2 mm using a rolling pin, cut with a knife, seal, and cover the little egg.
  • Present the eggs in a Huevo San Juan® dome.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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