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Surprise Egg

30 mins
15 mins
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If you like filled cupcakes, you have to try this super original and fun dessert. This easy recipe is a different way to eat a delicious chocolate cupcake filled with cheese and shaped like an Egg San Juan®. Surprise anyone and conquer them with the wonderful taste of this surprise egg!
Learn more about Huevo San Juan®


12 portions
  • 1 3/4 cups almond flour, 200 g, for the sponge cake
  • 1 1/2 cups powdered sugar, 200 g, for the sponge cake
  • 1/2 cups cocoa, 40 g, for the sponge cake
  • 1/2 cups wheat flour, 60 g, for the sponge cake
  • 2 San Juan® Eggs, for the cake
  • 1/2 cups butter, 50 g, for the sponge cake
  • 1 cup butter, at room temperature, for the cream
  • 2 San Juan® Egg Whites, for the cake
  • 1/4 cups refined sugar, 50 g, for the sponge cake
  • 3 cups cream cheese, at room temperature, for the cream
  • 1 cup powdered sugar, for the cream
  • enough fondant, White
  • 1 edible ink stamp
  • 1 San Juan® Egg Dome
Learn more


Preheat the oven to 180 ° C.
For the cake, in the blender bowl, sift the almond flour, the icing sugar, the cocoa and the wheat flour with the help of a sieve; Add the San Juan® Egg, the butter and beat for 1 minute until all the ingredients are incorporated. Reservation.
Beat the egg whites San Juan® with the balloon and the sugar until they double in size; you should get a meringue consistency.
Mix the mixture you made for the cake with the meringue in an enveloping way.
Spread the previous mixture on trays with waxed paper and lower the oven temperature to 160 ° C to bake for 10 minutes. Remove from the oven and let cool to room temperature.
For the cream, mix the butter with the cheese and the icing sugar with the help of a shovel until you get a uniform texture. This cream will be used to fill the egg molds that will shape the cupcakes and to form the cake layers.
Fill the egg-shaped molds with the cream and make sure to cover all the spaces in the bottom. Reservation.
Once your cake sheets have cooled, you will begin to layer; Add a little of the cream to one of the plates and spread, place another of the plates on the cream and repeat the operation until finished. Freeze for 2 hours.
With the help of 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.
Take out of the frozen and unmold; carefully mold the egg with your hands so that the shape is perfect.
Spread the fondant to a thickness of 2 mm with the help of a rolling pin, cut with the help of a knife, seal and cover the egg.
Present the eggs in an Huevo San Juan® dome.


Present the cupcakes in an Huevo San Juan® dome.


It is very important that you give the cake cooling and freezing times, so that it has the desired shape and an excellent presentation. Remember to use egg molds to shape the cupcakes.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Ameyalli Correo
14/10/2020 17:28:03

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