Easter egg cakes - sunny side up (gluten-free)

Ingredients

300 g Nomix gluten-free flour
13.5 g fresh yeast
2.3 g salt
40 g melted butter (cooking oil)
1 egg (M)
60 g cane sugar (incl. vanilla)
150-160 ml water
lemon peel

Curd cheese filling:
250 g soft curd cheese
30 g cane powdered sugar or
adequate amount of honey to your liking
25 g softened butter
2 TBSP Nomina cereal porridge (millet,
rice, buckwheat)
1 egg (M)
2 TBSP sour cream or cream yogurt
lemon peel

preserved, peeled apricot halves (or smaller peaches)

How to prepare

Would you like to surprise your family with a sweet, stylish yet unexpected breakfast? These curd cheese cakes are disguised as sunny side up eggs. Try them.

You will basically prepare curd cheese yeast cakes and shape them into the form of eggs sunny side up. A well placed yellow apricot will make them look more realistic. Place the fruit on a sieve and let drain thoroughly. Apricots are usually smaller and more realistic in colour making them more zesty on a curd cheese cake, but smaller peaches will do as well.

Prepare the curd cheese filling by beating the whole egg with the powdered sugar for a while gradually adding the softened butter. Mix the curd cheese and yogurt into this substance and thicken with 2 TBSP of an instant, gluten-free Nomina porridge of your choice (for example millet). You can also sweeten the filling with honey choosing its amount to your liking (after all, you can also adjust the amount of sugar). Feel free to add the grated peel from 1/2 lemon with no chemical treatment.

You can easily prepare the yeast-leavened dough with no starter. (Only if the conditions are harsh - cold both outside and inside - you can help yourselves with a little starter made of yeast, some sugar and hot water.)

Pour hot water into a bowl, crumble the yeast into it, add sugar, butter or oil, eggs and flour. Do not forget salt. You can grate some lemon peel into the dough as well. Knead the dough thoroughly, let stand for a while (max. 5 minutes) and form cakes.

Divide the dough into roughly the same pieces (about 100 g each), roll the pieces into balls and press them slightly like standard small cakes with tiny edges (make the shape uneven - resembling a cracked egg). Place the cakes one by one on a piece of baking sheet and remember that they will rise. Spread a layer of the prepared curd cheese filling on the cakes and place the apricot halves appropriately. Only now let them rise at a protected place (ideally warm). Smear the edges with a whipped egg before baking. Bake quickly in a preheated oven at 210-220 °C until coloured (about 8 minutes). Having cooled off, you can smear the filling and the apricot with a solution prepared from 1/2 TSP of an apricot preserve mixed in some hot water. This will delay the cakes going stale once they are served.