Happy Easter Mug Cakes with IBIS Milk Rolls Natural

Submitted by IBIS Backwarenvertriebs GmbH from Aachen


Preparation time: 30 minutes

Serving size: 4


For 4 cups of à approx. 220 ml

For the Mug Cakes:

  • 5 IBIS Milk Rolls Natural
  • 2 spring onions
  • 4 stalks of flat-leaf parsley
  • 200 ml milk
  • 4 eggs (size M)
  • salt
  • pepper
  • butter for the cups

For the topping:

  • 150 g feta cheese
  • 4 tablespoons yogurt
  • 6 dried tomatoes in oil
  • salt
  • pepper
  • paprika powder sweet
  • 5 quail eggs
  • 1 sprig of dill
  • Fleur de Sel for sprinkling


Cut the IBIS Milk Rolls into small cubes and place in a bowl. Wash and clean the spring onions and cut them into very fine rings. Wash the parsley, dab dry and chop the leaves. Add both to the Milk Rolls.

Whisk the milk with the eggs, some salt and pepper. Pour over the Milk Rolls cubes and let everything rest for about 20 minutes.

Grease 4 cups with butter. Dice the feta cheese and put it in a tall container with the yogurt. Dice the dried tomatoes and add to the feta cheese with a little salt, pepper and paprika powder. Puree everything with the hand blender to a cream.

Poke the quail eggs and boil them in boiling water for 4 minutes until they are hard. Then deter them and let them cool. Wash the dill sprig and pat dry.

Divide the IBIS Milk Rolls mixture among the cups. Cook each cup individually at 800 watts for about 2 minutes 10 seconds in the microwave. When preparing in the oven, use oven-proof cups and bake the Mug Cakes in a preheated oven at 180 °C for about 25 minutes.

Let the finished Mug Cakes cool down, then top with the feta cheese cream. For decoration, peel the quail eggs and place on top. Sprinkle with a little fleur de sel and decorate with small sprigs of dill.

IBIS products used