Anyone who ever wants to visit Saxony has to come and love it: The Eierschecke is probably the most Saxon cake of all and has pulled many travellers off the saddle or out of their hiking boots. A thin base, a fine layer of curd cheese and, to top it all off, a fluffy custard-egg layer.... Delicious! Regionally, the Eierschecke differs quite a bit. Our favourite is the Dresdner Eierschecke, which we would now like to introduce to you. We recommend you to try it! (A little skill is required. If you are not convinced by the result, you should travel to Saxony and try the Eierschecke on the spot...)
Preparation of the Dresdner Eierschecke
Preheat the oven to 190°C
Yeast dough
Mix the yeast with the lukewarm milk and half of the flour to a soft dough. Let the dough rest for half an hour. When the dough has risen nicely, add the remaining ingredients and knead vigorously. Cover the dough and let rest for 30 minutes.
Quark mixture
While the yeast dough is resting: Liquefy butter and mix with curd, sugar, flour, vanilla pudding powder, milk and the egg until it is smooth. Don't forget a pinch of salt and a squeeze of lemon juice!
Roll out the yeast dough evenly and place in a greased springform. Press the dough around the edge and prick the bottom a few times with a fork. Spread the quark mixture on the dough and smoothen it down. Depending on your taste, sprinkle a handful of raisins on top (not a must).
Schecken mixture
Bring 275 ml milk with 85 g sugar to boil. Mix the rest of the milk with the pudding powder and add to the sweetened milk, boiling once while stirring, then remove the heat.
Separate the eggs clearly. Gradually add the butter and egg yolks to the hot pudding and beat well. Whip the egg whites with the remaining sugar until stiff. Beat in the sugar in batches. Add a pinch of salt. Once the beaten egg whites are stiff, gently fold them into the pudding immediately. Pour the entire Schecken mixture onto the quark and smooth it out.
Now bake the Eierschecke at 190°C for 20 minutes, then reduce the temperature and bake at 160° C for another 20 minutes. (Total baking time at least 40 minutes, test with chopsticks recommended).
Ready? Let the Eierschecke cool down, sprinkle with a little sugar and enjoy!
Where can you enjoy the best Eierschecke?
Baking it yourself is all well and good, but you would rather taste it? As already mentioned, the Eierschecke is a typical Saxon cake. If you hike with us through the Saxon Switzerland, there are numerous bakeries in family tradition in the small villages, where you should treat yourself to a fine piece of Eierschecke with your bowl of Heeßen (cup of coffee).
