ReceptnaptárEierschecke (Saxon quark, pudding and egg tray cake)
Eierschecke is a speciality of Saxony and Thuringia: a three-layer cake of yeast dough, quark and an egg-pudding cream. It is a favourite item in Dresden cafés. There are many variants, but the three layers are common to them.
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Method
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- Knead the dough ingredients smooth, let rise for 45 minutes, then roll out into a greased tin (about 30x40 cm).
- Mix the quark with the sugar, eggs, lemon zest and pudding powder; spread onto the dough.
- Cook the pudding with the milk and remove from the heat.
- Mix the egg yolks with the sugar and butter, then with the warm pudding; cool slightly.
- Whip the egg whites and fold into the cream.
- Spread the cream over the quark layer.
- Bake in an oven preheated to 170°C for 45-50 minutes until golden.
- Let cool and slice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Spread the layers one at a time so they do not mix.
- Slightly whipped cream rises nicely during baking.
- It is best chilled and sliced the next day.
Frequently asked questions
What does Schecke mean?
In the Saxon dialect it means “spotted, mottled”, referring to the layers of the cake.
How long does it keep?
3 days in the fridge.
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