📝 About This Recipe
Hailing from the historic city of Dresden, the Eierschecke is a true masterpiece of Saxon baking, celebrated for its unique three-layer architecture. It begins with a buttery yeast dough base, followed by a dense, tangy Quark cheesecake layer, and is topped with a cloud-like, golden egg custard foam. This cake is a symphony of textures—creamy, fluffy, and firm—that has enchanted German coffee tables for centuries.
🥗 Ingredients
The Yeast Dough Base
- 250 grams All-purpose flour (sifted)
- 125 ml Whole milk (lukewarm)
- 7 grams Active dry yeast (one packet)
- 40 grams Unsalted butter (softened)
- 40 grams Granulated sugar
- 1 pinch Salt
The Quark Layer
- 500 grams Low-fat Quark (strained if very watery; Greek yogurt or Ricotta can substitute)
- 100 grams Granulated sugar
- 1 large Egg (room temperature)
- 40 grams Vanilla pudding powder (German 'Puddingpulver' or cornstarch with vanilla extract)
- 1 teaspoon Lemon zest (freshly grated)
The Schecke (Top Custard Layer)
- 4 large Eggs (separated)
- 150 grams Unsalted butter (melted and cooled slightly)
- 100 grams Granulated sugar (divided into two 50g portions)
- 40 grams Vanilla pudding powder (one packet)
- 1 pinch Salt
👨🍳 Instructions
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1
In a large bowl, whisk the lukewarm milk with 1 tablespoon of the sugar and the dry yeast. Let it sit for 5-10 minutes until it becomes frothy.
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2
Add the flour, remaining sugar, softened butter, and a pinch of salt to the yeast mixture. Knead for about 5-8 minutes until a smooth, elastic dough forms. Cover and let rise in a warm place for 45-60 minutes until doubled in size.
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3
Preheat your oven to 180°C (350°F). Grease a 26cm (10-inch) springform pan thoroughly with butter.
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4
Punch down the risen dough and roll it out on a lightly floured surface. Press it into the bottom of the prepared pan, pulling it slightly up the sides (about 1cm).
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5
Prepare the Quark layer: In a medium bowl, whisk together the Quark, 100g sugar, 1 egg, vanilla pudding powder, and lemon zest until smooth and creamy.
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6
Spread the Quark mixture evenly over the yeast dough base using a spatula.
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7
For the top layer, beat the 4 egg yolks with 50g of sugar and the vanilla pudding powder until pale and thick.
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8
Slowly pour the melted butter into the yolk mixture while whisking constantly to create a rich emulsion.
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9
In a separate clean bowl, beat the 4 egg whites with a pinch of salt and the remaining 50g of sugar until stiff, glossy peaks form.
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10
Gently fold the stiff egg whites into the yolk-butter custard using a rubber spatula. Be careful not to deflate the air; this is what makes the top layer 'puffy'.
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11
Pour the fluffy custard mixture over the Quark layer, smoothing the top gently.
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12
Bake in the center of the oven for 50-60 minutes. If the top browns too quickly, cover loosely with parchment paper after 40 minutes.
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13
Turn off the oven and crack the door open slightly. Let the cake cool inside for 15 minutes to prevent the top layer from collapsing abruptly.
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14
Remove from the oven and let it cool completely in the pan at room temperature. For the best texture, refrigerate for at least 4 hours (or overnight) before slicing.
💡 Chef's Tips
Always use room temperature eggs to ensure the custard emulsifies properly with the melted butter. If you cannot find German Quark, use 'Strained Greek Yogurt' or a blend of Ricotta and Sour Cream processed until smooth. Do not skip the cooling process in the oven; the 'Schecke' top is essentially a soufflé and needs a gradual temperature change. For an authentic touch, you can add 50g of raisins soaked in rum to the Quark layer. Ensure your whisk and bowl are completely grease-free when beating the egg whites for maximum volume.
🍽️ Serving Suggestions
Serve a generous slice with a dollop of unsweetened whipped cream on the side. Pair with a strong German filter coffee or a dark roast Espresso to balance the sweetness. A glass of sweet dessert wine like a Riesling Auslese complements the creamy textures beautifully. Dust lightly with powdered sugar just before serving for a professional bakery finish. This cake is traditionally enjoyed during 'Kaffee und Kuchen' (afternoon tea time).