The Dresden Cheese Cake Eierschecke is a cake specialty from Dresden, mainly from Saxon and Thuringia. The photo below shows the famous and beautiful cheese store and restaurant “Pfunds” www.pounds.de. where they sell this cake (see the photo below, showing the cheese chop).
THE HISTORY
Check is a cake that is made on a baking tray out of a yeast dough and it is topped with apples, quark or poppy seeds. Tt also has a glaze that is made out of egg, cream, sugar and flour.
Back in the 14th century Check was the name for men clothing and consisted of 3 parts (upper, belt, and lower part). The cake had been named after these men’s clothes.
The Cake consists of 3 Parts:
The upper layer is a creamy egg yolk with butter, sugar and vanilla pudding; the middle part is mainly a mix of quark, egg, butter and vanilla pudding; the lower part is a dough made out of yeast or a normal mix. That is the Dresdner Eierschecke.
The cake is cut into rectangular pieces or like a tart. You can add raisins, almonds, sprinkles or a chocolate glaze. Here is the recipe for you on how to make this cake from scratch. Happy Baking!
Ingredients Dresden Cheese Cake Egg Check
For the Dough
65g butter
50g sugar
1 egg
1/2 package baking powder, 0.3oz
200 g flour
For the filling
50g butter
1 egg
75g sugar
500 g quark – Alternatives for Quark –
– Make your own Quark – click here –
500ml milk
1 package vanilla pudding, Dr. Oetker – Find it here –
Top layers
3 eggs, separated
75g sugar
100 g butter and some butter for greasing the mold
Every Year from Nov 1 – Dec 18
Baking Instructions Dresden Cheese Cake Egg Check
– Combine all dough ingredients in a bowl, mix well.
– You get a crumbly dough. Knead the dough until it is smooth.
– Grease a spring form 10 inches or layer one with parchment paper.
– Fill the dough into the spring form. Spread evenly.
Do the filling
– Mix all ingredients for the filling.
– Make the pudding according to instructions. Half of the pudding will be added to the filling. Let the pudding cool off until it’s warm, place plastic foil on top, to prevent skin build up.
– Fill the cream on the dough.
– Preheat oven to 300F.
Top layers
– Separate eggs, then beat egg whites until firm.
– For the topping beat egg yolks, sugar and butter until creamy.
– Ad the remaining pudding; mix well, then add the firm egg white and carefully fold into the cream.
– Place it on top of the filling.
– Bake for 50-60 minutes on 190 C (convection) 375F
– After 30 minutes cover the cake with parchment paper or aluminum foil, so the top won’t get brown.
– Let the cake cool off in the form, then release carefully.
Serve with whipped cream…
And a cup of German coffee… Click here ….
Baking Ingredients You Need (From Amazon)
Photo credit
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