There are many recipes from the GDR that have survived the time that are still cooked regularly today. This applies to spiced meat, sausage goulash with noodles, Königsberger meatballs … but also many types of cakes! One of the most popular is the Dresdner Eierschecke, a real original from Saxony, made from quark, eggs and all sorts of other delicious ingredients. Here we reveal how you can easily make the delicious cake yourself.
Bake Dresdner Eierschecke yourself: you need it for the recipe
By the way: according to the dictionary, the cake gets its name only from the top layer. For this consists of the so-called “piebald mass”, a cream made from egg yolk, butter, sugar, vanilla pudding and fluffy whipped egg whites. The classic Eierschecken is usually served in rectangular pieces – but if you do not have the right shape, you can of course simply bake the cake in a springform pan. It tastes just as good. Here comes the recipe.
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You will need: For the base 50 grams of margarine, 50 grams of sugar, 2 eggs, 100 grams of flour, 1 teaspoon of baking powder. For the quark cream: 500 grams of quark with 20 percent fat, 2 eggs, 150 grams of sugar. For the pie mass: 1 packet of vanilla cream powder, 500 milliliters of milk, 125 grams of butter, 75 grams of sugar, 1 packet of vanilla sugar, 3 eggs.
And this is how it works: First, prepare the piebald mass. To do this, heat the milk, stir in the sugar and stir the vanilla pudding powder with a few tablespoons of milk until smooth. Boil a custard and set aside to cool. Important: The top of the pudding should be covered with cling film to prevent a skin from forming!
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Preheat the oven to 180 degrees. Add the ingredients to the base in a mixing bowl and mix to a smooth batter. Dress a springform pan with parchment paper and butter. Then pour in the batter and bake in the oven for about 10 minutes until the surface is golden brown. Let cool. Then mix the ingredients for the curd cream in another bowl until you have a smooth mass.
Recipe for delicious Dresdner Eierschecke: This is how Schecke gets really fluffy
Then it goes to the control. Melted butter in a saucepan. Separate the eggs, whisk the pudding a little with the whisk of the hand mixer and stir in the melted butter and egg yolks. Whisk the egg whites hard and then gently turn them over. As little air as possible should be lost so that pinton becomes nice and fluffy at the end.
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Separate the 3 eggs for the pinto. Whisk the pudding and stir in the melted butter and egg yolks. Whisk the egg whites hard and turn gently, very slowly so that it becomes a super pie. Place the curd cream on the bottom and fill the pie on top and smooth it out. Bake in the oven for about 45 minutes. Have a nice meal!