Tradition at its best

© All rights reserved, Thorsten Kraska, 2009

I have been asked to post the recipe for "Dresdner Eierschecke" several times. And I have to apologize that I needed so long to write it down. The name "Eierschecke" for this cake refers to the top layer which is an egg custard. This cake is a speciality in the German regions Saxony and Thuringa. Dresden is the capital city of Saxony and famous for the historic parts of the city with the "Dresdner Zwinger", Semperoper or the Frauenkirche. I found the recipe for Dresdner Eierschecke a while ago in a monthly journal in 2007 and it was a success from the start. It needs some time to prepare it, but it is worthwhile the effort. I have made some slight changes, so this recipe will differ from other recipes for Dresdner Eierschecke, but it was done in the sense of it.



Dresdner Eierschecke
(for one baking tray)

...for the dough:
350 g all purpose flour
20 g baker's yeast (I use original baker's yeast)
3 tablespoons sugar
125 ml milk (lukewarm)
50 g butter (softened)
1 egg
a dash of salt

...for the curd filling:
750 g curd (Quark)
130 g sugar
2 eggs
1 teaspoon vanilla flavor
1 package instant pudding powder (flavor: vanilla)

...for the egg custard layer:
1 package instant pudding powder (flavor: cream)
375 mL milk
5 eggs (divided into yolks and whites)
150 g sugar
150 g butter
a dash of salt

...and:
flaked almonds
powder sugar

Notes:
For this recipe you need instant pudding powder, which are well known in Germany. I package is meant for 500 mL pudding. The instant pudding powder contains flavor and other ingredients, but no sugar. So you should try to get a pudding powder which is suited for 500 mL of milk.
I'm using vanilla flavor instead of vanilla sugar. It is more intense in flavor. This is for sure a variation for the traditional recipe.


Put flour into a large bowl. In the center form a dell. In this dell crumble the yeast and add 1 tablespoon of sugar and some of the lukewarm milk. Mix gently with a fork to dissolve the yeast. Use just a bit of the yeast. This pre-dough mixture should be fluid. Let stand in a warm place for 20 minutes.

After 20 minutes add the other ingredients for the dough and knead some time to from a smooth dough. I suggest to knead at least for 5 to 10 minutes. If the dough is too moist add some more flour. Let stand this dough in a warm place for about 30 minutes. The dough should double in volume.

Meanwhile prepare the egg custard layer and the Quark filling.

For the Quark filling mix eggs, sugar and vanilla flavor until foamy. Add Quark and pudding powder and fold in. Set aside.

For the egg custard layer whisk the egg whites with a dash of salt until stiff. Mix the pudding powder with some of the milk until well blended. Bring the rest of the milk and sugar to a boil. Mix in the pudding powder mixture and while constantly stirring bring to a boil again. Let cool slightly. Then mix in the butter, then the egg yolks. Fold in the egg whites and set aside.

Preaheat oven to 200°C. Grease baking tray.

Knead dough again and roll out the dough on the baking tray. Form a rim and prick the dough several times with a fork.

Disperse the Quark filling on dough to form the first layer. Then very carefully disperse the egg custard on top of the Quark layer to form the next layer. Sprinkle with almond flakes.

Let bake in the oven for about 40 minutes. If the top is getting to brown cover with some baking paper. When cake is done take out of the oven and let cool on a baking tray.

Before serving cut into pieces and dust generously with powder sugar. Enjoy.



© All rights reserved, Thorsten Kraska, 2009