Instructions
Step 1: Prepare the Base
Mix flour, baking powder, sugar, and salt.
Cut in cold butter until crumbly, then add the egg and knead into a smooth dough.
Press into the bottom of your 24cm ring (greased or lined with parchment) and create a 2-3cm rim up the sides. Chill for 30 minutes.
Step 2: Prepare the Quark Layer
Whisk the quark with sugar, egg, milk, lemon zest, and pudding powder until smooth.
Pour this mixture onto the chilled dough base and smooth the surface.
Step 3: Prepare the Fluffy Topping
Custard Base: Mix the milk and pudding powder in a saucepan. Bring to a boil while whisking until thickened. Remove from heat and stir in the melted butter and egg yolks.
Egg Whites: In a separate bowl, beat the egg whites with 100g sugar until stiff peaks form.
Folding: Gently fold the stiff egg whites into the warm custard until uniform and airy.
Pour the mixture over the quark layer. It should fill the ring near the top.
Step 4: Baking
Bake at 170°C (340°F) for 60–70 minutes. Cover with foil if the top browns too quickly.
Crucial: Turn off the oven and let the cake cool inside with the door slightly ajar for 30 minutes to prevent collapse.
Refrigerate for at least 4 hours (ideally overnight) before removing the ring to ensure the layers are set.
Step 4: Baking
Bake at 170°C (340°F) for 60–70 minutes, covering with foil if the top browns too fast.
Crucial: To prevent the cake from collapsing, allow it to cool within the turned-off oven, keeping the door slightly open for about 30 minutes.
Refrigerate for a minimum of 4 hours—or preferably overnight—to fully set before removing the mold.
4 Comments
Ingredients
1. Shortcrust Base (Mürbeteig)
All-purpose flour: 200g
Unsalted butter (cold): 100g
Sugar: 60g
Egg: 1 large
Baking powder: 1 tsp
Salt: 1 pinch
2. Quark Filling (Middle Layer)
Quark (or drained Greek yogurt): 500g
Sugar: 80g
Vanilla pudding powder: 1 packet (approx. 37g–40g)
Milk: 100ml
Egg: 1 large
Lemon zest: 1 tsp
3. “Schecke” Topping (Upper Layer)
Eggs: 4 large (separated)
Sugar: 100g
Unsalted butter (melted and cooled): 100g
Vanilla pudding powder: 1 packet (approx. 37g–40g)
Milk: 300ml
Instructions
Step 1: Prepare the Base
Mix flour, baking powder, sugar, and salt.
Cut in cold butter until crumbly, then add the egg and knead into a smooth dough.
Press into the bottom of your 24cm ring (greased or lined with parchment) and create a 2-3cm rim up the sides. Chill for 30 minutes.
Step 2: Prepare the Quark Layer
Whisk the quark with sugar, egg, milk, lemon zest, and pudding powder until smooth.
Pour this mixture onto the chilled dough base and smooth the surface.
Step 3: Prepare the Fluffy Topping
Custard Base: Mix the milk and pudding powder in a saucepan. Bring to a boil while whisking until thickened. Remove from heat and stir in the melted butter and egg yolks.
Egg Whites: In a separate bowl, beat the egg whites with 100g sugar until stiff peaks form.
Folding: Gently fold the stiff egg whites into the warm custard until uniform and airy.
Pour the mixture over the quark layer. It should fill the ring near the top.
Step 4: Baking
Bake at 170°C (340°F) for 60–70 minutes. Cover with foil if the top browns too quickly.
Crucial: Turn off the oven and let the cake cool inside with the door slightly ajar for 30 minutes to prevent collapse.
Refrigerate for at least 4 hours (ideally overnight) before removing the ring to ensure the layers are set.
Step 4: Baking
Bake at 170°C (340°F) for 60–70 minutes, covering with foil if the top browns too fast.
Crucial: To prevent the cake from collapsing, allow it to cool within the turned-off oven, keeping the door slightly open for about 30 minutes.
Refrigerate for a minimum of 4 hours—or preferably overnight—to fully set before removing the mold.
Looks absolutely delicious. I’d like a slice.
https://preview.redd.it/9n86s0bakbug1.jpeg?width=4032&format=pjpg&auto=webp&s=bd8fd44506762d91f0624237ee88ac1885207520
Sliced picture
ok i had to google what eierschecke was and now i need to book a flight to dresden apparently. that layered cross section is beautiful