Eierschecke – Cake with cheese and egg cream

Eier schecke is a creamy dessert that I fell in love with the first time I tasted it here at the German pastry shop. It is specific to the area where we are, Thuringia and Saxony, and consists of a cake / cake made of leavened dough, covered with apples, poppy seeds and cream cheese over which is placed an egg cream. The name eierschecke is quite strangely derived from a traditional 14th century men’s dress, called Schecke, which consists of a long tunic, tight at the waist and worn with a belt around the hip called Dusing. Well, just as this article of clothing had 3 parts, so our cake has 3 main elements. There are several variants of Eierschecke, this is the first one I try, but I plan to try more;)

Eierschecke – Cake with cheese and egg cream

 

Ingredients:

  • For the dough:
  • 375 g flour
  • 150 ml of milk
  • 25 g of fresh yeast
  • 50 g butter
  • 50 g sugar
  • 1 or
  • a pinch of salt
  • For cream cheese:
  • 750 g quark cheese
  • 150 g sugar
  • 1 sachet of vanilla sugar
  • 3 eggs
  • 2-3 tablespoons raisins
  • For egg cream:
  • 5 eggs
  • 350 ml milk
  • 1 sachet of vanilla pudding
  • 150 g sugar
  • 150 g butter

Method of preparation:

First we prepare the dough : mix the flour with the salt, mix the yeast with a teaspoon of sugar until it liquefies, heat the milk and dissolve the butter and sugar in it. Knead all together for 5-10 minutes, then put the dough to rise in a warm place covered with a towel for about 45 minutes.

Eierschecke – Cake with cheese and egg cream

Meanwhile, we prepare the egg cream : we make a pudding from milk, pudding powder and sugar, according to the instructions on the package, than we put less milk to make it more consistent. After the pudding has cooled a bit, add the diced butter and mix until everything is incorporated, then add the egg yolks. Beat the egg whites with a pinch of salt, then add them to the cream, stirring lightly to keep the cream as fluffy as possible.

Eierschecke – Cake with cheese and egg cream

For the cream cheese, mix the quark with the sugar, vanilla sugar and eggs, and then add raisins, if desired.

Eierschecke – Cake with cheese and egg cream

Wallpaper a tray of the right size with high edges with baking paper or grease it with butter and line it with flour (I didn’t have it so I made it in 2 smaller trays).

Eierschecke – Cake with cheese and egg cream

Spread the dough with the rolling pin until we give it the shape of a tray and leave it for 1-2 cm for the edges, then place it in the tray. Pour the cream cheese over the dough and level it nicely. Pour the egg cream over the cream cheese, and then put the cake in the hot oven and bake for 40 minutes at 180 degrees.
Check after 40 minutes and if necessary leave for another 10 minutes until the egg cream hardens (shake a little from the tray to see if the cream has hardened in the middle).
It can be left to cool on the stove, powdered with sugar when it is cold and served with gusto! I guarantee you can’t stop at a slice!

Eierschecke – Cake with cheese and egg cream

Good appetite!

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