This is how you can quickly and easily make the Eierschecke like at the baker’s!



The Dresdner Eierschecke is one of the typical Saxon specialties and is of course served in Saxony with a cup of coffee beans on Meissner porcelain. imago images/Sylvio Dittrich

This cake is iconic! Dresdner Eierschecke is as important for lovers of sweet dishes as pizza is for fans of Italy. This airy, light quark cake is particularly enjoyable in summer. The Eierschecke is so delicious and fits perfectly into the season. The KURIER reveals how you can easily conjure up the delicacy for the coffee table:

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Ingredients for the delicious Eierschecke

For the dough: 300 grams of flour, 20 grams of yeast, 125 ml of milk, 60 grams of butter, 1 pinch of salt, 40 grams of sugar, the grated zest of an unwaxed lemon, butter for the tin

For covering: 500 grams of cottage cheese, 2 yolks, 4 tablespoons of milk, 50 grams of sugar, 20 grams of starch powder

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For the icing: 250 grams of butter, 125 grams of sugar, 4 eggs, 80 grams of raisins (if you like)

To sprinkle: 50 grams of sugar, 50 grams of butter

And this is how the Dresdner Eierschecke is made very easily:

1. Mix the flour with the salt in a bowl. Make a well in the middle and crumble in the yeast. Mix in half of the previously warmed milk. Then cover and let it rise for 30 minutes.

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2. Melt the butter in the other half of the heated milk. Then pour the mixture into the batter. Now add the sugar, the beaten egg and the grated lemon zest.

3. Now the mixer with the kneading hooks is used. You can of course also use a wooden spoon. The dough is now beaten until it bubbles and separates from the bottom of the bowl. Cover and let the mixture rise for an hour in a warm place.

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4. For the topping, mix the sugar, the two egg yolks and the quark with the mixer/wire whisk to a foamy mass. Then, stirring, add the starch powder and milk. In another bowl, mix the butter, eggs and sugar until fluffy.

5. The yeast dough should now have risen well. Roll out the dough and place it on the well-greased baking sheet. Now spread the dough with the quark mixture. Put the buttercream on top. You can sprinkle raisins on top if you like.

6. Bake the Eierschecke in a preheated oven at 200 degrees for half an hour. You should avoid excessive top heat!

7. Remove the cake from the oven and brush with the melted butter while it is still hot. Now sprinkle the sugar over it so that it forms a nice crust. Then cut the cake into pieces and let it cool. Complete!

Enjoy your meal!

By the way: Did you know the pinto originally referred to men’s clothing in the 14th century, which consisted of a half- to three-quarter-length tunic with a strong emphasis on the waist and was usually worn with a hip belt. Based on this “piece of clothing in three parts” (upper part, belt, lower part), the piece of cake was named after it.

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