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🍽️ Classic Dresdner Eierschecke

397 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 1 cube yeast
• 0.125 l lukewarm milk
• 100 g sugar
• 150 g butter
• 1.5 packets vanilla pudding powder
• 0.75 l milk
• 200 g sugar
• 1 kg quark
• 2 packets vanilla sugar
• 6 eggs
• 70 g raisins
• 1 untreated lemon (juice and zest)
• 100 g sliced almond kernels
• 50 g butter
• 100 g sugar
• butter (for the baking sheet)

Instructions

1. 1. Dissolve the yeast in four tablespoons of milk.
2. 2. Sift the flour into a bowl.
3. 3. Make a well in the center of the flour.
4. 4. Add the yeast mixture into the well.
5. 5. Sprinkle the yeast with one teaspoon of sugar and some flour.
6. 6. Let the dough rise covered for 30 minutes.
7. 7. Add butter in small pieces to the dough.
8. 8. Add the remaining milk and sugar.
9. 9. Knead everything well.
10. 10. Let the dough rise covered for another 1 hour.
11. 11. Mix the pudding powder with six tablespoons of milk until smooth.
12. 12. Bring the remaining milk with 100 grams of sugar and butter to a boil.
13. 13. Stir the pudding into the hot milk.
14. 14. Let the pudding mixture boil briefly.
15. 15. Let the pudding mixture cool down.
16. 16. Put the quark, the remaining sugar, and vanilla sugar in a bowl.
17. 17. Mix the quark mixture until creamy.
18. 18. Separate the eggs.
19. 19. Stir two egg yolks into the quark.
20. 20. Mix in the lemon zest and one teaspoon of juice.
21. 21. Rinse the raisins cold.
22. 22. Dry the raisins.
23. 23. Roll out the yeast dough on a floured work surface.
24. 24. Shape the dough to the size of the baking sheet.
25. 25. Grease the baking sheet.
26. 26. Place the dough on the greased baking sheet.
27. 27. Prick the dough several times with a fork.
28. 28. Spread the quark cream on the dough.
29. 29. Sprinkle the raisins over the quark.
30. 30. Spread the cooled pudding on top.
31. 31. Smooth out the layer.
32. 32. Sprinkle almonds over it.
33. 33. Preheat the oven.
34. 34. Bake the cake for about 1 hour until golden yellow.
35. 35. Melt the remaining butter.
36. 36. Drizzle the butter over the hot cake.
37. 37. Sprinkle the cake with sugar.

Nutrition per serving

• kcal: 397
• Protein: 14 g · Fett/Fat: 18 g · Carbs: 45 g