Eierschecke - Cheese and egg cream cake
The first time I had Eierschecke was in a small bakery in Germany shortly after we moved there. I then tried several variations, but I often return to the classic recipe from here, which has clear and well-balanced layers. It’s not a quick dessert, but it’s not complicated either if you organize your ingredients beforehand. I use two smaller trays when I don't have a larger one with high edges, and it turns out just as well. Quick Info Total Time: approx. 2.5 hours (including rising and cooling) Preparation Time: 45-60 minutes (including creams) Baking Time: 40-50 minutes Servings: 12-16 (depending on trays and cuts) Difficulty: medium Recipe Type: cheesecake with egg cream, German pastry dessert Ingredients For the dough: 375 g all-purpose flour 150 ml milk 25 g fresh yeast (or 1 teaspoon dry yeast) 50 g butter 50 g sugar 1 egg a pinch of salt For the cheese cream: 750 g quark cheese 150 g sugar 1 packet vanilla sugar 3 eggs 2-3 tablespoons raisins (optional) For the egg cream: 5 eggs 350 ml milk 1 packet vanilla pudding (usually 40 g) 150 g sugar 150 g butter Instructions 1. The Dough 1.1. Mix the flour with the salt in a large bowl. 1.2. Dissolve the yeast with a teaspoon of sugar until it becomes liquid. If using dry yeast, mix it directly with the flour. 1.3. Heat the milk (it should be warm, not hot). Add the butter and sugar to the milk, stirring until dissolved. 1.4. Pour the milk with butter over the flour. Add the egg and yeast. Knead the dough for about 5-10 minutes until smooth and elastic. 1.5. Cover the bowl with a clean towel and let the dough rise in a warm place for about 45 minutes. 2. The Egg Cream 2.1. Prepare a pudding from the milk, pudding powder, and sugar according to the package, but use less milk than stated (only 350 ml) for a thicker consistency. 2.2. Let the pudding cool for a few minutes. Cut the butter into cubes and add it to the still slightly warm pudding. Mix until completely smooth. 2.3. Incorporate the egg yolks one at a time, mixing briefly after each addition. 2.4. Beat the egg whites with a pinch of salt until stiff. Gently fold them into the egg cream using a spatula to keep it as fluffy as possible. 3. The Cheese Cream 3.1. Mix the quark cheese with the sugar and vanilla sugar. Add the eggs one at a time, mixing after each addition. 3.2. If using raisins, add them now. 3.3. Mix the composition well. 4. Assembly 4.1. Prepare a large baking tray with high edges (or two smaller ones). Line it with parchment paper or grease it with butter and sprinkle with flour. 4.2. Roll out the risen dough on a floured surface. Shape it to fit the tray, leaving 1-2 cm for the edges. 4.3. Place the dough in the tray, gently pressing it against the edges. 4.4. Pour and level the cheese cream over the entire surface of the dough. 4.5. Carefully spread the egg cream over the cheese cream. 4.6. Bake in a preheated oven at 180°C for about 40 minutes. After this time, check: if the center is still very wobbly, leave it for another 10 minutes. 4.7. Let the cake cool completely in the tray. 4.8. Once cooled, it can be dusted with powdered sugar. Why I Make This Recipe Often I love that the layers remain distinct and that the cake holds up well for a few days in the fridge. It slices easily, isn’t overly sweet, and is suitable for both guests and afternoon coffee. Plus, the ingredients are easy to find, and you don’t need complicated techniques. Tips and Variations Tips Use a tray with higher sides; otherwise, the cream may spill during baking. Don’t rush the cooling process – the cake should only be cut once it has completely cooled, or the layers won’t set properly. If it browns too much on top and the center isn’t done, you can cover it with parchment paper in the last 10 minutes. Substitutions If you can’t find quark, you can mix 500 g cottage cheese with 250 g heavy cream, blended well. Fresh yeast can be replaced with 1 teaspoon of dry yeast. Raisins are optional; you can omit them or use another dried fruit. Variations Some add a thin layer of poppy seeds or apples on top of the dough before the cheese cream, but the classic version is without it. If you want to make the cake in a round cake pan, you can halve the ingredients. Serving Suggestions It is best served at room temperature or chilled. You can dust it with powdered sugar or decorate with a few extra raisins on top. Frequently Asked Questions 1. Can I make Eierschecke only with cottage cheese? Yes, but I recommend mixing it with heavy cream for a creamier texture. 2. Do I need a mixer for the creams? Not necessarily. They can also be mixed by hand with a whisk, but it’s quicker with a mixer, especially for incorporating the butter and beating the egg whites. 3. Can the cake be frozen? I do not recommend it, as the texture of the egg cream suffers after thawing. 4. What type of flour should I use for the base? All-purpose flour for pastries; there’s no need for special flour. 5. What should I do if the egg cream doesn’t set well in the oven? Bake for another 5-10 minutes and check, but don’t dry out the base too much. Nutritional Values Estimated per serving (from 16 servings): about 270-320 kcal Carbohydrates: 32-35 g Protein: 8-10 g Fat: 11-14 g Values are approximate and depend on the type of cheese and butter used. The cake is filling but not too heavy for a regular slice. Storage and Reheating Eierschecke can be stored in the fridge, covered, for about 3 days. I do not recommend reheating in the oven or microwave; just let it come to room temperature. The layers remain stable when chilled. After 2 days, the dough may become slightly wetter, but it doesn’t affect the taste.
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