‘The Eierschecke is a cake which, to the great detriment of humanity, remains unknown in the rest of the world,’ said Erich Kästner, German author.
This Saxon speciality might not enjoy international fame, but it’s a huge hit in Germany. The traditional Dresden Eierschecke cake is made using yeast dough or shortcrust pastry, a moist layer of quark and egg custard, and the ‘Schecke’ pudding layer that gives the cake its name. At RUF, we love this traditional delicacy too, and have developed what might be the easiest recipe to make it. Our Eierschecke isn’t just wonderfully moist and light. It also has the classic three layers, of course.
What else you’ll need
For the dough:
For the quark filling:
For the ‘Schecke’ layer:
Make the dough
Make the cream filling
baking mix: wheat flour, sugar, baking powder (acid diphosphates, raising agents sodium hydrogen carbonate, starch), flavouring.
cream powder for curd filling: sugar, starch, modified starch, acid citric acid, flavouring.
cream powder for custard filling: starch, salt, flavouring.
The prepared product contains:
|100g||Portion ( 151g )||RAA *|
|Energy (kJ)||1065 kJ||1609 kJ||19 %|
|Energy (kcal)||255 kcal||384 kcal||0 %|
|Fat||12.9 g||19.5 g||28 %|
|of which saturates||7.2 g||10.9 g||54 %|
|Carbohydrate||26.3 g||39.7 g||15 %|
|of which sugar||15.8 g||23.9 g||27 %|
|Protein||8.1 g||12.2 g||24 %|
|Salt||0.28 g||0.42 g||7 %|
* Reference for an average adult (8400 kJ / 2000 kcal).
Information for persons with allergies and/or intolerances
This product contains the following allergenic ingredients according to the law:
Due to our wide range of products, different articles are produced on the production lines, so that traces of certain allergens cannot be completely avoided despite careful processing:
May contain traces of egg, milk, soya and nuts.