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Dresdner Eierschecke

This is cheesecake meeting fluffy eggs. A delicious weird cake from Saxony without a bottom layer. So a bottomless cake, basically.

Ingredients

  • 300 g sugar
  • 7 eggs
  • 750 g quark (e.g., 500 g low-fat quark + 250 g cream quark)
  • 100 g butter
  • 3/8 l milk
  • 2 packages vanilla pudding powder (custard powder)

Instructions

Section titled “Instructions”

  1. Prepare the pudding: Mix 1 packet of pudding powder with 3/8 l milk, 100 g butter, and 150 g sugar. Cook until thickened. Let it cool, stirring occasionally.

  2. Prepare the quark mixture: Combine 2 eggs, 150 g sugar, 1 packet of pudding powder, 750 g quark, and a pinch of salt. Mix well and pour into a springform pan.

  3. Once the pudding has cooled: Carefully separate 5 eggs (no yolk atom must be put with the egg whites, otherwise it won’t stiffen). Stir the 5 egg yolks into the pudding. Beat the 5 egg whites until stiff peaks form. Carefully fold the beaten egg whites into the pudding mixture. Spread the pudding mixture over the quark layer in the springform pan.

  4. Preheat the oven to 160°C fan/convection (middle rack; the cake will rise). Bake until the top is golden brown, about 30 minutes, checking every 15 minutes and adjusting the temperature if necessary.

  5. Reduce the temperature to 130°C and bake for approximately another 25 minutes.

  6. Turn off the oven and leave the cake to cool inside the closed oven for at least 3 hours.

Tips

Section titled “Tips”
  • In spite of your curiosity, refrain from opening the oven lid, or the cake will fall in.