Grandma`s Dresdner Eierschecke
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (curd mixture)
- 750 g quark
- 150 grams sugar
- 1 packet custard powder, vanilla
- 2 egg (s)
For the topping: (egg mixture)
- 375 ml milk
- 100 g suar
- 1 package pudding powder, almond flavor
- 100 g butter
- 5 egg (s), separated
Print Recipe
Pin Recipe Instructions
- First I cook the almond pudding for the egg mixture. To do this, I take 6 tablespoons of the milk to stir the custard powder. Now I boil the rest of the milk with the sugar and then stir in the pudding. Bring to the boil again briefly and remove from the hob. Melt the butter in the still hot pudding and stir well and let everything cool (lukewarm is also possible).
- For the egg mixture, I stir the egg yolk into the cooled pudding. The egg white is beaten until stiff and carefully folded in.
- While the almond pudding is cooling, mix the quark well with the sugar for the quark mixture. Then the pudding powder and
- stir in the eggs.
- Put the quark mixture in a well-greased springform pan and smooth out. Put the egg mixture on top of the quark mixture in the springform pan.
- Bake in the preheated oven for about an hour at 170º top and bottom heat.
- If the cake gets too brown, cover it with aluminum foil.
- Let cool down. The egg mixture only becomes really firm when it cools down, as there is pudding in it.
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