Founder of @Umami Sans Frontières
Expense
Preparation
Baking time
Rest time
For 20 cm (8-inch) round cake ti
1/ Set aside 2 tablespoons of the milk in a small bowl.
2/ Pour the remaining milk into a saucepan, add the sugar and vanilla, and heat gently until just before boiling.
3/ Add the egg yolk and cornstarch to the reserved milk and whisk until smooth. Then pour the mixture into the saucepan.
4/ Cook over medium heat, stirring constantly, until thickened. Once thick, continue to cook for 30 seconds. Divide into two equal portions (about 180g each), cover the surface with plastic wrap, and let cool.
5/ Mix the butter and sugar in a bowl until creamy. Add the egg and mix well.
6/ Add the flour, baking powder, and salt. Mix with a spatula, then bring the dough together by hand if needed. If the dough is too stiff, add a small amount of milk to adjust.
7/ Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
8/ Grease a cake pan or line it with baking paper. Press the dough into the pan and raise the edges about 1.5 cm. Prick the bottom with a fork, then bake in a preheated oven at 180°C (350°F) for 10 minutes. Let cool for about 15 minutes.
*You can do this while the base is cooling.
9/ Mix the quark (or cream cheese), egg, and sugar in a bowl until smooth.
10/ Add half of the prepared custard cream and mix until well combined.
11/ In a clean bowl, beat the egg white with a pinch of salt until stiff peaks form.
12/ In another bowl, whisk together the egg yolk, remaining custard cream, and melted butter until light and creamy.
13/ Gently fold in the beaten egg white, taking care not to deflate the mixture.
14/ Pour the middle layer cream over the prebaked base and smooth the surface.
15/ Spoon the top layer cream over that and spread evenly.
16/ Bake in a preheated oven at 180°C (350°F) for about 45 minutes. The center should still wobble slightly when done.
*You can enjoy the cake warm, but it’s even better after chilling, when the flavors have settled and the texture improves.
17/ Once baked, let the cake cool in the pan at room temperature for about 1 hour.
Note: The cake will puff up in the oven, then settle slightly as it cools. This is completely normal and part of Eierschecke’s soft texture.
18/ Run a knife around the edge and carefully remove the cake from the pan. Transfer to a plate and loosely cover with aluminum foil. Chill in the refrigerator for at least 6 hours, or ideally overnight (12 hours) before serving.
🌟 My Eierschecke Notes 🌟
⭐️ Storage Tip: This cake keeps well in the fridge for 2–3 days. The flavor and texture become even more harmonious over time, with a beautifully moist and mellow finish. From the second day on, the layers hold their shape better, making it easier to slice cleanly.
⭐️ How to Slice Neatly: The colder the cake, the easier it is to cut without crumbling. Warm your knife in hot water before slicing for a smooth, café-style finish on each slice.
⭐️ Finishing Touch: A light dusting of powdered sugar before serving adds a classic, elegant look to the cake. It’s optional, but highly recommended!
⭐️ What Is Quark?: Quark is a fresh cheese popular in Germany, known for its smooth texture and slightly tangy flavor. It’s lighter than cream cheese and widely used in both sweet and savory dishes. Germans enjoy it for breakfast with fruit or muesli, spread on bread, or as an ingredient in baked goods. It’s truly a staple of the German kitchen.
⭐️ Substitute for Quark: If you can’t find quark, Philadelphia cream cheese is a great alternative. It’s rich and holds up well when baked. For a lighter, more rustic result, try using strained yogurt. You can even blend the two for a custom texture and taste.
⭐️ My Eierschecke Story: Before visiting Dresden, a German acquaintance recommended we try Eierschecke, “It’s a must there!” he said. When I ordered it at a local restaurant, I was surprised to find the recipe printed right on the napkin!
As a cheesecake lover, I instantly fell for its unique charm😍. After many failed attempts and gradual tweaks, I finally landed on this version. Now, it’s my go-to birthday cake—my little treat to myself every year. 😄
⭐️Wondering where this cake has its roots?
Check out my travel story from Dresden—it’s full of charming sights, local flavors, and a bit of sweet inspiration 😉
👉 Dresden in a Day: Baroque Charm and Local Flavour
Founder of @Umami Sans Frontières
