Custard-topped cheesecake-style specialty -Dresdener Eierschecke-

Since the 14th century, this custardy cheesecake style cake remained an absolute historic treasure in Dresden (Saxony) – to the detriment of humanity, it has remained unknown to the rest of the world.

Level: Easy

Serves: 8

Prep: 1 hour

Cook: 55 minutes – 1 hour

Ingredients:

Dough:

125g flour

25g margarine

2 tbsp sugar

1/8 tsp salt

1 egg

40ml milk

15g dry yeast

Quark layer:

30g butter (softened)

3 tbsp sugar

200g quark

1 egg

20ml milk

15g flour

10g corn starch

1/8 tsp salt

½ tsp lemon or lime juice

Custard layer:

50g sugar

3 tbsp corn starch

¼ tsp salt

2 egg yolks

½ tbsp vanilla extract

350ml milk

50g butter

3 eggs (separated)

120g sugar

Preparation:

For the dough, mix together all the dry ingredients, then add the wet ingredients and form a dough. Then on a floury surface knead the dough until it becomes smooth and springy. Put it in a floured bowl, cover it with cling film and set it aside to rest for 30 minutes.

Butter a 28cm diameter round springform cake tin and preheat the oven on 175C.

Roll out the dough and lay it in the buttered cake tin.

For the quark layer, beat the butter and sugar together until fluffy, then add the remaining ingredients and stir them well together. Pour it over the dough.

For the custard layer, in a saucepan add the sugar, corn starch, salt, egg yolks, vanilla extract, and 50mlcold milk. Stir it until all the lumps are gone. Add the remaining milk and stirring continuously with a whisk heat it on medium heat until it becomes thick. Take it off the heat, add the butter and keep stirring until butter is melted and incorporated. Let the custard cool until it is only lukewarm to the touch. Add the egg yolks one at a time and stir them into the custard. In a large bowl add the egg whites and beat it with a hand mixer until fluffy. Start adding the sugar bit by bit and beat it until it becomes meringue consistency. (Silky and stiff.) Fold in the custard mix into the beaten egg whites. Pour it over the quark layer. Bake it for about 55 minutes – 1 hour.

When it is done loosen the edges with a knife immediately, take off the side of the springform and let the cake cool down. Sprinkle with powder sugar and serve it with a nice cup of tea.