Dresdener Eierschecke- Germany #64

Dresdener Eierschecke- Germany #64

This is a 3 layered specialty from Dresden.  The name Eierschecke refers to the top layer which is an egg custard.

Bottom Layer:

1/2 + 1 T butter, softened
4 T sugar         
1 egg
1-1/4 T. all purpose flour
1-1/2 tsp. baking powder
pinch of salt

Middle Layer:

2 c. Face plain Greek yogurt
2 T. instant vanilla pudding powder
1 tsp. vanilla extract
4 T. sugar

Top Layer:

1/2 c. sugar
2 c. milk
4 egg yolks
1-1/2 tsp. vanilla extract
4 egg whites

1. Preheat oven to 325F. Grease a round 10" springform pan.
2. Mix all ingredients for bottom layer in a standing mixer.  If dough is really sticky add some flour.
3. Spread dough evenly in pan. Form a little rim. Prick dough several times with a fork.
4. Middle Layer: Mix sugar, vanilla pudding powder, vanilla extract and sugar with a mixer until foamy.
5. Add yogurt.
6. Evenly spread over dough in baking pan.
7. Custard: Heat milk in a heavy bottomed pan until it is very hot.
8. Beat the egg yolks for about 3 mins while slowly adding the sugar until mixture is a pale lemon color and thick.
9. Very slowly pour in the hot milk, stirring constantly until blended.
10. Return the mixture to the pan and cook over medium low heat to just below the boiling point, stirring constantly, until slightly thickened and the froth has disappeared.  Do not boil or the sauce will curdle.
11. Remove from the heat, quickly pour into a bowl and stir for a minute or two to cool.
12. When completely cool add the vanilla and blend.
13. Cover and chill. 
14. Beat egg whites until stiff.
15. Carefully fold into cooled custard.
16. Pour custard mixture over 2nd layer.
17. Bake 45-60 mins. The cake should be golden brown on top. After turning off the oven, leave cake inside to prevent it from sinking in. After cooling it should not be runny. 
18. Refrigerate the cake until ready to eat.

Results: The directions for this cake were not very helpful. There was information missing. The recipe I've provided is my adaptation. Having said that, it wasn't as complicated as I originally thought. However, you do need to reserve at least an hour to make it. The top layer recipe that was provided made no sense at all, which was a vanilla custard/pudding. Instead, I have included my grandmother's boiled custard recipe. The cake was very good. It has a bit of a bitter taste due to the yogurt. The 3 layers were not as distinguishable as the pic from the original recipe. The top layer definitely was an egg custard, which a lot of people really liked. It's definitely best served chilled.

Bottom Line: I'm quite excited. I have found more victims for cake tasting. Back to the cake--I would make this cake again if anyone asked for it. Everyone who tasted it really liked it, especially because it wasn't too sweet.

Please share this blog with anyone who can pronounce the name of this cake or anyone who just loves egg custard with cake. Thanks.