While in Dresden, it is Impossible not to stop in one of the many characteristic pastry shops and enjoy a slice of Dresdner eierschecke. Dresd’s most famous dessert, a three-layered delight, I literally ‘stoled’ the recipe, Here you go !
DRESDEN EIERSCHECKE
Ingredients
2 sachets for vanilla pudding
1/2 l of milk
40 g of granulated sugar
For the pastry base:
160 g of flour 00
65 g of butter
50 g of sugar
1 egg
1 teaspoon of baking powder
For the stuffing
500 g of quark
one yolk
1/2 sachet of pudding
1/2 ready pudding
150 g of sugar
For the pudding topping
1/2 ready pudding
1/2 sachet of pudding
100 g of sugar
100 g of butter
3 egg yolks
4 egg whites
Powdered sugar
Preparation:
Prepare the vanilla pudding following the instructions in its sachet.
Add 40 g of sugar and half a liter of milk.
Let it cool down. Prepare the pastry by mixing all the ingredients to form a ball. If it is too soft, keep it in the fridge for half an hour wrapped in plastic wrap. In a bowl, pour the quark cheese, the egg yolk, the sugar, half a pudding bag and half a pudding that is ready and cold and beat with a whisk to mix the cream well. In the remaining pudding, pour the sugar, the three egg yolks, the half pudding bag, the butter at room temperature and beat with an electric whisk. When it is well blended, add the whipped egg whites until stiff. Spread the pastry on the bottom of a springform pan, pour the cream cheese and pour the pudding over the cream. Place it in the oven at 170 ° for 75-80 minutes. Remove from the oven and let it cool in the pan. Put it in the fridge for half a day, take it out, open the pan and … enjoy your eierschecke!
