The Dresden "Eierschecke" is a three-layer cake specialty from Saxony. Essentially, it is a German quark cheese cake with an egg custard topping. Totally delicious.

Baking this from scratch may be time consuming and difficult, This baking mix saves you time, research and elaborate preparation. Just add eggs, butter, heavy cream and quark (or any substitute of your choice. Click the link to see our recommendations).

Delight your guests and yourself with this authentic, regional German quark cake.

The package contains:

275 g baking mix, 150 g topping mix, 120 g mix for the egg custard.

Enough for a springform pan (Ø 26 cm, 10 in).

All you need to add:

For the dough: 1 egg (medium), 80 g butter or margarine.
For the topping: 100 g heavy cream, 2 eggs (medium), 500 g low-fat quark.
For the egg yolk: 300 g heavy cream, 3 eggs (medium).

Preheat oven.

For the base layer, combine the baking mix, 80 g softened butter or margarine, and 1 egg in a bowl and mix with a hand mixer (dough hook) on low speed for about 2-3 minutes until a dough forms. Grease and flour the bottom of a 26 cm springform pan. Roll out the dough and place it in the pan as the base, pressing the edges down to a height of about 3 cm.

For the quark layer, mix together 100 g heavy cream, 2 eggs, 500 g quark (or substitute), and the topping mix. Pour the quark mixture onto the dough and smooth it down.

For the egg custard layer, briefly mix 300 g heavy cream, 3 eggs, and the custard flour mix with a hand mixer (whisk), then beat on high for 3 minutes. Pour the egg custard mixture onto the quark mixture and smooth it down.
Bake as directed. Cover cake with baking paper after 45 minutes.

From Kathi Rainer Thiele, a family-owned baking mix specialist,  based in Halle, Saxony-Anhalt