John Myers
Dresden Egg Pancake
The perfect dresden egg pancake recipe with a picture and simple step-by-step instructions.
- For the ground:
- 150 g Flour
- 50 g Butter at room temperature
- 70 g Sugar white
- 1 Egg
- 1 teaspoon Baking powder
- For the quark mass:
- 500 g Lowfat quark
- 1 Egg
- 250 g Sugar white
- 20 g Butter at room temperature
- 1 tablespoon Flour
- For the egg pancake:
- 5 Eggs
- 200 g Butter at room temperature
- 3 tablespoon Sugar white
- 2 tablespoon Food starch
- 1 packet Custard powder
- 500 Milliliters Milk
- 1 pinch Salt
- Cook the pudding according to the instructions. Set aside two tablespoons of pudding for the quark mixture and allow to cool.
- Mix the flour with the baking powder and place in a mixing bowl. Add the butter, sugar and egg and knead a dough. Shape the dough into a ball, wrap in foil and refrigerate for about 30 minutes.
- Mix the quark with the two tablespoons of pudding, egg, sugar, butter and flour to a creamy mass.
- Roll out the dough on the bottom of a prepared springform pan and press down a small edge. Now put the quark mixture on the dough and smooth it out.
- Separate the eggs for the egg pecks and set the egg whites aside. Mix the egg yolks, butter, sugar, pudding and the cornstarch well in a mixing bowl. Beat the egg white with the pinch of salt until stiff and fold in. Now carefully distribute the mixture on the quark layer.
- Place the springform pan in the oven preheated to 175 degrees (top-bottom heat) and bake for approx. 55 – 60 minutes. If the check is too dark, cover the last 15 minutes with aluminum foil.
- After the baking time, let the cake sit for another hour with the oven door closed. Now take them out of the oven, let them cool down and put them in the mold in the fridge overnight. Do not remove the edge of the springform pan until the next day and place the cake on a cake plate.
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