Dresden Eierschecke

Ingredients for 1 servings:

• 80 g margarine, for the base
• 1 egg(s), for the base
• 100 g sugar, for the base
• 200 g flour, for the base
• ½ pack of baking powder, for the base
• 80 g butter, for the topping
• 500 g quark, for the topping
• 100 g sugar, for the topping
• 2 eggs, for the topping
• ½ pack of vanilla pudding powder for the topping
• ¼ liter milk, for the glaze
• 100 g sugar, for the icing
• 80 g margarine, for the icing
• ½ pack of vanilla pudding powder for the icing
• 3 eggs, for the icing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Saxon cuisine

For the base, first mix the margarine, egg, and sugar well. Gradually add the flour and baking powder and knead into a dough. Transfer the dough to a well-greased springform pan dusted with breadcrumbs. For the quark topping, first heat the butter and then mix well with all the other ingredients. Pour the quark mixture onto the base in the springform pan. For the icing, bring the milk, sugar, and pudding powder to a boil in a saucepan, then mix well with the margarine and finally the egg yolks until creamy. Place the icing in a water bath to cool. Beat the egg whites until stiff peaks form and carefully fold in. Then pour the mixture over the quark layer. Bake the cake in the preheated oven at medium heat for about 1 hour. You can place a sheet of baking paper over the springform pan to ensure the icing stays golden yellow on top.