Dresden Eierschecke

Ingredients for 1 servings:

• 50 g margarine
• 50 g sugar
• 2 eggs
• 100 g flour
• 1 tsp, heaped baking powder
• 500 g quark (20% fat)
• 2 eggs
• 150 g sugar
• 1 packet of vanilla pudding powder
• 500 ml milk
• 125 g butter, melted
• 75 g sugar
• 1 packet of vanilla sugar
• 3 eggs, separated
• possibly almond flakes, for decoration

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 45 minutes

Recipe for a 28cm springform pan, preferably with a glass bottom. For a baking tray you need 1.5 times the amount. First, make a pudding for the Schecke from the vanilla pudding powder, milk, 75g sugar and vanilla sugar (according to the package instructions, but using the amount of sugar specified here). Then set it aside to cool. Place cling film on the surface to prevent a skin from forming. Now preheat the oven to 180°C fan/convection oven and butter the springform pan. Mix the ingredients for the base into a batter and pour into the pan. Prebake for approx. 10 minutes until golden yellow. Allow the base to cool. Mix the ingredients for the cream. For the Schecke, separate the 3 eggs. Whisk the pudding and stir in the melted butter and egg yolks. Beat the egg whites until stiff and carefully fold in, very slowly, to make a perfect Schecke. Spread the cooled base with the quark mixture, then add the Schecke mixture on top. Sprinkle with flaked almonds, if desired. Bake at 180°C fan-assisted oven for about 45 minutes. (Top/bottom heat is not ideal, as the Schecke will collapse slightly.) You can eat the Schecke immediately after it has cooled, but after 12 hours, it will be so delicious and the crust won’t be dry.