John Myers
Dresdner Eierschecke without Bottom
The perfect dresdner eierschecke without bottom recipe with a picture and simple step-by-step instructions.
For the egg peck
- 750 g Lowfat quark
- 0,5 packet Cooked vanilla pudding
- 200 g Sugar
- 3 tablespoon Food starch
- 1 piece Free range eggs
- 0,5 piece Freshly squeezed lemon
- 4 piece Free range eggs
- 125 g Soft butter
- 100 g Powdered sugar
- 1 packet Vanilla sugar
- 2 tablespoon Food starch
- 0,5 packet Cooked vanilla pudding
- Put the quark in a bowl. Boil 1 packet of vanilla pudding powder in 500 ml milk according to the instructions and allow to cool. Add half to the quark. Likewise the other ingredients. Mix everything well and place in a springform pan lined with baking paper.
- Separate the eggs for the egg pecker. Place egg whites in a separate bowl. Now add the sugars, butter and cornstarch to the eggs and beat everything until creamy. Then mix in the rest of the pudding.
- Now beat the egg white until stiff and carefully fold it into the egg mixture. Now put this on the quark mixture in the springform pan. Jerk a little so that it spreads out.
- Furnace at Ober-u. Preheat the bottom heat to 150 °. Place the baking pan on the middle rail and bake the cake for approx. 60-75 minutes. One has to check. I do not set the number of degrees higher, otherwise the surface will be dark and inside it is not yet good.
- Then take the mold out of the oven. Let the cake cool down and enjoy your meal.
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