Egg cake

Ingredients for 1 servings:

• 375 g flour
• 150 ml milk, lukewarm
• 50 g butter, melted
• 50 g sugar
• 1 m.-sized egg(s)
• 1 packet of dry yeast
• 500 g low-fat curd cheese
• 250 g quark, 40%
• 2 tbsp sugar
• 1 packet of vanilla sugar
• 80 g raisins (optional, without 1 more pack of vanilla sugar)
• 2 m.-sized eggs
• 1 pack of pudding powder, vanilla
• 5 m.-sized eggs (separated)
• 375 ml milk
• 100 g butter
• 150 g sugar
• 1 pack of pudding powder, vanilla

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

a recipe from my Dresden grandma

First, mix the pudding for the checkered layer (topping 2) with 375ml milk according to the package instructions (just without sugar!) and chill quickly so that it is at refrigerator temperature when needed. Preheat oven to 175°C fan/convection oven. Dough: Combine all dough ingredients and knead with your hands until you have a dough. Roll it out thinly on a floured surface and line a 28cm springform pan with it. (You’ll have a lot of dough left over if it’s rolled out very thinly. I usually knead the leftover dough together and, after an hour of rising, make 4 small rolls out of it.) Then, cut off the dough about 1cm below the top edge of the springform pan and press it firmly against the sides of the cake pan. (I always brush it with a little butter so it sticks nicely.) Quark layer: Combine all ingredients and mix with a mixer until you have a smooth mixture, adding the raisins just before the end. Then spread the quark mixture evenly over the base and smooth it out. Checkered layer: Beat the butter and sugar until creamy. Separate the eggs and add the egg yolks to the butter-sugar mixture. Mix everything thoroughly, then add the cold custard a spoonful at a time and mix thoroughly. Finally, beat the egg whites very stiffly and fold them into the mixture. Be very, very careful! If some lumps remain, it’s okay and I don’t think they’re avoidable. Pour the checkered mixture very carefully onto the quark mixture. Don’t pour it too quickly so the layers don’t mix. It tastes good, but it won’t look as nice. Bake the cake at 175°C for about 55-60 minutes. The top will be quite brown, but that’s how it should be. It shouldn’t be charred, but even a medium-dark brown is no problem. If you don’t like that, simply cover with aluminum foil halfway through. Let the cake cool in the pan.