Would you like an airy cake from the Saxon state capital? Today we'll tell you the recipe for the Dresden egg cheek.
The egg checks have already convinced us with its curious name - and we don't get enough of the fluffy traditional pastries from Saxony.
But where does the name come from? In the 14th century, the “piebare” was a kind of men's clothing that consisted of a three -four robe. The outfit was often supplemented by a hip belt, which visually divided the clothing into two halves.
These three layers - aboveHalf of clothing, belt, lower half of the clothing-were transferred to the cake: the top layer, called the "cheek mass", consists of a fluffy egg pudding mix. In the middle of the cake there is a creamy curd layer, the "belt" of the cake. The bottom layer consists of dough and forms the bottom of the cake. Would you have known?
Dresden egg checks: recipe for fluffy cakes
In its current form - with the typical thick egg mass - Dresden's egg checks has been given since around 1925. Originally, the egg cheek was primarily consumed by the wealthy citizens of Dresden, but today you know and love it in many parts of Germany. The cake was also very popular in the GDR!
There is no uniform recipe, because each baker has their own secret recipe for the fluffy cake. The egg checks for a warm cup of coffee is particularly tasty - in the spirit of the Saxon coffee house culture.
You need these ingredients:
For the soil
- 150 g Mehl
- 70 g of sugar
- 50 g soft butter
- 1 medium -sized egg
- 1 teaspoon of baking powder
- Somewhat grated lemon peel
For the curd cheese mass
- 500 g of lean curd
- 250 g of sugar
- 20 g soft butter
- 1 medium -sized egg
- 1 tablespoon of flour
- Optional: the mark of a vanilla pod
For the "cheek mass"
- 5 medium -sized eggs
- 200 g soft butter
- 2 tablespoons of sugar
- 2 tablespoons of cornstarch
- 1 packet of vanilla pudding powder
- 500 ml milk
- Some salt
This is how the popular traditional pastries succeed:
1. Prepare the dough
Mix the flour with the baking powder in a large mixing bowl. Add butter, sugar, lemon peel and the egg. Vented everything into a dough.
Form the dough into a ball and then wrap it into cling film. Put it cold for about half an hour.
Prepare curd filling
Cook the pudding according to package instructions. Take two tablespoons of pudding and let them cool in a separate bowl.
Mix the curd with the two prepared tablespoons of pudding, the egg, the sugar, butter and the tablespoon of flour. For an additional fine vanilla note in the curd mass you can add the mark of a vanilla pod.
3. Eierschecke Mischen
Separate your five eggs and put the egg whites aside. Mixed egg yolk, sugar, the rest of the pudding, butter and the cornstarch in a separate bowl.
Slaughter protein and a pinch of salt with your hand mixer or a stir -broom. Then carefully raise the egg whites under the egg yolk mixture.
4. Complete cakes
Roll out your chilled dough and cover the bottom of a greased springform pan. Form a small edge on the sides. Distribute your curd mass evenly on the layer of dough. Next, give the egg chicken mixture in the curd. Gently strokes it smoothly.
Bake your Dresden egg checks175 ° C (top under heat) for about 60 minutes. Pay attention to the surface. If it becomes too dark, it is best to cover the cake with baking paper for the last 15 minutes.
Let the cake pull after the baking time for an hour when the oven door was closed. Put it in the fridge when he has cooled something. Removes the cake shape the next day!
Cut the cooled cake into pieces and sprinkle it with a little sugar to serve.
If you do not have a suitable springform pan, you can also bake the egg patch on a sheet and cut into square pieces.
You can find even more cake recipes with unusual names here:
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We hope that you like our recipe and wish you a lot of fun cooking, baking & trying! Please also write to usInstagramor onFacebook: We always look forward to suggestions and recipe requests!
