Eierschecke Cake Recipe
A Dresdner Eierschecke is a traditional Saxon dessert featuring 3 distinct layers. It's a fun (and unique) dessert!
Ingredients
For the Crust
- 2 cup all-purpose flour
- ¼ cup granulated sugar
- 2¼ tsp active dry yeast
- ¼ tsp salt
- 2 oz unsalted butter softened
- 1 pic large egg
- ⅓ cup milk
For the Middle Layer
- 1 3.4 oz package vanilla instant pudding mix
- 2 cups cold milk
- 1⅓ cups whole mik ricotta drained
- ¾ cup sour cream
- 1 Tbsp granulated sugar
- 1 Tbsp lemon juice
For the Top Layer
- 4 pic large eggs separated
- 2 pic additional large egg whites
- 1 Tbsp granulated sugar
Instructions
For the Crust
- Take a spacious bowl and combine the flour, sugar, yeast, and salt by stirring them well.
- In another bowl, blend the softened butter, egg, and milk with an electric mixer on low speed until it forms a well-combined mixture. Transfer the liquid mixture to the bowl of dry ingredients and mix it on low speed until the dough detaches itself from the sides of the bowl.
- Cover the dough and allow it to rise in a warm place for about 45 minutes.
- Then, generously spray a 9" springform pan with nonstick baking spray.
- After the dough has risen, press it uniformly into the base of the prepared pan.
For the Middle Layer
- In a mixing bowl of medium size, combine the instant pudding and milk until thoroughly blended. Allow the mixture to sit for approximately 5 minutes to thicken.
- Next, in a larger bowl, combine the ricotta, sour cream, sugar, lemon juice, and one-third of the prepared pudding. Mix the ingredients together until they are fully incorporated. Take note that the remaining two-thirds of the pudding mixture will be used for the top layer.
- Once the mixture is evenly blended, spread it smoothly and evenly over the crust layer.
Notes
Nutrition Information:
- Protein 15 g
- Carbohydrates 51 g
- Fat 23 g
- Fibre 0.5 g
