Eierschecke

GERMAN RECIPE

INGREDIENTS:

For the Dough:

2 cups All Purpose Flour

1/2 cup + 1/8 cup Sugar

1 Egg

Pinch of Salt

1/2 package Active Dry Yeast

1/2 cup Milk, lukewarm

For the Quark Filling:

17 ounces (500g) Quark

3 1/2 tablespoons unsalted Butter

1/2 cup Sugar

2 Eggs

Zest from 1 Lemon

3/4 cup Seedless Raisins (optional)

For the Topping:

2 cups Milk

3 1/2 tablespoons unsalted Butter

1/2 cup All Purpose Flour

3 Eggs Yolks

3 Eggs Whites

1/2 cup Sugar

1 Vanilla Bean

STEPS:

• In a small bowl, put yeast and half of milk. Add in 2 tablespoons of the flour and 1 teaspoon of the sugar. Allow this mixture to sit in a warm place for 1 hour.
• Add remaining dough ingredients then add in the yeast mixture. Mix until a smooth dough forms, then knead by hand. Allow dough to sit in a warm place until double in volume.
• Preheat oven to 400°F (200°C).
• Grease a baking sheet or a Spring-Form pan. Roll out dough to fit the size of the baking sheet. Transfer dough to pan.
• Mix Quark with sugar, eggs, and lemon zest. Mix until creamy.
• Spread quark mixture evenly over dough. Optionally, sprinkle sliced fruits over quark mixture.
• For the topping, combine milk, butter, egg yolks, and sugar. Scrape out the seeds from the vanilla bean and add seeds to milk mixture. Bring to a simmer, stirring continuously. Allow to cool.
• Beat egg whites until soft peaks form.
• When the milk mixture has cooled to room temperature, gradually (and gently) fold into the egg whites. Spread this mixture evenly over the cake.
• Bake cake for around 40 minutes or until a golden brown crust develops on the top of the cake.
• Remove cake from oven and allow to cool completely.

GERMAN RECIPE

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