Recipe for Dresden Eierschecke (Dresden Egg Custard Cake)
The name "Schecke" dates back to a brightly patterned garment from the 14th century. The golden-yellow top layer, with its darker patches created during baking, is reminiscent of this historical men's clothing. A particularly beautiful declaration of love for the cake comes from the writer Erich Kästner. He is said to have remarked that Eierschecke is a type of cake "which, to the detriment of humanity, has remained unknown to the rest of the globe."
And as they like to say in Saxony: "Nu, ä Stück Eierschecke gehd immer" (Well, a piece of Eierschecke always goes down well). A sentiment that many locals would surely agree with immediately.
And as they like to say in Saxony: "Nu, ä Stück Eierschecke gehd immer" (Well, a piece of Eierschecke always goes down well). A sentiment that many locals would surely agree with immediately.
The Three Layers of Dresden Eierschecke
The Base
Traditionally, a thin yeast dough forms the base of the cake. Depending on the recipe, shortcrust pastry is also used. Some variations even do without a base entirely.
The Quark Layer
This is followed by a juicy filling made from quark, sugar, and vanilla. In some family recipes, raisins provide an extra touch of flavour.
The Schecke
The crowning glory is the fluffy egg mixture made from egg yolk, butter, sugar, and stiffly beaten egg whites. Refined with vanilla custard, it gets its typical lightness and unmistakable taste. 
Ingredients
For a springform tin (Ø 26 cm)
1. The yeast dough base:
- 170 g plain flour
- ½ cube fresh yeast or 1 sachet fast-action dried yeast (7g)
- 60 ml lukewarm milk
- 30 g softened butter
- 30 g caster sugar
- 1 medium egg
- 1 pinch of salt
2. The quark filling (middle):
- 500 g low-fat quark (If you don’t find quark at your local supermarket, try your nearest deli or an international supermarket such as Eastern European supermarkets)
- 1 sachet custard powder (standard 40g pack for cooking)
- 100 g caster sugar
- 100 g softened butter
- 2 medium eggs
- Finely grated zest of ½ organic lemon
3. The topping (top layer):
- 100 g softened butter
- 100 g icing sugar
- 4 medium eggs, separated into yolks and whites
- 1 sachet custard powder (standard 40g pack)
- 400 ml milk
- 1 pinch of salt
Method
Step 1: The base
- Knead the flour, yeast, milk, butter, sugar and salt into a smooth yeast dough.
- Leave to rise in a warm place for about 45 minutes until doubled in size.
- Roll out the dough, place it into the greased springform tin and shape a small rim around the edge.
Step 2: The quark filling
- Beat the softened butter, sugar and eggs together until pale and fluffy.
- Stir in the quark, custard powder and lemon zest until well combined.
- Spread the prepared quark filling evenly over the yeast dough base.
Step 3: The topping
- Cook a thick vanilla custard using the custard powder, milk and 2 tbsp of sugar, then leave to cool to lukewarm, stirring occasionally.
- Beat the softened butter, icing sugar and 4 egg yolks together until pale and creamy, then stir in the cooled custard one tablespoon at a time.
- Whisk the egg whites with a pinch of salt until stiff peaks form, then gently fold into the egg yolk and custard mixture.
- Carefully spread this fluffy mixture over the quark layer and smooth the top.
- Bake at 165°C fan on the middle shelf for approximately 60 minutes.
My tip
“The Eierschecke is a type of cake that, to the detriment of humanity, has remained unknown to the rest of the world.”
Erich Kästner, a writer born in Dresden
Conclusion
Where can you eat Eierschecke in Saxony?
In Dresden’s historic old town
- Dresdner Kaffeestübchen: This tiny, cozy café near the Frauenkirche is considered by many locals and visitors alike to be the undisputed number one spot for Eierschecke. Owner Ralf Müller bakes them according to an old family recipe from his grandmother. They’re often available here in creative variations with poppy seeds or fruit, as well as in the form of homemade Eierschecke liqueur.
- Address: Salzgasse 8, 01067 Dresden
- Kreutzkamm: This traditional café, once a purveyor to the royal court, is located right at the entrance to the Altmarkt-Galerie. Here, you’ll be served Eierschecke in a very classic, nostalgic coffeehouse atmosphere.
- Address: Altmarkt 25, 01067 Dresden
- Café Milchmädchen: A modern, very popular, and lively breakfast café just outside the main tourist center, offering not only modern trends but also excellent traditional Saxon cakes.
- Address: Grunaer Str. 27, 01069 Dresden
- Café Caféklatsch: A beautiful, small café in the Baroque part of Neustadt. All cakes and tarts are baked fresh on-site daily.
- Address: Königstraße 8, 01097 Dresden
In the picturesque town of Freiberg
In Freiberg, the historic “silver city” at the foot of the Ore Mountains, this specialty has also been baked and cherished for generations. In Freiberg’s pastry shops and cafés, you can still enjoy the Eierschecke made according to old family recipes—freshly baked, fragrant, and served with a cup of coffee. Whether as a sweet treat after a stroll through the historic old town or as a culinary souvenir: the Saxon Eierschecke from Freiberg is a true moment of indulgence and combines tradition with warm hospitality.
In the vacation village of Höckendorf
Just a few kilometers from Höckendorf, in Pretzschendorf, the Sauer Bakery awaits you with artisanal baked goods made from regional ingredients. The bakery is particularly well-known for its Saxon Eierschecke, which delights many connoisseurs with its light, airy texture and delicate flavor. Master baker Chris Sauer combines artisanal skill with a deep passion for his craft. Anyone stopping by during the Advent and Christmas season should also be sure not to miss the multi-award-winning Christstollen.- Address: Zur Kirche 4, 01774 Klingenberg-Pretzschendorf
