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
Where to Eat Eierschecke in Dresden?
In the Historic Old Town
- Dresdner Kaffeestübchen: This tiny, incredibly cosy café near the Frauenkirche is considered by many locals and visitors to be the undisputed number one for Eierschecke. Owner Ralf Müller bakes it according to an old family recipe from his grandmother. It is often available here in creative variations with poppy seeds or fruit, as well as a homemade Eierschecke liqueur.
- Address: Salzgasse 8, 01067 Dresden
- Kreutzkamm: The traditional café of the former purveyor to the royal court is located right at the entrance of the Altmarkt-Galerie. Here, you can enjoy your Eierschecke served in a very classic, nostalgic coffee-house atmosphere.
- Address: Altmarkt 25, 01067 Dresden
- Café Milchmädchen: A modern, highly popular, and vibrant breakfast café located slightly outside the main tourist hub, which offers excellent traditional Saxon cakes alongside modern food trends.
- Address: Grunaer Str. 27, 01069 Dresden
- Café Caféklatsch: A beautiful, small café in the Baroque quarter of the New Town (Neustadt). All cakes and tarts are baked fresh on the premises daily
- Address: Königstraße 8, 01097 Dresden
