Cake "Eierschecke"

Category: Confectionery
Kitchen: german
Eierschecke cake

Ingredients

Yeast dough:
Wheat flour 180 g
Egg and milk 1 PC. and 80 ml
Margarine 20 g
Sugar 30 g
Salt pinch
Dry yeast 3 g
Curd cream:
Pasty cottage cheese 400 g
Sugar 150 g
Poppy 60 g
Eggs 2 pcs.
1/2 lemon zest
Apple 3 pcs.
Vanillin
Pudding Fill:
Pudding (you can make a custard for 0.5 liters of milk yourself) 1 p.
Milk 500 ml
Eggs 3 pcs.
Butter 80 g
Sugar on demand
Decor:
Powdered sugar / chocolate icing
________________________ ________ __________
Square shape 22x22 cm

Cooking method

  • Ayerschecke
  • Ayerschecke (German Eierschecke - "egg shecke") - a German yeast dough cake stuffed with apples, cottage cheese and poppy seeds in a pudding filling. Comes from Saxony and Thuringia.
  • Schecke - an element of men's clothing of the XIV century, which was a pronouncedly fitted frock coat with a belt, as if consisting of three parts: an upper, a belt and a lower part, with which this three-layer cake is associated.
  • Egg is the top of the three ayerschecke layers, which includes yolk, butter, sugar, vanilla pudding and whipped egg white. The middle layer is a vanilla curd pudding that also contains butter, eggs, sugar, and milk. The basis of the cake is yeast dough. Ready ayershekke is cut into rectangular portions. Sometimes the recipe for the classic ayershekke is complemented by raisins, chocolate icing, almonds or streusel.
  • The most common version of the Ayerschecke is the Dresden Aierschecke, also called the Dresden Pie. It looks like this.
  • Eierschecke cake
  • There is also the Freiberg Ayerchecke, which is much lower than the Dresden Ayerchecke and does not contain cottage cheese. There is a very interesting legend that tells that cottage cheese, which was originally intended for baking, was used to create the city wall of Freiberg in the 13th century. To compensate for the loss of some of the flavor, more eggs, sugar and raisins are added to the Freiberg Ayercheckk (it was first used in the Freiberg Ayercheckk).
  • Eierschecke cake
  • In most modern recipes, shortbread dough is also used. The many different additives mentioned earlier are also common in modern recipes. I wanted to try it in the way that Wikipedia defined the original recipe: "German cake on yeast dough stuffed with apples, cottage cheese and poppy seeds in a pudding filling." I did not find a recipe with such a combination of products - some contain poppy seeds, no cottage cheese, others contain cottage cheese - no poppy seeds. I have not seen apples anywhere. Therefore, I tried to recreate the original recipe myself, relying on the sources available to me, putting together several recipes and taking the principle of making ayershekke as a basis. Here's what happens:
  • 1. Yeast dough:
  • I cooked the dough in a bread maker on the dough mode - 30 minutes kneading and 1 hour - proofing. If you cook by hand, you can knead a dough of milk, sugar, yeast and a few tablespoons of flour. After 15-20 minutes, add the rest of the ingredients, knead the dough and let stand for about 1 hour. Milk and butter should be warm.
  • 2. Curd cream:
  • 2.1. Boil the poppy seeds in boiling water for 5-7 minutes, discard in a colander, dry.
  • 2.2. Mix cottage cheese with yolks, sugar, vanilla and zest (I did not add).
  • 2.3. Beat the whites until stiff peaks and mix gently with the curd mass.
  • Eierschecke cake Eierschecke cake
  • 3. Pudding Fill:
  • 3.1. Cook the powder and milk pudding according to the instructions. I replaced the pudding with custard. I got 2.5 packs of cream - that much is needed to dilute 0.5 liters of milk.
  • 3.2. Cool the cream, add softened butter and yolks.
  • 3.3.Whisk the whites until stiff peaks and mix gently with the cream.
  • Eierschecke cake Eierschecke cake
  • 4. Assembly:
  • 4.1. Put the finished dough in a greased and lined split form in the form of a thin crust with small sides. I took a square one - as a rule, such ayershekke are cooked square or rectangular.
  • 4.2. Put slices of apples peeled from the peel and core on the dough.
  • 4.3. Put out the curd cream, then the pudding filling.
  • Eierschecke cake Eierschecke cake Eierschecke cake
  • 4.4. Bake in a preheated oven at 1600From about an hour (according to some sources, at least 40 minutes). When the top is browned - after 15-20 minutes - cover the cake with foil. The top is rising! There must be a margin of height in the mold so that the fill does not run out when it rises!
  • 4.5. Cool the finished cake. It is better to leave it to infuse overnight - the top is very tender and can be cut with difficulty. I still could not wait, cut it 2 hours after cooling in the refrigerator and the cut turned out to be not entirely smooth.
  • The top can be covered with chocolate icing or powdered with powdered sugar. Powder should be sprinkled immediately before serving - over time, it will gain moisture and lose color.
  • Eierschecke cake
  • Eierschecke cake
  • Eierschecke cake

Time for preparing:

3 hours

Cooking program:

HP, stove and oven

Note

Amazingly tender and delicious cake. I liked the principle - it is baked with two creams at once (maybe this saves cooking time a little). The pudding pudding turns a seemingly ordinary curd casserole into an exquisite dessert! I recommend trying it !!!
Used sources -
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Rada-dms
Pulisyan, handsome! I will definitely do it !!!
VGorn
A very interesting recipe! And what is the dry weight of the pudding pack? How gritsa: "Dap hang in grams?"
Lerele
This is delicious!!! True, I ate it only with shortbread dough, but it did not even occur to me to repeat it, but here the craftswoman did so great !!! Super!! To bookmarks.
Tumanchik
Sasha, beyond praise! Very nice and tasty!
Pulisyan
Rada-dms, Victoria, Lerele, IrochkaThanks for your feedback! Deliciously incredible!
Quote: VGorn
And what is the dry weight of the pudding pack? How gritsa: "Dap hang in grams?"
Vika, pudding needs as much as the instructions for 500 ml of milk. In some recipes, a little flour is added to the pudding. Probably depends on the consistency of the finished pudding. I used powdered custard. It turned out to be not very thick (you can't fill eclairs), but I did not add flour. Just sit in the refrigerator a little longer before cutting.
ang-kay
Sasha!Healthy and healthy!
Pulisyan
Angela, Thank you!
Masinen
Alexandra, I'm sorry, there is such a recipe. More precisely under this name
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=396299.0
But, yours is made differently)))
It seems the name is the same, but completely different pies)
Pulisyan
Maria, Thanks for the link! So many recipes I couldn't find ... but that wouldn't stop me.
The name is really the same. But the pies are completely different (I think that I did not violate the terms of the competition). According to the etymology of this name, the cake should be three-layer - this is how it was originally prepared. Apparently Olga has one of the modern options.
Masinen
Alexandra, so I look, completely different !!
Yours is very beautiful!
Pulisyan
Thank you, Mashenka, for a compliment to the cake (or pie)! So attentive - I remembered everything everywhere! ...
Irina Dolars
Alexandra, so delicious! I'd like to try
Pulisyan
Irina, Thank you! The cake is worth making !!!!
Lanochka007
Good day! I got a little confused with the recipe: there is no milk in the dough in the list of ingredients, and the description says that butter and milk should be warm. Help))))) I'm already in the process of preparing this miracle!

Pulisyan
Svetlana, thanks for noticing! You need 80 g of milk per dough!
Lanochka007
Oh! Thank you for the promptness, I will cook, I will definitely report after
Pulisyan
Svetochka! Good luck with your cooking! The main thing is not to take it out of the mold immediately, let it cool a little. Then hold it in the refrigerator for at least a couple of hours before you start cutting. Otherwise, the cream may leak.
zoyaaa
I'm running to you with gratitude, making a cake-pie for the second time, it's great: a-kiss: I replaced the poppy with 40g of starch, and the first time with the same amount of coconut.
Pulisyan
Zoya, I'm glad the recipe stuck! 2 creams are really cool! And poppy is not for everybody. : girl-yes: Personally, I like the combination of poppy + cottage cheese! Thanks for trying the recipe!

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