Eierschecke – Dresden Egg Cake

Recipe:

Prepare yeast dough. Dissolve the yeast in the warm milk and sugar. Add the melted and cooled butter, egg and salt. Gradually add flour and knead to a soft, non-sticky dough.

Cover and let rise in a warm place for 1-1.5 hours. The dough will double in size during this time.

Grease a baking dish with vegetable oil and cover with parchment.

Knead the risen dough and stretch (or roll) into a rectangle the size of the bottom of the pan. Place on the parchment.

Cover and set aside.

Prepare the cottage cheese filling. Rub the cottage cheese through a sieve.

Add all other ingredients plus 1 teaspoon lemon zest and 1 tablespoon lemon juice and mix until smooth.

Make the custard.

Beat the egg with the sugar and cornstarch.

Bring the milk to a boil and add it to the egg mixture, stirring constantly with a whisk.

Pour the mixture back into the saucepan. Return to the stove and cook over medium heat, stirring constantly with a whisk, until thickened. Remove from heat.

Spread the cottage cheese cream over the risen yeast dough and smooth it down. Pour the hot custard over the top and smooth it down (it is easier to do this if you add the cream gradually, spoon by spoon).

Bake in a preheated oven at 170 °C until the filling is set, about 45-60 minutes.

Remove from oven, allow to cool completely and remove from the pan. Slice into serving pieces and serve.

Enjoy your tea party!