Roopa
The Eierschecke originates from Saxony and Thuringia. Apparently, the name originates from a men’s article of clothing called ‘schecke’ that was comprised of a tunic with hip belt. The cake was named after the schecke because of the three distinct layers.
CRUST (2 x 8″ cakes)
INGREDIENTS
- 450 g cake flour
- 10 g baking powder
- 220 g butter
- 75 g granulated sugar
- 2 whole eggs
DIRECTIONS
- Mix together the dry ingredients and the butter using the sanding method of rubbing hands together until you can’t see/feel any distinct pieces of butter
- Crack eggs into a second bowl and whisk together
- Add egg mixture to flour mixture and continue sanding together until dough comes together; do not overwork, you are NOT kneading
- Split dough in half. Put half the dough in each ring and press down into a crust

CHEESE FILLING
INGREDIENTS
- 450 g Quark cheese
- 160 g granulated sugar
- 5 mL lemon juice
- 30 g cornstarch
- 1 medium egg
- 1 medium egg yolk
DIRECTIONS
- Preheat oven to 340 F
- Work the cheese with a wooden spoon until soft and lumps are removed
- Cream with the sugar and the lemon juice
- Mix in the cornstarch
- Add in the eggs and yolks
- Split in half over the 2 crusts, level, and bake until there is a light brown colour and a “baked jiggle”
Notes:
- Quark is a German cream cheese with a light and creamy texture and flavour profile of sour cream
- You can use Island Farms cream cheese (by Natrel) instead of Quark to get a very similar flavour profile
- If you are making a full sheet pan then you can bake all three layers together. If you are doing a high 8″ cake, then you should do two bakes to ensure the crust gets baked
CHIBOUST CREAM FILLING
INGREDIENTS
- 450 mL full fat milk
- 40 g granulated sugar
- 4 egg yolks
- 40 g cornstarch
- 2 mL vanilla
- 80 g granulated sugar
- 4 egg whites
DIRECTIONS
- Preheat oven to 340 F
- Put 3/4 of the milk in a saucepan over medium heat with vanilla (or whatever flavour you want, eg. coffee, tea, fruit, etc.)
- Mix together remaining milk with the eggs in small bowl. Once thoroughly combined, mix in the sugar and cornstarch
- Once the milk starts to boil, add a small amount to temper the eggs while whisking constantly. Add the egg mixture back to the saucepan and whisk continuously
- Once the custard thickens and starts to boil again remove from heat
- Mix the egg whites with the granulated sugar to make a medium peak meringue
- Fold the meringue into the custard while hot (1/3 of the meringue first, then the rest), spread it on the baked quark mixture, and level it
- Brush on an egg wash for sheen (1:1 egg yolk to cream), and bake to a “coagulated jiggle”


BONUS – MAKE YOUR OWN QUARK
INGREDIENTS
- 1 gallon homo milk
- 1 L cultured buttermilk
DIRECTIONS
- Mix milk and buttermilk together and heat to 33 C
- Let rest overnight on counter, the next day you should look for a jellified consistency; if desired consistency is not reached, plan B is to add a bit of acid (there is no plan C)
- Pour through cheesecloth
- Let cheesecloth hang in the fridge all day and collect liquid underneath; solids collected are your quark (the longer you wait, the higher the fat content, wait ~24 hours for full fat quark)
—
Low fat milk is just white water.”
-Chef Marco