Chateau Gateau

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

1. 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
2. Crack eggs into a second bowl and whisk together
3. Add egg mixture to flour mixture and continue sanding together until dough comes together; do not overwork, you are NOT kneading
4. Split dough in half. Put half the dough in each ring and press down into a crust

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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

1. Preheat oven to 340 F
2. Work the cheese with a wooden spoon until soft and lumps are removed
3. Cream with the sugar and the lemon juice
4. Mix in the cornstarch
5. Add in the eggs and yolks
6. 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

 

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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

1. Preheat oven to 340 F
2. Put 3/4 of the milk in a saucepan over medium heat with vanilla (or whatever flavour you want, eg. coffee, tea, fruit, etc.)
3. Mix together remaining milk with the eggs in small bowl. Once thoroughly combined, mix in the sugar and cornstarch
4. 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
5. Once the custard thickens and starts to boil again remove from heat
6. Mix the egg whites with the granulated sugar to make a medium peak meringue
7. 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
8. 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

1. Mix milk and buttermilk together and heat to 33 C
2. 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)
3. Pour through cheesecloth
4. 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)

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Low fat milk is just white water.”
-Chef Marco