Dresdener Eierschecke

• 65g margarine or butter
• 4 tbsp sugar
• 1 egg
• 150g all purpose flour
• 7g backing powder
• 1 pinch of salt
• 500g curd (Quark, or face
• plain Greek yogurt)
• 20g instant vanilla pudding
• powder
• 1tsp vanilla flavor or 7g
• vanillasugar
• 4 tbsp sugar
• 40g instant vanilla pudding
• powder (1 pack makes 500ml
• pudding with milk)
• 500g milk
• 100g butter
• 4 tbsp sugar
• 5 egg yolks
• 5 egg whites

1. 1) Mix all ingredients for bottom layer in a bowl by kneading them. If dough is really sticky add some flower. Grease a round 10" baking form, spread dough evenly on its ground by pushing it down with your fingers. Form a little rim. Prick dough several times with a fork.
2. 2) Mix sugar, vanilla pudding powder and vanilla flavor/sugar with a mixer until foamy. Add curd. (I always use Face plain Greek yogurt. It works as well as "Quark". You can use other brands or fat reduced). Evenly spread mass over dough in baking form with a silicone spatula. Put the whole thing in fridge while preparing 3rd layer.
3. 3) If you use instant vanilla pudding powder from Jell-O mix 1 package instant pudding powder cream or vanilla flavor & 375 ml milk or as directed on pack. If you use German vanilla pudding powder prepare the pudding as written on the package, let it cool down. Melt the butter, let it cool down, then add it to the pudding. They have to be cool otherwise the egg will become clumpy from the heat. Add egg yolks and sugar. Hit egg whites until stiff and carefully mix them under the vanilla mass with a spatula. Now carefully pour the entire mass over the 2nd layer.
4. Preheat oven. Bake at 325F or 150C for 60-80 Min. The cake should be golden brown on top and after cooling down it should not be runny. After turning off the oven, leave cake inside to prevent it from sinking in.
5. Notes:
6. Keep cake in fridge!
7. Bake cake 1 day before so it can slowly cool down and develop flavor.
8. I found Vanilla sugar and Vanilla pudding powder only at the World Market and German specialty shops. 1 package of German pudding powder is meant for 500 ml milk to make 500ml pudding. So you should try to get a pudding powder which is suited for 500 ml of milk.
9. Vanilla flavor is more intense than vanilla sugar.
10. After cutting the cake, you can add flaked almonds & powder sugar on top of the cake before serving it.

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Taken from www.epicurious.com/recipes/member/views/dresdener-eierschecke-50152702 (may not work)