Apple and Raisin Eierschecke

If you were to ask me to name some typically German dishes I wouldn’t have been able to come up with anything better than Sauerkraut, Bratwurst and Apfelstrudel. And for all I know those recipes come from Austria or Switzerland. But recently I came across a recipe for Eierschecke on Pinterest. Now I had never ever heard of this before, but it sounded interesting. It’s basically a layer of yeasted sweet dough, topped with a quark (something in the yoghurt/cheese family) layer and an eggy layer. Apparently the name comes from some 15th century clothing item with 3 pieces (yay Wikipeda!).

Now I have to be honest. This isn’t the greatest thing I ever baked, but it is still really quite nice and quite different. And as I discovered it gets better if you leave it in your fridge for a day or two, not sure why though.
If I had to describe what it tastes like I would have to say it’s a cross between a vlaai and a cheesecake. Traditionally there should be poppy seeds in it, but I went for the apple and raisins route.

Apple and Raisin Eierschecke


Dough Layer
– 200g flour
– 2 tsp dried yeast (or about 3/4 of a sachet)
– pinch of salt
– 30g sugar
– 30g butter
– 1 egg yolk
– 100ml milk

Quark Layer
– 500gr full fat quark (if you can’t find it in a normal supermarket you might want to try a Polish one)
– 125g sugar
– 1 egg
– 1 tsp vanilla extract
– 75g raisins (I soaked mine in a bit of brandy)
– 2 apples

Top Layer
– 100g sugar
– 100g butter
– 3 medium eggs
– 1-2 tbsp flour
(- 1 tsp cinnamon – didn’t use this myself, but I imagine it’s good)

Step 1. If your yeast needs activating dissolve the the yeast in the milk with about half of the sugar. Put the other ingredients in a bowl and mix it a bit.

Slowly pour in the milk and knead the dough (I kneaded it in the bowl) till it all comes together to a smooth dough (it will remain rather sticky). Then cover the bowl with a kitchen towel or a plastic bag and leave it to rise for at least an hour.

Step 2. Once the dough has risen enough knock it back down and place it on a well floured work surface. Roll it out till it’s big enough to cover the base of your baking tin (mine was 19cm by 29cm, bit it was a bit too small as it turned out – a 24cm springform might be better suited). Then place it in the baking tin (lined with baking parchment). I had to stretch it quite a bit to get it to fit, so don’t worry about manhandling the dough. Then cover the tin with a kitchen tower or put it in a plastic bag again. Let it rise for another 45 minutes or so.

Step 3. Once the flour has risen enough place the quark, sugar and egg in a bowl and beat it till the sugar is dissolved a bit.

Then stir in the raisins and vanilla. Pour the mixture onto the dough. Cut the apples into slices and place them on top.

Step 4. Put the sugar and butter of the top later in a bowl and beat till creamy. Then beat in the eggs one by one. It will probably curdle a bit, but the flour should help against that. If you are going to use cinnamon just stir it in. Pour the mixture on the apples and spread it out as evenly as possible (my camera batteries died, so no pic).
Step 5. Bake it for about 30 minutes at 220°C (200°C for fan ovens). if you use the same size tin as me it will probably spill over a little bit while baking. It will still be really wobbly when you take it out of the oven, but it should set just fine. Let it cool down completely before you eat it.


(nederlands recept volgt later)


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