Classic Recipes
Egg check
Eierschecke is a real classic baking classic and fits perfectly as a sweet ending to the block of classic recipes. The appeal lies in the interaction between the base, the curd layer and the typical airy egg topping.
Timing
- Preparation: approx. 30 minutes
- First baking phase: approx. 25 minutes at 175 °C top/bottom heat
- Second baking phase: approx. 25-30 minutes at 175 °C top/bottom heat
- Cool down: at least 1.5 hours
- Total: approx. 2 hours 30 minutes
Estimated nutrition
per piece · Calculated for 20 pieces.
- Energy
- ≈ 240 kcal
- Protein
- ≈ 6.8 g
- Carbohydrates
- ≈ 26.5 g
- Fat
- ≈ 11.8 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- For the base: 1 egg · ≈ 50.0 g
- For the base: 1 teaspoon baking powder · ≈ 5.0 g
- For the curd layer: 1 packet of vanilla sugar · ≈ 8.0 g
- For the curd layer: 2 eggs · ≈ 100.0 g
- For the curd layer: 1 packet of vanilla pudding powder · ≈ 37.0 g
- For the egg topping: 3 eggs · ≈ 150.0 g
The number of pieces is assumed for this calculation and is shown above.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- For the base: 250 g flour
- For the base: 125 g butter
- For the base: 80 g sugar
- For the base: 1 egg
- For the base: 1 teaspoon baking powder
- For the curd layer: 500 g low-fat quark
- For the curd layer: 120 g sugar
- For the curd layer: 1 packet of vanilla sugar
- For the curd layer: 2 eggs
- For the curd layer: 80 g soft butter
- For the curd layer: 1 packet of vanilla pudding powder
- For the egg topping: 3 eggs
- For the egg topping: 80 g sugar
- For the egg topping: 250 ml milk
- For the egg topping: 40 g butter
Instructions
- Preheat the oven to 175 °C top/bottom heat and grease the tin or line it with baking paper.
- For the base, knead the flour, butter, sugar, egg and baking powder into a smooth dough.
- Press the dough into the mold and pull up a small edge.
- For the quark layer, mix the quark, sugar, vanilla sugar, eggs, soft butter and pudding powder until smooth.
- Spread the curd mixture evenly on the base.
- Bake in the preheated oven for 25 minutes.
- In the meantime, separate the eggs for the egg topping. Mix egg yolks with sugar, milk and melted butter.
- Beat the egg white until stiff and carefully fold it into the egg yolk mixture.
- After 25 minutes, take the mold out of the oven, carefully spread the egg coating on the quark layer and bake the cake for another 25 to 30 minutes.
- Allow the egg custard to cool completely so that it can be cut cleanly.
