Dresden Eierschecke (Three-Layer Saxon Cake)

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Medium

Dresden Eierschecke (Three-Layer Saxon Cake)

A soft yeast base, a lemony quark cheese layer and a fluffy vanilla egg custard that bakes up golden. Quark is key; see tips for substitutes. Makes 12 slices in about 2 hr 45 min.

Prep 60 min

Cook 60 min

Cooling 45 min

Total 2 hr 45 min

Yield 12 slices

Ingredients

Adjust yield

slices

1 ⅓ cups (170 g)all-purpose flour
¼ oz (7 g)instant yeast
¼ cup (60 ml)lukewarm milk
2 tbsp (30 g)unsalted butter, softened, for the base
2 ½ tbsp (30 g)granulated sugar, for the base
1 (50 g)egg
1 pinchsalt, for the base
1 lb (500 g)quark, low-fat
¼ cup (40 g)vanilla pudding powder, or custard powder, for the quark layer
½ cup (100 g)granulated sugar, for the quark layer
½ cup (100 g)unsalted butter, softened, for the quark layer
2 (100 g)eggs, for the quark layer
1 ½ tsp (3 g)lemon zest
1 ⅔ cups (400 ml)whole milk
¼ cup (40 g)vanilla pudding powder, for the custard top
2 tbsp (25 g)granulated sugar, for the custard top
½ cup (100 g)unsalted butter, softened, for the custard top
¾ cup (100 g)powdered sugar
4 (200 g)eggs, separated, for the custard top
1 pinchsalt, for the custard top

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Instructions

Mix the base ingredients and knead until smooth. Cover and let rise in a warm place 45 minutes, until doubled.
Grease a 10-inch (26 cm) springform pan. Roll or press the dough into the bottom, with a small rim. Prick it with a fork. Heat the oven to 350 F (175 C).
Beat the quark layer ingredients until smooth and spread over the dough.
Cook the milk, pudding powder and 25 g sugar into a thick pudding, stirring, and boil 1 minute. Cool until lukewarm, stirring now and then.
Beat the 100 g butter and powdered sugar with the 4 egg yolks until creamy, then add the pudding a spoonful at a time.
Whip the egg whites with the salt to stiff peaks and fold them into the custard. Spread over the quark layer.
Bake 55 to 60 minutes, until the top is golden and a skewer in the center is clean; the center should reach 160 F (71 C). Tent with foil if the top browns too fast.
Cool in the pan, then chill and release the springform.

Tips

No quark? Use full-fat ricotta drained overnight in a sieve.
Fold the whites gently to keep the topping airy.
The top will sink slightly as it cools.
Bake until the center reaches 160 F (71 C) because the filling contains eggs and dairy, and refrigerate.

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Recipe FAQ

How long does it take to make dresden eierschecke (three-layer saxon cake)?

Plan on 60 minutes of prep and 1 hour of cooking, plus 45 minutes to chill. The recipe makes 12 slices.

How should I store dresden eierschecke (three-layer saxon cake)?

Refrigerate covered up to 3 days.

Can I make dresden eierschecke (three-layer saxon cake) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 0.25 cup vanilla pudding powder, or custard powder, for the quark layer (40 g). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Eierschecke is a three-layer cake from Saxony and Thuringia, best known from Dresden, with a thin yeast base, a quark layer and an airy egg custard top. Serve it with coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

317 Calories / serving

15.2g Fat

32.3g Carbs

13.1g Protein

18.1g Sugar

Whole recipe (12 servings): ~3804 cal · 182g fat · 388g carbs · 157g protein · 217g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.