Dresdner Eierschecke with apricots

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Pour flour into a bowl and make a depression in the middle. Crumble yeast into it and mix with 60 g sugar and lukewarm milk until the yeast is dissolved. Cover and leave to rise in a warm place for about 15 minutes. Add 50 g butter in pieces and 1 pinch of salt to the rim. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 40 minutes.

2. 2

   Cream 100 g butter, 1 pinch of salt, vanillin sugar and 100 g sugar. Stir in 3 eggs one after the other. Stir in curd, starch and lemon peel one after the other. Score the skin of the apricots crosswise. Add boiling water, rinse with cold water and remove the skin. Halve the apricots, remove stones and dice the flesh. Fold the diced apricots into the quark mixture. Grease the fat pan of the oven (32 x 39 cm). Knead the dough once more. Roll out on a floured work surface to the size of the fat pan. Pour dough into the fat pan. Pour curd mixture on top and smooth it down. Let rest for about 30 minutes. Mix 50 g butter and 50 g sugar with the whisk of the hand mixer until creamy.

3. 3

   Grease the fat pan of the oven (32 x 39 cm). Knead the dough once more. Roll out on a floured work surface to the size of the fat pan. Pour dough into the fat pan. Pour curd mixture on top and smooth it down. Let rest for about 30 minutes. Mix 50 g butter and 50 g sugar with the whisk of the hand mixer until creamy. Stir in 4 eggs one after the other. Mix the sour cream and sauce powder, stir into the fat egg mixture. Pour onto the quark mixture and distribute evenly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes. Leave to rest for about 10 minutes with the oven door slightly open. Remove and let cool on a cake rack. Dust with icing sugar and decorate with melissa

4. 4

   Stir in 4 eggs one after the other. Mix the sour cream and sauce powder, stir into the fat egg mixture. Pour onto the quark mixture and distribute evenly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes. Leave to rest for about 10 minutes with the oven door slightly open. Remove and let cool on a cake rack. Dust with icing sugar and decorate with melissa

5. 5

   30 minutes waiting time

Nutrition Facts

KCAL
260 kcal

CARBS
24 g

FATS
13 g

PROTEINS
10 g