Eierschecke
The Eierschecke is a cake specialty from Saxony and Thuringia .
Schecke is a sheet cake made of yeast dough with a topping of apples, quark and poppy seeds or one or two parts of it with a topping of cream, whole egg, sugar and flour to bind. The pinto originally designated in the 14th century a man's clothes to three-quarter-length tunic consisted of a semi with a strong emphasis on the waist and usually with girdles (a Dusing was born). The piece of cake was named after this "garment in three parts" (upper part, belt, lower part).
preparation
The name Eierschecke derives from the top of three layers: The top layer, the check mass, consists of creamy stirred egg yolks with butter and sugar , vanilla - pudding and subsequently upscale frothy whipped egg whites . The middle layer is mainly a cottage cheese- vanilla pudding that also contains butter, egg , sugar, and milk . The base is a batter or yeast dough with a little shortcrust pastry. Then the three-layer cake is baked. This variant is also called Dresdner Eierschecke.
Egg patties are usually cut into rectangular pieces. But there are also egg pies in the shape of a cake.
In addition to the standard version of the Dresdner Eierschecke, there are a number of refinements, including with raisins, with a chocolate coating, with almond slivers or with sprinkles.
Another variant is the much flatter Freiberg egg pancake, which is made without quark and with raisins and almond flakes. It has been trademarked since 2007. The legend of the origin of the Freiberg Eierschecke is based on the tradition that the quark, which was intended for baking, had to be used in the 13th century to build or later to repair the Freiberg city wall . In order to compensate for the supposed loss of taste, more eggs, more sugar and more or even raisins were used for the first time.
Dresden egg pancake in cake shape
Dresden egg pancake with raisins
Dresden egg pancake with chocolate coating
Dresden egg pancake with sprinkles
Bottomless egg pelvis
The Dresden-born writer Erich Kästner once said: “The egg pancake is a type of cake that, to the detriment of mankind, has remained unknown on the rest of the globe.” “Egg pancakes are only available as a substitute outside of Saxony and nowhere as good as in Tuscany in Saxony . “(Meaning the Café Toscana in Dresden) - writes the writer Martin Walser in Defending Childhood .
literature
- Jürgen Helfricht , Hartmut Quendt: Saxon specialties baking book . Husum Verlag 2007. ISBN 978-3-89876-230-4
Web links
Individual evidence
- ^ IREKS Arkady Institute for Bakery Science (ed.): IREKS ABC of the bakery. 4th edition. Institute for Bakery Science, Kulmbach 1985
- ↑ Dresdner Eierschecke. In: Gudrun Ruschitzka, Saxon cooking. 1st edition. Munich 1995, ISBN 978-3-7742-1941-0 .
- ↑ Dresdner Eierschecke. In: Reinhard Lämmel, Original Sächsisch - The Best of Saxon Food. Because of the city 2007, ISBN 978-3-7750-0494-7 .
- ↑ Dresdner Eierschecke. (No longer available online.) Saxonia regional guild association of the bakery trade in Saxony, archived from the original on June 9, 2013 ; accessed on August 2, 2016 .
- ↑ Markenverband Freiberg Eierschecke
- ^ Roman, Suhrkamp, Frankfurt am Main 1991.