This layered cake is a true local specialty from the east of Germany. The classic Dresdner Eierschecke is a sheet cake with three layers. The base hereby consists of a sponge or yeast dough. A thin quark-based layer connects it with the upper part which is made of a creamy egg and vanilla pudding. All together form a fluffy cake with a fine and subtle taste.
Rectangular pieces of Eierschecke are a typical sight in many cafés all over Eastern Germany. While the pastry exists in several variations across the region, the original stems from the beautiful city of Dresden, the capital of Saxony. A popular variation of the original Dresdner Eierschecke is the Freiberger Eierschecke in which raisins find use instead of quark. Rumors have it, that the quark could not be used in the town of Freiberg since they needed it to restore the city walls. Who knows whether this is actually the case or if the inventor simply didn’t like quark.
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Eierschecke and its unexpected name giver
While the ingredients don’t seem very unusual, the name definitely is – even for German speakers. The reason for that is its historic background. “Schecke” originally referred to a certain type of men’s clothing in the 14th century. The garment consisted of a strongly waisted frock coat which men usually wore together with a waist belt. The resemblance of the cake’s layers to the three parts of the garment – upper part, belt, lower part – gave the pastry its name.
Now whether you have enjoyed it before and want to have it again or you are simply intrigued by the traditional East German cake. Here is our authentic recipe for you to bake the original Dresdner Eierschecke at home. And if you ever make it to Dresden or any other beautiful Saxonian city, make sure to try and compare.
Nothing here yet – do you know of anything similar from other countries? Let us know!
Cover Photo by SunnySideCircus