Eierschecke (Saxon Three-Layer Quark and Custard Cake)

Instructions

1. Mix the flour, sugar, yeast and salt. Add the milk, butter and egg and knead for 8 minutes until smooth. Cover and let rise for 45 minutes.
2. Heat the oven to 175°C (350°F). Line a 23 x 33 cm (9 x 13 inch) pan with parchment. Press the dough into the base, prick it with a fork and rest for 15 minutes.
3. For the quark layer, beat the quark, sugar, egg yolks, cornstarch, lemon zest and vanilla until smooth. Whip the egg whites to stiff peaks and fold them in gently. Spread over the dough.
4. For the custard, whisk the cornstarch with 3 tablespoons of the milk. Heat the rest of the milk with the sugar until steaming, whisk in the cornstarch mixture and stir until thick, about 1 minute.
5. Take the pan off the heat and let it cool for 5 minutes. Beat in the butter, then the 3 eggs and the vanilla until smooth and silky.
6. Spread the custard over the quark layer. Bake for 45 to 50 minutes, until the top is golden and set.
7. Cool completely in the pan, about 2 hours. Dust with powdered sugar, cut into squares and serve at room temperature.

Tips

• If your quark is wet, drain it for an hour in a cloth-lined sieve, or the base turns soggy. Strained Greek yogurt or ricotta can replace quark.
• The cake will puff up in the oven and settle as it cools. This is normal. Do not open the oven in the first 30 minutes.