Cheesecake with Quark Cheese (German Dresden Eierschecke)

The Dresden Cheese Cake Eierschecke is a cake specialty from Dresden, mainly from Saxon and Thuringia. Schecke is a cake that is made on a baking tray out of a yeast dough and it is topped with apples, quark or poppy seeds. It also has a glaze that is made out of egg, cream, sugar and all-purpose flour, unbleached. Back in the 14th century the Schecke was the name for men clothing and consisted of 3 parts (upper, belt and lower part). The cake had been named after these men clothes. The Cake "Schecke" has 3 Parts: The upper layer is a creamy egg yolk with butter, sugar and vanilla pudding; the middle part is mainly a mix of quark, egg, butter and vanilla pudding; the lower part is a dough made out of yeast or a normal mix. The cake is cut in rectangle pieces or like a tart. You can add raisins, almonds, Streusel or a chocolate glaze.

Dough:
butter (65 g)
sugar (50 g)
1 egg
½ pkg (0.3 oz) baking powder
all-purpose flour, unbleached (200 g)

Filling:
butter (50 g)
1 egg
sugar (75 g)
quark (500 g)
milk (500 mL)
1 pkg vanilla pudding

Top Layer:
3 eggs, separated
sugar (75 g)
butter (100 g)

Combine all dough ingredients in a bowl, mix well. You get a crumbly dough. Knead the dough until it is smooth.

Grease a spring form 10" or layer one with parchment paper.

Fill the dough into the spring form. Spread even.

Make the Filling:
Mix all ingredients for the filling.

Make the pudding per instructions. Half of the pudding will be added to the filling. Let the pudding cool off until it's warm, place plastic foil on top, to prevent skin build up.

Fill the cream on the dough.

Preheat oven to 300°F (150°C/130°C fan, Gas Mark 2).

Top Layer:
Separate eggs, then beat egg whites until firm.

For the topping beat egg yolks, sugar and butter until creamy.

Add the remaining pudding; mix well, then add the firm egg white and carefully fold in the cream.

Place it on top of the filling.

Bake for 50-60 minutes on 375°F (190°C/170°C fan, Gas Mark 5). After 30 minutes cover the cake with parchment paper or foil, so the surface won't get brown.

Let the cake cool off in the form, then release from form carefully.

Serve with whipped cream.