I love to bake and when a friend is asking for a specific cake that is a lovely memory I can't help myself and find a recipe to make it happen.Today's cake is a specialty of my very home province, Sächsische Eierschecke. It's a 3 layered cake that got its name from a piece of men's clothing in the 14th century that was called Schecke and was a tunic with a belt, dividing it into 3 parts.The bottom layer is a baking powder dough or a sponge cake (in my version it's somewhere similar to a cookie dough).The layer in the middle is made with quark, vanilla sauce powder and lemon juice. Since quark is hard to get by here in Canada (unless I want to spend a fortune on the cake) I substitute with cream cheese or Greek yogurt. The top layer is vanilla pudding/custard with egg yolks, butter and beaten egg whites folded in. The recipe I used is one my mom clipped out of an old "Wochenpost" which was a weekly newspaper in cold war East Germany. The taste was better than either of us remembered. Three times the work of a plain cheesecake but oh soooo worth it. This one is definitely going onto the rotation list….#eierschecke #saechsischeeierschecke #eierscheckeofinstagram #baking #bakingfromscratch #stressbaking #homemade

I love to bake and when a friend is asking for a specific cake that is a lovely memory I can't help myself and find a recipe to make it happen.Today's cake is a specialty of my very home province, Sächsische Eierschecke. It's a 3 layered cake that got its name from a piece of men's clothing in the 14th century that was called Schecke and was a tunic with a belt, dividing it into 3 parts.The bottom layer is a baking powder dough or a sponge cake (in my version it's somewhere similar to a cookie dough).The layer in the middle is made with quark, vanilla sauce powder and lemon juice. Since quark is hard to get by here in Canada (unless I want to spend a fortune on the cake) I substitute with cream cheese or Greek yogurt. The top layer is vanilla pudding/custard with egg yolks, butter and beaten egg whites folded in. The recipe I used is one my mom clipped out of an old "Wochenpost" which was a weekly newspaper in cold war East Germany. The taste was better than either of us remembered. Three times the work of a plain cheesecake but oh soooo worth it. This one is definitely going onto the rotation list....#eierschecke #saechsischeeierschecke #eierscheckeofinstagram #baking #bakingfromscratch #stressbaking #homemade

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