Austrian Eierschecke

Ingredients

The Austrian adaptation of Eierschecke differs from the original German version in a few ways. Firstly, the Austrian version incorporates a shortcrust pastry base instead of a yeast dough. Secondly, the filling in the Austrian Eierschecke is lighter and more custard-like, achieved by using quark cheese. Lastly, the Austrian version adds a meringue topping, giving the dessert an airy and elegant touch. We alse have the original recipe for Eierschecke, so you can check it out.

• For the shortcrust pastry: For the shortcrust pastry:
• 200g (1 ⅔ cups) all-purpose flour 200g (1 ⅔ cups) all-purpose flour
• 100g (½ cup) unsalted butter, cold and cubed 100g (½ cup) unsalted butter, cold and cubed
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 1 egg yolk 1 egg yolk
• 1 tablespoon cold water 1 tablespoon cold water
• For the filling: For the filling:
• 500g (2 cups) quark cheese 500g (2 cups) quark cheese
• 150g (¾ cup) granulated sugar 150g (¾ cup) granulated sugar
• 3 eggs, separated 3 eggs, separated
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• For the meringue topping: For the meringue topping:
• 3 egg whites 3 egg whites
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 38g, 25g
• Protein: 9g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round baking dish.
2. 2.
   In a large bowl, combine the flour, butter, sugar, egg yolk, and cold water. Mix until the dough comes together. Press the dough evenly into the bottom of the prepared baking dish.
3. 3.
   In another bowl, whisk together the quark cheese, sugar, egg yolks, vanilla extract, and lemon zest until smooth.
4. 4.
   In a separate clean bowl, beat the egg whites until stiff peaks form. Gradually add the sugar for the meringue topping and continue beating until glossy.
5. 5.
   Gently fold the beaten egg whites into the quark cheese mixture until well combined. Pour the filling over the shortcrust pastry in the baking dish.
6. 6.
   Bake for 40-45 minutes, or until the filling is set and the top is lightly golden.
7. 7.
   Remove from the oven and let it cool completely before serving. The Eierschecke can be enjoyed warm or chilled.

Treat your ingredients with care...

• Quark cheese — If you can't find quark cheese, you can substitute it with a mixture of equal parts ricotta cheese and Greek yogurt.
• Shortcrust pastry — Make sure the butter is cold and cubed to achieve a flaky texture in the pastry.

Tips & Tricks

• For a twist, you can add a layer of fruit preserves or fresh berries between the shortcrust pastry and the filling.
• Dust the Eierschecke with powdered sugar before serving for an elegant touch.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
• Make sure to let the Eierschecke cool completely before cutting into slices to ensure clean cuts.
• Store any leftovers in the refrigerator for up to 3 days.

Serving advice

Serve the Austrian Eierschecke as a delightful dessert after a traditional Austrian meal. It pairs wonderfully with a cup of Viennese coffee or a glass of sweet Austrian dessert wine.

Presentation advice

To present the Eierschecke beautifully, dust the top with powdered sugar and garnish with a sprig of fresh mint. Cut into neat slices and serve on elegant dessert plates.