Today I want to share my special German recipe for “Eierschecke” with you.
You’ve got to try it to believe it; this cake is pure heaven in your mouth. You will just keep eating piece after piece.
What you will need:
- 1 kg (2 lbs) fresh Rhubarb
- 350 ml (1 1/2) cups Milk
- 1 package Dr. Oetker Original Pudding Powder Cream or Vanilla flavored
- 280 g (0,6 lbs) Sugar
- 250 g (0,5 lbs) soft Butter
- 1 package Vanillasugar
- 6 Eggs ( 2 of them separated )
- 400 g (0,8 lbs) Flour
- 3 tsp Baking powder
- 2 tbsp Powdered Sugar
Wash the Rhubarb and cut into 2 inch pieces, put aside for later. Bring 200ml milk to a boil, in the meantime combine 50ml milk with 20g of Dr. Oetker pudding powder and 10g sugar. Pour mixture into the boiling milk and stir well. Remove from stove, cover with tea towel or plastic wrap and let it cool down.
Combine soft butter, 200g sugar, vanilla sugar and pinch of salt, mix for about 5min to achieve a creamy consistency.
Add 4 eggs, one at a time and mix well. Combine flour, baking powder and add 1/2 of it to batter mixture. Blend well.
Add 100ml milk and the rest of flour mixture. Blend well.
Spread cake batter on 15×12 inch baking pan as seen in picture. Cover with rhubarb pieces and bake for 20min on 350°F.
Note, don´t let the cake get too brown.
Now add 2 egg yolks to the previous prepared pudding
mixture and mix well.
In a separate bowl beat 2 egg whites until firm. Add 70g sugar and beat for another 2 min. Now add the firm egg whites to the previously prepared pudding mixture. Mix well with a spoon.
Take the cake out of the oven when it´s done and pour the pudding mixture on top. Spread it
a little bit to get an even surface and bake for another 15min. Note: also here, don´t let it get too brown. The cake should be really light but well done from the inside.
Decorate the cake as desired and serve after it cools down. It tastes even better the day after……..