Eierschecke mit Pflaumen: Custard cake with plums.
Eierschecke mit Pflaumen is a traditional German dessert originating from Saxony and Thuringia. It's a layered cake that consists of a yeasty dough base, a middle layer of sweet and tangy plums, and a top layer of a creamy custard made from eggs, quark or curd, and vanilla. The cake is known for its delicate sweetness balanced by the slight tartness of the plums, making it perfect for afternoon tea or as a special treat during the plum season. Often served dusted with powdered sugar, this dessert is both visually appealing and deliciously satisfying.
Welcome to a traditional taste of German cuisine! This mouthwatering Pflaumenkuchen recipe, generously shared by Silvia W-K, combines juicy plums with a creamy, rich filling, all encased in a delicate pastry crust. Perfect for any occasion, this dessert is sure to impress with its balance of sweet and tart flavors. Let's get started!
Ingredients:
For the Plum Filling:
- 750g (~1 lb 10 oz) pitted and halved plums (about 800g or ~1 lb 12 oz fresh plums)
- 40g (1.4 oz) cornstarch
- 50g (1.8 oz) sugar (adjust based on plum sweetness)
- 60ml (4 tablespoons) cold water
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For the Base:
- 250g (2 cups) flour
- 125g (4.4 oz) soft butter
- 80g (2.8 oz) sugar
- 1 pinch of salt
- 2 level teaspoons baking powder
- 1 large egg
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For the Quark Filling:
- 500g (1 lb 2 oz) low-fat quark
- 80g (2.8 oz) sugar
- 1 large egg
- 2 egg yolks (reserve the whites for meringue)
- 200g (3/4 cup) sour cream
- 200ml (3/4 cup + 2 tbsp) cream
- 25g (0.9 oz) cornstarch
- 1 packet of vanilla sugar
For the Meringue(optional):
- 2 egg whites
- 30g (1 oz) sugar
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Prep Time: 30 minutes
Cook Time: 60-65 minutes
Total Time: 90-95 minutes
Equipment: Springform pan, mixing bowl, cake rack
Servings: 10-12
Instructions:
1. Preparing the Plum Filling:
- In a saucepan, combine the plums and sugar. Stir gently and cook over medium heat.
- As the juice forms, bring the mixture to a full boil.
- Once boiling, reduce the temperature slightly, cover the pot, and let it simmer for approximately 4 minutes.
- Meanwhile, dissolve the cornstarch in 60ml of cold water.
- Increase the heat, add the dissolved cornstarch to the saucepan, and bring the mixture to a pudding-like consistency, stirring constantly.
- After boiling, transfer the mixture to a bowl and let it cool, stirring occasionally.
2. Preparing the Base:
- Preheat the oven to 160°C (320°F) with convection setting.
- In a mixing bowl, combine flour, soft butter, sugar, salt, baking powder, and one egg.
- Mix on low setting for approximately 1 minute, then knead briefly by hand to form a ball.
- Press the dough into a springform pan, ensuring the base and edges are even. Avoid creating thin areas.
- Refrigerate the pan to set the base.
3. Preparing the Quark Filling:
- In a clean mixing bowl, combine low-fat quark, sugar, one full egg, two egg yolks (save the whites), sour cream, cream (except for the meringue portion), cornstarch, and vanilla sugar.
- Stir for 1 minute until well combined.
4. Assembling the Cheesecake:
- Pour the quark mixture into the refrigerated base.
- Layer the plum filling evenly on top of the quark mixture.
- Bake in the preheated oven for approximately 45 minutes.
5. Preparing the Meringue:
- When 5 minutes remain for the cheesecake, whip the reserved egg whites in a clean bowl, gradually adding 30g of sugar until stiff peaks form.
6. Finishing the Cheesecake:
- After 45 minutes of baking, apply the prepared meringue on top of the hot cake.
- Return to the oven and bake at the same temperature for another 15-20 minutes.
7. Cooling the Cheesecake:
- Once baked, let the cake cool completely on a cake rack, ideally overnight. As it cools, small sugar pearls (little tears) will form.
- After cooling, carefully remove the cake from the form and place it on a plate.
- Cut and serve. The cake can be prepared one day in advance and kept refrigerated for 3-4 days.
Cooking Tips:
- Adjust the plum filling's sweetness based on the natural sweetness of the plums used.
- Ensure all ingredients, especially the butter and eggs, are at room temperature before starting.
- For a perfect crust, press the dough evenly in the springform pan, and don't miss refrigerating it before adding the filling.
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Attribution: This delightful recipe was proudly presented by Silvia W-K, whose culinary creations can be found online at her YouTube channel: https://www.youtube.com/@silviaw-k8036.
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