Sächsische Eierschecke

Ingredients

Active dry yeast

1 packet (7g)

Warm milk

1 cup (250ml)

Granulated sugar

1/2 cup, divided

All-purpose flour

3 cups

Unsalted butter

1/2 cup, softened

Large eggs

4, divided

Quark (or ricotta cheese as a substitute)

2 cups

Vanilla extract

1 teaspoon

Lemon zest

1 tablespoon

Milk (for custard layer)

1/4 cup

Instructions

1. In a small bowl, dissolve the yeast in warm milk along with 1 teaspoon of sugar. Let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine 2 1/2 cups of flour with half of the remaining sugar. Add the yeast mixture, 1 egg, and softened butter. Mix until a smooth dough forms. Knead the dough for about 5-7 minutes until elastic, then cover and let it rise in a warm place for 30 minutes.
3. Preheat the oven to 180°C (350°F). Once the dough has risen, roll it out on a floured surface and press it into a greased 9x13-inch baking dish, ensuring an even layer.
4. For the quark layer, in another bowl, combine the quark, 2 eggs, the remaining sugar, vanilla extract, and lemon zest. Mix until smooth and spread this mixture evenly over the yeast dough.
5. In a small saucepan, melt the remaining butter and let it cool slightly. In a bowl, whisk together the melted butter, 1 egg, and 1/4 cup milk until well combined. Pour this rich mixture over the quark layer.
6. Bake in the preheated oven for approximately 60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan before slicing into squares and serving.