Eierschecke aka Egg Pie

A delicate three-layer cake, a speciality from Saxony and Thuringia.

Ingredients:

For the dough: 200 g smooth flour + to line the mould 65 g butter + grease the mould 40 g granulated sugar 1 pk egg 100 ml milk 1/2 packet of baking powder For the curd filling: 500 g of semi-skimmed cottage cheese 100 g granulated sugar 50 g butter 1 pk oats 1/2 l low fat milk 1 packet of vanilla pudding On top: 100 g butter 70 gsugar semolina 3 pcs eggplant

Procedure:

1. Beat the softened butter with the caster sugar, add the eggs, milk, mix, then gradually stir in the plain flour mixed with baking powder and spread the batter evenly into a buttered and floured cake tin 25 cm in diameter
2. Prepare the custard filling; beat together the softened butter, eggs, caster sugar and cottage cheese, add half of the custard cooked according to the instructions, mix and spread over the pastry
3. Beat the egg yolks with the semolina sugar and softened butter until foamy, mix with the remaining pudding and finally lightly stir in the stiff egg white snow, transfer to the mould and smooth the surface
4. Place the cake in the bottom of a preheated oven at 170 °C and bake for about 1 hour, so that the egg white surface does not brown, cover the cake with foil after 10 minutes of baking at the latest and then bake covered (you can remove the foil before the end of baking so that the cake turns golden brown, but you have to watch the baking).