RUF Eierschecke Baking Mix 462g / 16.29oz


RUF Eierschecke Baking Mix 462g / 16.29oz

Sale price$5.28 USD
$11.43 /kg

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RUF Eierschecke baking mix 462g / 16.29oz NET. WT.

Saxon-style egg cake - wonderfully moist and fluffy. A popular cake speciality with three delicious layers: The RUF egg cake was developed based on tried-and-tested recipes from Saxony and Thuringia. The light and moist cake consists of a crispy shortcrust pastry, a delicate quark and egg filling and the typical egg cake mixture. The quark content means that the egg cake tastes pleasantly fresh even on warm days. Thanks to the simple preparation, the Saxon-style egg cake is quickly on the cake buffet!

And it’s that easy:

Preparation temperature

Top/bottom heat: approx. 200 °C
Convection: approx. 180 °C
Baking time: approx. 70 minutes


You also need:
For the dough:
100 g soft butter
1 egg (size M)

For the quark filling:
500 g low-fat quark (where quark is not available, such as in the USA, sour cream can be used)
150 ml milk (1.5% fat)
2 eggs (size M)

For the piebald mass:
40 g sugar
300 ml milk (1.5% fat)
125g butter
3 eggs (size M)


To make dough:
Put the baking mix, 100 g butter and an egg in a mixing bowl and use an electric hand mixer (dough hook) to mix until you have a smooth dough. Put the dough in a springform pan (Ø 26 cm) lined with baking paper and press it firmly onto the base and the edge. Make the topping:
Put the cream powder for the quark filling in a mixing bowl with the quark, 150 ml milk and 2 eggs and stir with a whisk until smooth. Put the quark mixture on the base. Take about 4 tablespoons of the 300 ml milk and mix with the powder for the pie crust mixture and the sugar. Bring the remaining milk to the boil. Take the milk off the heat, add the mixed powder and bring to the boil while stirring constantly. Add the butter to the still warm mixture and stir well. Separate the 3 eggs. Stir the egg yolks into the mixture. Beat the egg whites in a fat-free mixing bowl with an electric hand mixer (whisk) until stiff. Fold the egg whites into the mixture and then spread over the quark mixture. Baking:
Bake the cake on the middle rack in the preheated oven. After about 40 minutes of baking, cover the cake with aluminum foil. After baking, let the cake cool in the tin for about 30 minutes. Carefully remove the cake from the tin with a knife and place it on a cake rack to cool.



Baking mix: wheat flour , sugar, baking powder (acid diphosphates, raising agent sodium hydrogen carbonate, starch), flavouring.

Cream powder for quark filling: sugar, starch, modified starch, acidifier citric acid, flavouring.

Cream powder for pie crust: starch, table salt, flavouring.


May contain traces of Egg , Milk , soy and Nuts contain.

Nutritional information per 100g prepared:

energy 1065 kJ
energy 255 calories
Fat 12.09g
hereof: saturated fatty acids 7.02g
carbohydrates 26.03g
of which sugar 15.08g
protein 8.01g
Salt 0.28g

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