Then the mushrooms and potatoes are combined in a bowl and topped with garlic cream sauce.
The Eierschecke cake is a bit more complicated to prepare since it consists of three layers. First, you make the spongcake layer, then you add the pudding and cream curd layers and then finally you add the top foamy layer of eggs mixed with butter, sugar and a bit of pudding and cream from the bottom layers. Once you have all of the layers together, you bake the cake for 30-45 minutes at 300 degrees Fahrenheit.
Saxony is a land-locked state in Germany, so the cuisine here is less seafood-based than in other northern German cities, such as Hamburg, which are near the ocean. The Germans have a long tradition of sausage-making in all regions and potatoes were traditionally a very hearty crop that provided consistent nutrition, especially during the harsh winter months.
