Curd cheese yeast cake

Name: Curd cheese yeast cake
Total time: 1 h 45 min
Yield: 12 slices
Cuisine: Hungarian
Ingredients: 500 g flour; 250 g butter; 2 egg yolks; 25 g yeast, dissolved in lukewarm milk; pinch of salt; milk, as needed for the dough; 500 g curd cheese; 3 egg yolks; 1 whole egg; 6 tbsp sour cream; pinch of salt; pinch of sugar; 2 tbsp flour; 30-50 g butter for drizzling

Time: 1 hr 45 min (about 45 min hands-on)12 slicesapprox. 450 kcal / serving (estimated)approx. 13 g protein / serving

This old-style curd cheese cake, spread on a buttery yeast dough, is less sweet than today's curd cheese bakes, so it goes well with coffee. The thick curd cheese cream owes its silkiness to egg and sour cream, while the yeast dough is soft and buttery. It is at its best fresh and lukewarm, and a few raisins or a dusting of icing sugar suit it too.

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Method

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Rub the flour and butter together on a board or in a bowl, until crumbly.
Add the egg yolks and the yeast dissolved in lukewarm milk, salt, and enough milk to form a firm, yeasted-dough consistency. Knead thoroughly.
Cover and leave to rise in a warm place for 45-60 minutes, until doubled.
Meanwhile, press the curd cheese through a sieve (if watery, squeeze it out first), and mix with the egg yolks, whole egg, sour cream, salt, sugar and flour, until smooth.
Roll the risen dough out to the thickness of a knife back on a greased tray.
Spread the curd cheese cream evenly over it, finger-thick.
Drizzle with melted butter.
Bake at 180°C for 45 minutes, until nicely golden-red.
Let cool slightly, then cut into slices.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Always press the curd cheese through a sieve, because only this makes the cream smooth. Lumpy curd cheese stays slightly grainy after baking.
If you want a sweeter cake, add 80-100 g of sugar and a little vanilla to the filling, because the original version uses only a pinch.
At the end of baking, switch off the oven and let the cake cool with the door slightly ajar, so that the curd cheese cream does not sink or crack.

Frequently asked questions

Can I add raisins?

Yes, 80-100 g of rum-soaked raisins stirred into the curd cheese cream are delicious. Grated lemon zest also lifts the flavour a great deal, especially in a sweeter version.

How long does it keep?

It keeps for 3 days in the fridge but only a day at room temperature, because the curd cheese cream spoils quickly. Take it out of the fridge before serving, so that it is not too cold.

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