Curd Cheese Cake

Name: Curd Cheese Cake
Total time: 1 h 15 min
Yield: about 12 slices
Cuisine: Hungarian
Ingredients: 120 g butter; 6 egg yolks; 140 g sugar; 140 g grated or sieved curd cheese (túró); 140 g peeled, ground almonds; 2 tbsp breadcrumbs; zest of 1 lemon; 6 egg whites; icing sugar for dusting

Time: 1 hour 15 minutesabout 12 slicesapprox. 250 kcal / serving (estimated)approx. 7 g protein / serving

This curd cheese cake is no relation of today's cheesecakes but an old bourgeois bake: it is made from butter, eggs, curd cheese and ground almonds, without flour and with only a few breadcrumbs. It is moist, light and gently lemony, topped with nothing but icing sugar. It is simple to make, and a perfect cake to offer guests with coffee.

Open in Receptnaptár — serving calculator, cook mode, save

📱 Keep the screen awake while cooking

Method

Tap a step once you've finished it.

Beat the butter with the egg yolks and sugar until fluffy.
Add the curd cheese, ground almonds, breadcrumbs, and lemon zest, mix well.
Whisk the egg whites to stiff peaks and gently fold into the mixture.
Bake in a buttered, floured cake tin, slowly (about 160°C), for 45 minutes.
Once cool, dust generously with icing sugar.

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

Tips

Let the butter soften to room temperature, because cold butter cannot be creamed and the cake will be heavy and dense.
Dry, crumbly cow's milk curd cheese is best, because moist curd cheese can easily leave the middle of the cake sticky.
Let the cake cool in the tin, because it is fragile while warm and easily breaks apart when lifted out.

Frequently asked questions

Can I use ground walnuts instead of almonds?

Yes, walnuts give the cake a stronger, distinctive flavour, so increase the amount of lemon zest in that case. Ground hazelnuts also work well.

How long does it keep?

It keeps for 3-4 days in the fridge, and by the next day it is denser and more flavourful. Take it out of the fridge an hour before serving, and dust it with fresh icing sugar.

Similar recipes

Amália Cake · Hungarian
Meringue Cake · Hungarian
Käsekuchen (German quark cheesecake, lightly lemony) · German
Stefánia Cake · Hungarian
Lemon Cake · Hungarian
Torta di ricotta light (light lemon ricotta cake) · Italian

More hungarian ideas

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch