Quark Rudi

Ingredients for 1 servings:

• 300 g flour
• 200 g margarine or butter
• 1 dl sour cream
• 1 tbsp sugar
• 2 tbsp cocoa
• 1 tsp baking powder
• 500 g quark
• 200 g sugar
• 1 packet of vanilla sugar
• 1 lemon(s), untreated, zest
• 4 tbsp semolina
• 4 eggs, separated
• 100 g butter
• 200 g powdered sugar
• 3 tbsp cocoa
• 1 a few stalks of milk
• Fat for the mold
• possibly chocolate, semi-sweet

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Túró Rudi – Hungarian quark cake with chocolate icing

You will need a venison loin pan (an oblong, ribbed, cylindrical half-shell). Mix the ingredients for the dough and knead well. Roll out thinly and line the lightly greased venison loin pan with it, ensuring the dough slightly extends over the outside. For the quark filling, mix all ingredients with the 4 egg yolks. Beat the egg whites of the 4 eggs until stiff peaks form and fold into the filling. Pour the filling into the lined venison loin, fold over the overhanging dough, and smooth it down. Bake at 180°C (fan oven) until the top is firm. This takes about 25-30 minutes. The baking time may be reduced to 20-25 minutes in a preheated oven. Once cooled, turn the cake out of the pan and prepare the chocolate glaze. For the chocolate glaze, combine melted butter, powdered sugar, cocoa, and milk, and cover the cake with it. Or, the traditional way, melt semi-sweet chocolate in a warm water bath and spread it over the Túró Rudi. In Hungary, cake is served as dessert immediately after a meal. It’s served with strong mocha.