👩🍳 Instructions:
- Prepare crust (if using):
- Mix crushed biscuits with melted butter.
- Press into the bottom of a springform pan.
- Chill while you prepare filling.
- Make filling:
- Beat egg yolks with sugar until creamy.
- Stir in túró, lemon zest, vanilla, semolina, and sour cream.
- In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.
- Gently fold into cheese mixture.
- Bake:
- Preheat oven to 175 °C / 350 °F.
- Pour filling into prepared pan.
- Bake for 40–45 minutes, until set but still slightly jiggly in the center.
- Cool & serve:
- Let cool completely, then chill for at least 2 hours.
- Dust with powdered sugar before serving, or top with fruit (cherries, apricots, or berries are traditional).
👉 Variations:
- In some regions, raisins soaked in rum are added to the filling.
- Others bake it without a crust, more like a soufflé-style cake.
- A thin fruit glaze (apricot or sour cherry) on top is also traditional in Hungarian pastry shops.
Would you like me to also share the no-bake Hungarian túrótorta version (made with gelatin and whipped cream, very popular in the summer)?