The name of this dessert is another proof of the uniqueness of our language: Hungarian language is cut out for playing with the words and creating witty expressions. The literal translation of búvártúrós could be diving cottage cheese, describing the cottage cheese islands spooned on the batter that sink into the cocoa cake during the baking process. It’s an easy-to-make dessert, the ingredients of both the batter and the cottage cheese cream just have to be mixed up, and can go in the oven instantly.

Ingredients:

• 500 g (~4 cups) flour
• 2 tsp baking soda
• 2 tbsp cocoa powder
• 2 eggs
• 200 g (~1 cup) sugar
• 1/2 tsp vanilla extract
• 50 ml (~3 tbsp) oil
• 700 ml (~3 cups) kefir

For the cottage cheese cream:

• 500 g (~1 lb) cottage cheese
• 60 g (~1/3 cup) sugar
• zest of a half lemon
• 1/4 tsp vanilla extract
• 2 eggs
• 120 g (~1/2 cup) soft butter
• 100 g (~2/3 cup) raisins

Size of the baking pan: 35×30 cm (11×13 inch)

Soak the raisins in water. Grease and flour a baking pan. Preheat the oven to 180°C / 356°F.

Mix cottage cheese with vanilla, sugar, eggs, butter and lemon zest. Set aside.

In a small ball combine the flour with baking soda and cocoa powder. In a separate bowl beat the eggs with sugar and vanilla. Mix in the oil, then gradually add the dry ingredients and kefir. The batter should be thick, but still fluid. Pour it into the prepared baking pan.

Drain the raisins and stir in the cottage cheese mixture. Spoon piles from this mixture on top of the batter. Bake it for 40-45 minutes or until a cake tester comes out clean.