Redcurrant-semolina cream cake

by | Jul 15, 2022 | Desserts

Currants are member of the genus Ribes in the gooseberry family Grossulariaceae, they have long been cultivated in Europe. The berries grow in clusters on shrubs that thrive in northern climates with warm summers and cold winters. They are quite sour on their own, but when added to a sweet dessert or simmered down into a jam, they are utterly fantastic. I learnt the recipe of this redcurrant-semolina cream cake from my mother. It consists of two sponge cake layers, which are sandwiched with a thick redcurrant sauce and a buttery semolina cream filling.

Red currants
Redcurrants – photo:
Redcurrant-semolina cream cake
Redcurrant-semolina cream cake – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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