Shredded cottage cheese squares
Here is one more Hungarian recipe for túró. Reszelt túrós is highly recommended for those who aren’t on friendly terms with a rolling pin. The dough of this cottage cheese cake is just shredded in a pan. In order to be able to easily shred the dough, you have to cool it at least for 30 minutes.
For the dough:
- 450 g (~3 2/3 cups) flour
- 2 heaping tbsp cocoa powder
- pinch of salt
- 6 g (~1 1/2 tsp) baking powder
- 250 g (~1 cup) butter
- 100 g (~3/4 cup) powdered sugar
- 1 egg
- 2 tbsp milk
For the filling:
- 500 g (~1 lb) cottage cheese
- 3 egg yolks
- 120 g (~1 cup) powdered sugar
- 1 heaping tbsp sour cream
- zest of a lemon
- 3 egg whites
- pinch of salt
In a bowl combine flour, baking powder, sugar, cocoa powder and salt. Add diced butter, egg and milk, and quickly knead into a smooth dough. Wrap the dough in cling film and put in the fridge at least for 30 minutes.
In the meantime prepare the filling. Whisk cottage cheese, sugar, sour cream, lemon zest and egg yolks together. In a separate bowl beat the egg whites with a pinch of salt until stiff peaks form, then gently fold the beaten egg whites in the cottage cheese mixture.
Thoroughly grease a 20×30 cm / 8×12″ pan. Preheat the oven to 180°C / 356°F.
Split the dough in half. Using your box grater shred the first dough ball in the greased pan. On top of the dough spread the filling evenly. Finally shred the rest of the dough on top of the cottage cheese layer. Bake for 30-35 minutes or until a toothpick comes out clean.