The recipe of Russian cream torte appeared and was widepsread between the World Wars. Despite its name this torte has nothing to do with the Russians; it was invented by a Hungarian pastry chef,...
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.
