👩🍳 Directions:
1. Make the filling:
Mash the curd cheese with a fork. Stir in egg yolks, sugar, vanilla, lemon zest, and sour cream. Add semolina/flour if it looks too wet. Fold in raisins if using. Set aside.
2. Make the sponge:
- Preheat oven to 350°F (175°C). Grease or line a square baking pan (8×8 or 9×9 inch).
- In a clean bowl, beat egg whites with a pinch of salt until stiff peaks form.
- In another bowl, beat egg yolks with sugar until pale and creamy. Gently fold in flour and baking powder.
- Fold in egg whites in 2 parts, keeping the mixture fluffy.
3. Assemble:
- Spread half the sponge mixture into the pan.
- Carefully spread the curd filling evenly over it.
- Top with the remaining sponge layer.
4. Bake:
Bake for 30–35 minutes, or until golden and a toothpick comes out clean. Let cool completely.
5. Serve:
Dust with powdered sugar, chill, and slice into squares. Best enjoyed slightly chilled or at room temperature.
✨ Optional Variations:
- Add a thin layer of apricot jam before the cheese filling for an extra fruity kick.
- Use vanilla sugar instead of extract for an authentic Hungarian twist.
Let me know if you want a video version, printable card, or how to make it with no gluten or sugar! Would be great to include this on your blog — Hungarian desserts are always a hit! 🇭🇺🥰