Hungarian Raspberry Túró Cake

 Ingredients

500 g Hungarian túró (or well-drained cottage cheese/ricotta)

3 eggs

150 g sugar

1 tsp vanilla extract

100 ml sour cream

80 g all-purpose flour

1 tsp baking powder

250 g fresh or frozen raspberries

Powdered sugar for dusting

Butter for greasing the baking pan

Instructions

Preheat the oven to 180°C (350°F).

Grease a square baking pan and line it with parchment paper.

In a large bowl, beat the eggs and sugar until light and fluffy.

Add the túró, sour cream, and vanilla extract. Mix until smooth.

Stir in the flour and baking powder.

Fold in about two-thirds of the raspberries.

Pour the batter into the prepared pan and scatter the remaining raspberries on top.

Bake for 35–40 minutes, or until the cake is lightly golden and set in the center.

Allow to cool completely.

Dust generously with powdered sugar before serving.

Serving Suggestion:

Serve chilled or at room temperature with coffee or tea, just as it is often enjoyed in Hungary.

Jó étvágyat! (

Enjoy your meal!) 🇭🇺🍰