Mix in egg yolks, sugar, vanilla, lemon zest, semolina, and sour cream until smooth.
Whip egg whites:
Beat egg whites with a pinch of salt until stiff peaks form.
Gently fold into the curd mixture — this makes the cake light and fluffy.
Bake:
Pour batter into a greased and floured square or rectangular baking pan (about 8×8 in / 20×20 cm).
Bake at 350°F (180°C) for 30–40 minutes, until golden and set.
Finish & serve:
Let cool slightly, cut into squares, and dust with powdered sugar.
Serve warm or chilled.
✨ Variations:
Add raisins soaked in rum for a traditional twist.
Some Hungarian families top it with a thin layer of apricot jam before serving. 🍑
Ashley, would you like me to also give you the recipe for the layered version (with a thin shortcrust pastry base + curd filling + top crust), which is another very popular style of túrós süti in Hungary?
