egy szelet pite

Recipe: Light summer fruity cottage cheese cake

The Hungarian American Association of Washington’s fabulous Membership Chairperson Elizabeth Jakab submitted this recipe for a light, summer dessert. Photo credit also goes to her, showing her version of the cake in her lovely garden.

Light summer desert with HU farmer’s cheese and seasonal fruits. It’s a very forgiving recipe, may use approximate amounts. Then you can adjust next time to your own taste.


250 grams = 8.8 oz farmers’ cheese (just scoop out an approximate amount from the container)

175 grams sour cream = approx. ¾ cups

3-4 tablespoons of sugar (taste it)

2 tablespoons of flour

3 tablespoons of cream of wheat

1.5 teaspoon baking powder

Grated rind of one lemon, lime or orange

Vanilla sugar or a little liquid vanilla

2 eggs separated

fresh fruits to taste


  • Preheat oven to 350 F
  • Butter ceramic pie form or use non-stick baking spray
  • Separate eggs
  • Whip the whites till solid peaks form
  • Mix all the other ingredients together with a hand or stand mixer. It won’t be completely smooth because of the small cheese pieces.
  • Carefully mix the egg whites into the cheesy mix, trying to keep the whites still fluffy
  • Pour into the pie plate
  • Scatter on the fruits
  • Bale 35-40 minutes till light brown on the top.
  • Let it cool to lukewarm

Hungarians usually scatter a little confectioner’s sugar on top with a small sieve while still warm. Can skip. You can also use vanilla sugar or cinnamon sugar if preferred.


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