Summary

Ingredients

For the dough:

• 300 grams flour
• 200 g mararine or butter
• 1 dl sour cream
• 1 tablespoon sugar
• 2 tablespoon cocoa
• 1 teaspoon Baking powder

For the filling:

• 500 g quark
• 200 g suar
• 1 packet vanilla sugar
• 1 lemon (s), untreated, remove the zest it
• 4 tablespoon semolina
• 4 egg (s), separated

For the cast:

• 100 g butter
• 200 g powdered suar
• 3 tablespoon cocoa
• 1 a few stems milk
• Fat for the shape
• possibly semi-sweet chocolate

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Instructions

1. You need a deer back shape (elongated, ribbed, cylindrical half-shell).
2. Mix the ingredients for the dough and knead well. Roll out thinly and use it to lay out the lightly greased saddle of venison shape so that the dough protrudes slightly outwards.
3. For the quark filling, mix well all the ingredients with the 4 egg yolks. Beat the egg whites of the 4 eggs into egg whites and fold into the filling. Pour the filling into the saddle of venison, fold over the overhang and smooth it out.
4. Bake at 180 ° (fan oven) until the top becomes hard. It takes about 25-30 minutes. The baking time may be reduced to 20-25 minutes in a preheated oven. After cooling, turn the cake out of the mold and prepare the chocolate topping.
5. For the chocolate icing, stir together melted butter, powdered sugar, cocoa and milk and cover the cake with it. Or - the traditional way - melt the semi-dark chocolate in a warm water bath and use it to spread the Túró Rudi.
6. In Hungary, cake is served as a dessert right after a meal. You drink strong mocha with it.