Thursday, April 5, 2012

Ricotta crepe cake

To date I haven't found a good substitute for Hungarian-style cottage cheese for baking purposes. Ricotta comes close, so when I bought two pounds of it discounted, I thought I should experiment with it in a Hungarian-inspired recipe. Turo rudi is my favorite cottage cheese dessert back home: it is a dark chocolate-coated cylinder of lemon and vanilla flavored cottage cheese. Only slightly sweet. Must be refrigerated and cannot be shipped :-(

I attempted to reproduce the Turo rudi flavor in a crepe cake. So this is really a turo rudi palacsinta torta. It turned out amazingly tasty.

11 large (11-inch) cinnamon crepes
32 oz ricotta
0.5 cup icing sugar
2 tsp vanilla
grated zest of two lemons
4 oz Ghirardelli semi sweet chocolate
0.25 cup cream

Mix the ricotta with the sugar, lemon zest and vanilla.

Prepare the crepes and as you remove them from the pan, layer them with the cream.

When all the cream is used up, finish with a layer of crepe. Put in the fridge to cool for an hour.

Chop the chocolate and add the cream. Microwave until just melted. Mix together until smooth and glossy.

Allow it to cool down a little, while stirring. Pour onto the center of the cake slowly. If its viscosity is too low, wait for it to cool more.

Refrigerate cake for at least an hour.


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