Hungarian Summer Fruit and Curd Cheese Cake/Ribizlis Túró torta

My favourite cake EVER! No doubt about that and I can eat about 3 slices of these at a go. But actually I am allowed to eat as much as I can, as there is hardly any sugar in it. This cake is perfect at summer time, as it is rather sour and refreshing-typical Hungarian delicacy. 

Hungarian Summer Fruit and Curd Cheese Cake or

Ribizlis Túrótorta

For the sponge
3 eggs
pinch of salt
3 tbsp sugar
3 tbsp plain flour
3 tbsp cocoa powder
50ml vegetable oil
1/2 tsp bicarbonate of soda
1/2 tsp bicarbonate of baking powder

For the filling
250g curd cheese
200ml double cream
1 vanilla pod
3 tbsp icing sugar

For the top
350-400g forest fruit or other red berry mix (can be fresh, or frozen, but defrost before using it)
1 Greens Quick Red Jel or any other red cake cover jelly

Preheat the oven to 180C and line a 23cm spring form cake tin.

Separate the eggs then with a pinch of salt beat the egg whites until it form stiff peaks. While continuously mixing with an electrical mixer add the egg yolks, then the sugar and the oil(mixing between each addition). 

Sift in the flour, cocoa powder, bicarbonate of soda and the baking powder in two lots, carefully folding in the mixture.

 If you rush this step you can ruin your whole cake. Two typical mistakes: not folding thoroughly and you will have small lumps of flour in the ready sponge, or you mix it too vigorously and you break up the air bubbles in the mixture(that you created with the mixer) and it won't rise at all in the oven.

Bake for 15-20minutes, or until the inserted wooden skewer comes out clean. Leave to cool then take it out from the pan.

For the filling

Whip the double cream until stiff peaks then add the curd cheese, vanilla seeds and the icing sugar and mix it again. If you prefer the more sweet cake than the sourish refreshing one, add 3 more tablespoon of icing sugar into the mix.

Prepare your cake cover jelly according to the instructions on the packaging- it is all different for each brand so I won't detail here. Only thing is when it is ready leave it to cool, stirring time to time. The consistency we looking for when it starts to set slightly and almost room temperature.

To assemble

Put back your cooled sponge into the cake tin without any lining. If you use baking paper, you will see the creases later on in the cake filling...not nice.

Spoon over the curd cheese filling and slightly press it down with a spoon. We want to achieve a stiff, levelled filling with no gaps on the sides. If you leave some gaps on the sides the jelly will go all the way to the bottom.

Even if your sponge shrink a little and it isn't covering the bottom side to side, fill up the gap with the filling. Arrange the fruits on top and pour your cake cover on top.

Rest the cake in the fridge at least for 3hours preferably over night.

For serving slightly open the spring form, just to release slightly but not fully.

With a knife carefully run around the edges, releasing the curd cheese filling from the tin. Otherwise what could happen that you just open the tin and the curd cheese and the jelly still stuck to the tin, the cake top would crack. 

After that you can fully open your spring from side, release the cake and transfer it to a serving plate.