From Grandma with love
Paper cake is one of the greatest recipes I learnt from my Grandmother. The name was given by “the three princesses”, namely my two sisters and me when we were children. We thought that the cake was made from paper because strudel sheets looked like paper.
So, yes, one of the main ingredients is strudel sheet from which Hungarian strudel is made. It is thin like phyllo dough (and like paper). I used Csurgói Réteslap and Csík és társa Réteslap but Csurgói fitted better for this recipe.
The recipe is for a 40 x 40 cm baking pan, but I have a smaller one so I halved the quantities.
Most of the photos were made by my boyfriend as my hands were a little bit messy.
Ingredients (40 x 40 cm baking pan):
- 50 dkg (1 pound and 1.64 ounces) strudel sheets
- 50 dkg (1 pound and 1.64 ounces) cottage cheese
- 2 dl (~7 fluid ounces) sour cream
- 1 dl (~3.4 fluid ounces) milk
- 1 dl (~3.4 fluid ounces) oil
- 4 eggs
- 1 tablespoons salt
- oil for greasing
- oil, milk, sour cream for sprinkling
- Beat egg whites until stiff.
- Stir together the egg yolks, the cottage cheese, the sour cream, the milk, the oil and the salt.
- Gently stir in the whipped egg whites.
- Grease the bottom and the sides of the baking pan with oil.
- Place 1 strudel sheet (40 x 40 cm) on to the bottom of the baking pan and retain 1 sheet for the top.
- Crumple and tear the remaining strudel sheets and dip into the cottage cheese mixture.
- Put the crumpled cottage cheese buns into the baking pan.
- When the baking pan is full with the cottage cheese buns place the retained strudel sheet on to the top.
- Sprinkle it with milk-sour cream-oil mixture.
- Preheat oven to 356°F (180°C).
- Bake 40 minutes.
- Serve either hot or cold.