Rákóczi cottage cheese cake (Rákóczi túrós) is a classic Hungarian dessert named after the famous Hungarian pastry chef János Rákóczi. It’s a delightful mix of sweet, tangy, and creamy textures, combining a buttery shortcrust base, a rich cottage cheese filling, and a sweet meringue topping with apricot jam. Here’s how you can make it:
Ingredients
For the crust:
- 200g all-purpose flour
- 100g unsalted butter, cold and cubed
- 50g powdered sugar
- 1 egg yolk
- 1 tablespoon sour cream
- Pinch of salt
For the filling:
- 500g cottage cheese (smooth, pressed, or sieved)
- 100g granulated sugar
- 2 egg yolks
- 1 lemon (zest and juice)
- 50g semolina
- 1 tablespoon vanilla extract
- A pinch of salt
For the topping:
- 150g apricot jam
- 2 egg whites
- 100g powdered sugar
Instructions
- Prepare the crust:
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, combine the flour, powdered sugar, and salt. Add the cold butter and rub it into the dry ingredients until the mixture resembles breadcrumbs.
- Add the egg yolk and sour cream, mixing until a dough forms. If the dough is too dry, you can add a teaspoon of water.
- Roll the dough out to fit a rectangular baking dish (about 25×20 cm) or a tart tin. Prick the base with a fork and bake for about 15 minutes or until lightly golden. Set aside to cool slightly.
- Prepare the filling:
- In a separate bowl, combine the cottage cheese, sugar, egg yolks, lemon zest and juice, semolina, vanilla extract, and a pinch of salt. Mix well until smooth.
- Spread the cottage cheese filling evenly over the pre-baked crust.
- Bake for another 25-30 minutes, or until the filling sets and turns lightly golden. Let it cool slightly.
- Add the jam and meringue topping:
- Once the cake has cooled, spread the apricot jam over the top of the cottage cheese layer.
- In a clean bowl, beat the egg whites until stiff peaks form. Gradually add the powdered sugar and continue beating until glossy and smooth.
- Pipe or spread the meringue over the jam in a decorative pattern.
- Bake again for 10-15 minutes at 150°C (300°F) until the meringue is lightly golden.
- Serve:
- Allow the cake to cool completely before slicing. It’s best served at room temperature, but you can chill it for a more refreshing treat.
This dessert is a harmonious blend of textures and flavors, with the tartness of apricot jam complementing the sweetness of the meringue and the richness of the cottage cheese.
