Sunday, 10 June 2012

Rákóczi-túrós/Rakoczi Hungarian curd cheese slices

This delicacy is named after a Hungarian mater pastry chef János Rákóczi. It is well famous all over the world and Hungary (whichever party shop you go in Hungary, you will find this dessert among many others). It made up from 3 layers: a crusty bottom, curd cheese and apricot cream and a soft meringue.

Rákóczi- túrós/Rakoczi curd cheese slices

For the base
250g plain flour
1tsp baking powder
120g butter
120g sugar
1 egg yolk
1dl soured cream
1tbsp lemon zest

For the filling
apricot jam
3egg yolk
500g curd cheese/Quark *more on this at the Tricks and Recommendations
150g sugar
60g bread crumbs

For the meringue
4 egg whites
80g icing sugar 

Shirt the flour and the baking powder together in a bowl, then add the butter, sugar, egg yolk, soured cream and lemon zest and work it together. Form a dough ball and knead a little so all ingredients are well incorporated. Wrap it in cling film and rest in the fridge for at least 1hour.

In the meantime you can prepare the filling. Mix together the egg yolks and the sugar until light and fluffy,then add in the curd cheese and mix again.

Preheat the oven to 180 °C.On a floured surface roll the pastry to about 5-8mm thick, put it to a prepared tin and prick it with a fork. Bake it for 20 minutes or until it is light gold in colour-but not ready yet.
Sprinkle the bread crumbs on the pastry, then spread a layer of apricot jam on top then the curd cheese filling. Put the pastry with the filling back to the oven and bake it for another 15minutes or until the filling is hardened on top slightly. Lower the oven temperature to about 100 °C. You need a lukewarm oven for the meringue to bake but not harden, you need to achieve a baked but soft meringue top.

Whip the egg whites to stiff peaks then add the icing sugar to it and mix together. Spread the mixture on top and put back to the lukewarm oven until the top hardened.

When it is completely cooled cut it with a wet knife to squares.

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