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
1 egg yolk
1dl soured cream
1tbsp lemon zest
For the filling
500g curd cheese/Quark *more on this at the Tricks and Recommendations
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.
When it is completely cooled cut it with a wet knife to squares.