I already made this Hungarian speciality(the original is here), 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 several layers: biscuit like bottom pasty, curd cheese, apricot and soft meringue. This time I adapted this recipe for my new baking pan: the 8 slice Zila Cake Moulds.
If you want to see the Zila range or buy some, you can do it here: Link to buy Zila Cake Mould
Rákóczi-túrós in Zila Cake Mould
For the base
250 g plain flour
1 tsp baking powder
120 g butter
120 g sugar
1 egg yolk
1 dl soured cream
1 tbsp lemon zest
For the curd cheese filling
2 eggs+1 extra egg yolk
500 g curd cheese/Quark *more on this at the Tricks and Recommendations
120 g sugar
50 g semolina
1-2 tbsp bread crumbs
1 vanilla pod
For the filling
For the meringue
2 egg whites
80 g icing sugar
Spray the Zila Cake Mould with a vegetable based releasing agent and pour in the curd cheese filling. With a soft spatula try to compress the filing into all cavities and when finished tap the Mould (placing first on a pan) to the work-surface a few times.
This is very important to avoid empty bubbles when turned up side down after baking
In a mixing bowl whip the egg whites to soft peaks then add the icing sugar and mix it to further 5 minutes until the mixture is nice and shiny. Place the meringue in a piping bag and pipe on top of the cake, leaving the slice divider lines exposed, so you know where you should cut it.
You can either put back the cake into the lukewarm oven until the top hardened or you can use a blow torch(much faster if you ask me).
All left is have a slice and enjoy.