Rákóczi Túrós (Hungarian Cottage Cheese Cake)
Rákóczi Túrós is a beloved Hungarian dessert, a delightful cake featuring a crisp shortcrust base, a creamy túró (cottage cheese) filling, and a fluffy meringue topping, often adorned with apricot jam. It's a classic 'hungaricum' known for its balanced sweet and tangy flavors.
🧂 Ingredients
- For the Pastry Base:
- 250 g Cake flour
- 60 g Sugar
- 120 g Cold unsalted butter(cubed)
- 1 large Egg yolk
- 40 g Sour cream
- 6 g Baking powder
- For the Túrós Filling:
- 750 g Túrós (Hungarian cottage cheese)(drained if very wet)
- 120 g Sugar
- 3 large Egg yolks
- 2 tsp Vanilla extract
- 1 tsp Lemon zest
- 3 large Egg whites(for French meringue)
- For the Meringue Topping:
- 3 large Egg whites
- 225 g Granulated sugar
- 51 ml Water
- 200 g Apricot jam(for drizzling (optional))
👨🍳 Instructions
- 1
Prepare the pastry: Combine flour, sugar, and baking powder. Cut in cold butter until crumbly. Mix in egg yolk and sour cream until a dough forms. Wrap and chill for 30 minutes.
💡 Tip: Using cold butter is crucial for a flaky crust. - 2
Preheat oven to 180°C (355°F). Roll out the dough to fit a 20x30 cm baking tray. Prick with a fork and bake for 10 minutes until lightly dry.
- 3
Prepare the filling: In a bowl, mix túrós, sugar, egg yolks, vanilla extract, and lemon zest until smooth. In a separate bowl, beat 3 egg whites until stiff peaks form (French meringue). Gently fold the meringue into the túrós mixture.
💡 Tip: Ensure the túrós is well-drained to avoid a watery filling. - 4
Spread the túrós filling evenly over the pre-baked pastry base. Bake for another 20-25 minutes until the filling is set.
- 5
Prepare the meringue topping: In a clean bowl, beat the remaining 3 egg whites until stiff. In a small saucepan, heat sugar and water until it reaches the soft-ball stage (112°C/234°F). Slowly drizzle the hot syrup into the beating egg whites, continuing to beat until thick and glossy (Italian meringue).
💡 Tip: Use a candy thermometer for accuracy. Be careful when pouring hot syrup into meringue. - 6
Once the cake is out of the oven, spread the meringue topping over the warm túrós filling. You can create decorative patterns or simply spread it evenly. Bake at 160°C (320°F) for about 20 minutes, or until the meringue is lightly golden and set.
- 7
Let the cake cool completely. Optionally, drizzle with warmed apricot jam before serving.
💡 Tip: Cooling completely allows the flavors to meld and makes slicing easier.
💡 Pro Tips
- ✓Authentic Hungarian túrós is preferred, but good quality farmer's cheese or quark can be substituted.
- ✓The apricot jam drizzle adds a lovely tartness that balances the sweetness of the meringue and the richness of the cheese.
- ✓For a more rustic look, some recipes suggest a 'lettuce' pattern of jam and meringue.
🔄 Variations
- Use a different fruit jam like plum or cherry for drizzling.
- Add a layer of thinly sliced apples on top of the túrós filling before the meringue.
- Some recipes omit the apricot jam and create a pattern with the meringue itself.