Rákóczy túrós sütemény / Rákóczy cottage cheese cake
for the pastry:
1 ½ cup flour
1 ¼ stick butter
1 teaspoon baking powder
½ cup sugar
2 egg yolks
½ sour cream
pinch of salt
3 Tbsp apricot preserves
for the cream
1 lb. cottage cheese
½ cup sour cream
zest of one lemon
½ cup raisins
¾ cup sugar
3 Tbsp. cream of wheat
2 egg yolks
for the topping
4 egg whites
½ cups granulated sugar
¾ tbs cream of tartar
½ jar apricot preserves (about ½ lb.)
Preheat oven to 350 ° F.
Mix the ingredients of the pastry together with your hands, roll it out and put it into a greased and floured 8”x11” cookie sheet.
Prebake for 15-20 minutes.
Remove from oven and spread 3 Tbsp. apricot jam on top.
Mix the egg yolks with the sugar until the mixture whitens, then add the cottage cheese, sour cream, raisins, lemon zest and cream of wheat, and combine well.
Spread cream onto the prebaked pastry, put it back into the oven and bake for 25 more minutes at 350° F. Remove from oven.
Beat egg whites with an electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tbsp at a time, until sugar is dissolved and stiff, glossy peaks form.
Put meringue into a piping bag and draw bars on top of the cream.
Lower the temperature to 285°F. Leave cake in the oven until the heat slowly dries out the meringue and just starts to change color.
Remove from oven.
Warm apricot preserves. With a piping bag, or a small spoon, fill in the gaps between the meringue with the apricot preserves.
Cool cake completely on a rack before serving.
Prepare the cream before the pastry dough is made.
While the cake is in the oven the second time, make the meringue.