Rákóczi Túrós

• servings: 10 slices
• total time: 2 hours

Ingredients

For the pastry

• 300 grams of flour

• 150 grams of butter

• 1 teaspoon of baking powder

• 100 grams of sugar

• 2 egg yolks

• 1 dl of sour cream

• pinch of salt

For the cream

• 500 grams of cottage cheese

• 1 dl of sour cream

• the zest of one lemon

• 2 handfuls of raisins

• 150 grams of sugar

• 30 grams of wheatmeal

• 2 egg yolks

For the topping

• 4 egg whites

• 200 grams of sugar

• apricot jam

Directions

Mix the ingredients of the pastry together with your hands, roll it out and put it onto your baking tray. Prebake it for 12-14 minutes. For the cream, mix the egg yolks with the sugar until the mixture whitens, then add the cottage cheese, sour cream, raisins, lemon zest and wehatmeal, and combine well. Add the cream onto the prebaked pastry, put it back into the oven and bake for 25 more minutes at 180° Celsius.

For the merengue topping, start with whipping the egg whites, then slowly add the sugar so that it becomes a stiff mousse. Put it into a piping bag and draw bars on top of the cream. Bake it for 20 minutes and lower the temperature to 130° Celsius so that the heat slowly dries out the merengue. After you take it out of the oven, fill in the gaps between the bars with apricot jam. Let the dessert cool down and serve it.