Sweet Ricotta Slice (Hungarian Rakoczi Turos)
“Rákóczi Túrós” is a Hungarian curd cheese cake. The base is a thin sweet shortcrust pastry, covered with a thin layer of apricot jam, followed by a layer of sweetened curd cheese (like fresh ricotta) that is topped with meringue. This tasty cake is named after János Rákóczi, a Hungarian master patisserie who invented it for the 1958 Brussels World Expo.
You need to prepare the 4 layers, then assemble the slice, and bake in 160degC oven for 20-30min.
The Dough:
This is a sweet shortcut pastry dough.
300g Flour (All Purpose Plain)
200g Butter (unsalted)
100g White Sugar
7g Baking Powder
1 teaspoon Vanilla extract or essence
2 Egg Yolk
1 Lemon skin grind
Pinch of Salt
Combine the dry ingredients first, then add the others.
Refrigerate for 15-20min.
Spread in out evenly in a pre-buttered baking pan (use the palm of your hand)
Pierce the top several times with a fork.
Bake in a 180degC oven for 15 minutes.
Let it cool down.
Prepare the smooth Apricot Jam, you will need 250g to spread on the dough and and 50g for the top of the meringue.
Prepare the Ricotta Filling:
500g Fresh Ricotta (dry as possible)
3 Egg Yolk
2 tablespoon Honey
100g White Sugar (optional, i like it sweet)
50g Sultanas
2 tablespoon Sour Cream
3 Tablespoon Semolina
1 Lemon grind
½ lemon Juiced
1 Teaspoon Vanilla Essence or Extract
Combine all above with the Ricotta, then let it rest for 30-60min to let the semolina soak up the water content.
The Meringue Topping:
6 Egg Whites
200g White Sugar - add this gradually while beating
2-3 drops of Lemon Juice
Beat it up till you get a firm meringue.
The assembling:
Spread the 250g Apricot jam on the top of the cooled down pastry, spread the Ricotta on the top of it.
Spread approx. half of the meringue on the top of the Ricotta mix, smoothen out the top evenly.
Use a piping bag, and decorate the top in a horizontal and vertical cross pattern.
Drop some apricot jam in the middle of the squares. (thats about 50g of Apricot Jam)
Bake it in about 160degC fan forced oven for about 30-40 minutes.
Let it cool down before slicing.
