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Rákóczi curd cheese cake served
Classic Hungarian dessert with sweet curd filling and apricot meringue topping

Rákóczi curd cheese cake

Author: Flavelo
Recipes Cakes and Desserts
Creation of master confectioner János Rákóczi, brilliantly combining three basic textures: crumbly shortcrust pastry, creamy lemony curd cheese, and a crisp-sticky apricot meringue lattice top. This is not just a cake, but a structural masterpiece where every layer supports the other.
🕒 Prep Time 30 mins
🍳 Cook Time 45 mins
⌛ Total Time 2 hrs 15 mins
🍽️ Servings 10 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Cake tin (springform).
  • Sieve: for pressing curd.
  • Piping bag: for lattice (optional).

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat oven to 180°C. Rub cold butter with flour, baking powder, salt, and 50g sugar. Add 1 egg yolk and knead quickly.

Tip: Hand heat melts butter, so work fast! If butter melts before baking, pastry will be hard, not short.
2 ✓

Press dough into tin base, prick with fork, and blind bake for 10-12 minutes.

Tip: Pricking allows steam to escape so the bottom doesn't bubble up.
3 ✓

Press curd cheese through a sieve. Mix with sour cream, vanilla sugar, lemon zest, and 2 egg yolks.

Tip: Pressing breaks curd lumps, making filling much creamier and silkier.
4 ✓

Pour curd cream onto pre-baked base and return to oven for 25 minutes until cream sets.

Tip: Egg yolk proteins coagulate (set) with heat, holding the cream together.
5 ✓

Whisk 2 egg whites (remaining from dough and cream, use 3 if you have) with icing sugar into stiff peaks.

Tip: Foam is good when it holds a peak and doesn't droop.
6 ✓

Remove cake. Spread thinly with apricot jam, then pipe lattice of egg foam on top. Fill lattice gaps with jam.

Tip: Jam acidity counterpoints sugary foam.
7 ✓

Return to oven at 150°C (lower heat!) and dry for approx 10-15 mins until foam is golden brown.

Tip: We aren't baking now, just drying to crust the foam (start of Maillard reaction due to sugar).

Recipe FAQ

Why is the curd filling watery?
If the curd was too wet, or you didn't add enough binder (egg yolk, maybe semolina). Use curdy, drier curd cheese.
How to get a nice lattice on top?
Use a piping bag with a star nozzle, and draw lines with decisive movements.

Ingredients

  • 250 g Plain flour
  • 150 g Butter (cold)
  • 100 g Caster sugar
  • 3 pcs Eggs (separated)
  • 10 g Baking powder
  • 500 g Curd cheese (or Quark/Ricotta)
  • 200 ml Sour cream
  • 10 g Vanilla sugar
  • 150 g Apricot jam
  • 50 g Icing sugar
  • 1 pc Lemon (zest grated)
  • 1 pinch Salt