Rákóczi Cottage Cheese Cake

If you haven’t heard about this cake yet, let me introduce this palatial dessert that has nothing in common with the great Hungarian Imperial Prince Rákóczi.

A smart confectioner, with the same surname – Rákóczi created this 3 layer- delicacy. In fact the original recipe calls for a lattice designed top but my version is a bit ground-breaking: it was made in a cake shape and no lattice on top… different, but worth to try.

INGREDIENTS:

Base:

•             150 g flour

•             50 g butter

•             50 g caster sugar

•             1 egg yolk

•             60 g sour cream

•             ½ packet of baking powder

•             1 pinch of salt

Filling:

•             1 kg cottage cheese

•             100 g sour cream

•             200 g caster sugar

•             2 egg yolks

•             1 coffee spoon of vanilla flavour

•             zest of 1 lemon

•             1 pinch of salt

•             3 tablespoons of cream of wheat

Meringue on top:

•             3 egg whites

•             200 g caster sugar

Apricot jam, strawberry jam

METHOD:

1.            Combine the ingredients of the base and transfer it to a cake-pan lined with parchment paper.

2.            Combine the ingredients of the filling.

3.            Pre-bake the base for 5-6 minutes in a preheated oven(180 C degrees).After that spread the filling onto the pre-baked base and bake it for another 20 minutes.

4.            Prepare the meringue: beat the egg whites with the caster sugar until stiff.

5.            Put the meringue into a foam bag and once the cake is baked, draw swirls on the top of it.

6.            Put it back to the oven and bake it for another 5-7 minutes.

7.            At the end decorate the top of the cake with small jam dots.

Let it cool, remove the cake ring and place the cake onto a nice plate. Serve with a delicious cup of coffee and enjoy. Believe me, these flavours make the world a better place.