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Rákóczi Cottage Cheese Cake

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.



•             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


•             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


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.

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