Traditional Hungarian Cottage Cheese slice (Rakoczi Turos) sitting on the plate

Traditional Rákóczi Cottage Cheese Slice (Rakóczi Túrós)

A soft, creamy túrós layer on a tender base, finished with a light meringue topping — a true Hungarian classic.

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Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 6

Course: Dessert

Cuisine: Hungarian

Calories: 260

Ingredients Method Nutrition Notes

Ingredients

2 ½ cups all‑purpose flour
1 teaspoon baking powder
⅔ cup butter or margarine about 10 tablespoons
½ cup powdered sugar
1 packet vanilla sugar or 1 teaspoon vanilla extract
3 egg yolks
1 tablespoon sour cream

Filling

2 eggs
1 ⅓ cups farmer’s cheese / dry curd cottage cheese / ricotta mix 30 dkg túró ≈ 1 ⅓ cups — farmer’s cheese is the closest in the US
½ cup powdered sugar
⅓ cup raisins
2 tablespoons semolina cream of wheat works too
Zest of 1 lemon

For the topping

½ cup apricot jam
3 egg whites
¾ cup granulated sugar

Method

Instructions
1. Prepare the dough.
Mix the flour with the baking powder. Rub in the cold butter until the mixture resembles soft crumbs. Add the sugar, vanilla sugar, egg yolks, and sour cream. Knead into a smooth dough and refrigerate for 30 minutes.
2. Pre‑bake the base.
Preheat the oven to 160°C (320°F). Roll out the dough and place it into a 25×30 cm baking tray. Prick the surface with a fork and bake for 10–15 minutes until lightly set.3M
3. Make the filling.
Beat the egg whites until stiff. In a separate bowl, mash the cottage cheese with a fork, then mix in the powdered sugar, raisins, egg yolks, semolina, and lemon zest. Fold in the beaten egg whites gently, in portions.
4. Assemble and bake.
Spread a thin layer of apricot jam over the warm, pre‑baked base. Spoon the cottage cheese filling on top and smooth it out. Lower the oven temperature to 140°C (285°F) and bake for 10 minutes, until the edges begin to brown.
5. Prepare the meringue.
Beat the egg whites with the granulated sugar until thick, glossy, and stable.
6. Finish the cake.
Spread the meringue evenly over the baked cottage cheese layer. Reduce the oven temperature to 120°C (250°F) and dry the meringue for about 20 minutes, until lightly crisp on the outside.

Nutrition

Calories: 260kcal

Notes

🍰 Recipe Notes

• About the Cheese

For the most authentic texture, use farmer’s cheese or dry curd cottage cheese. If you can’t find it, mix ricotta with a little extra semolina to help it firm up. Avoid wet cottage cheese — it makes the filling too soft.

• Raisins or No Raisins

Traditional Rákóczi túrós includes raisins, but you can leave them out if you prefer a cleaner, lighter filling. If using them, soak them in warm water or rum for 10 minutes to make them soft and plump.

• Lemon Zest

Freshly grated lemon zest is essential — it brightens the filling and balances the sweetness. Don’t skip it.

• Dough Texture

The dough should come together easily but stay soft. If it feels dry, add ½–1 teaspoon more sour cream. If it feels sticky, dust lightly with flour while kneading.

• Pre‑baking the Base

Don’t skip the first bake. Pre‑baking keeps the bottom from getting soggy once the filling goes on top. Bake just until the surface looks set — not browned.

• Apricot Jam Layer

Use a smooth, good‑quality apricot jam. Spread a thin, even layer — it adds sweetness and a beautiful tang that balances the creamy filling.

• Folding the Egg Whites

Fold gently to keep the filling light. Overmixing will deflate the egg whites and make the filling dense.

• Meringue Tips

The meringue should be thick, glossy, and stable. If it looks runny, keep beating. Drying it at a low temperature gives it that classic soft‑inside, crisp‑outside finish.

• Cutting the Cake

Let the cake cool completely before slicing. The layers set as they cool, and the slices will hold their shape beautifully.

• Storage

Store covered in the refrigerator for up to 3 days. The meringue stays soft and the flavors deepen overnight.

Good appetite,

Iren

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