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Rákóczi túrós torta served

Rákóczi Túrós Torta

Rákóczi Túrós Torta is one of the best-known classics of Hungarian confectionery. It is named after master confectioner János Rákóczi, who created this iconic dessert in the mid-20th century. The perfect harmony of the crispy pastry base, the creamy curd cheese filling, and the soft meringue has rightfully made it one of the emblematic sweets of Hungarian cuisine.

Prep Time 30 min
Preparation 45 min
Total 1 hr 15 min
2700 Kcal
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Ingredients for this recipe

Servings: 10
⭕ 250 g All-purpose flour
⭕ 150 g Butter
⭕ 100 g Sugar
⭕ 3 Eggs
⭕ 10 g Baking powder
⭕ 500 g Curd cheese
⭕ 200 ml Sour cream
⭕ 10 g Vanilla sugar
⭕ 150 g Apricot jam
⭕ 50 g Powdered sugar

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    Preparation Steps

    1

    Preheat oven to 350°F (180°C) and grease a cake pan.

    2

    Combine the flour, butter, and baking powder until it resembles coarse crumbs. Then, add one egg yolk and the sugar to form a dough.

    3

    Press the dough into the bottom of the prepared cake pan and bake for 10 minutes.

    4

    In a bowl, mix the curd cheese, sour cream, vanilla sugar, and one egg until you have a creamy filling.

    5

    Pour the filling over the pre-baked crust and bake for an additional 25-30 minutes, or until the filling is set.

    6

    Whisk the remaining egg whites with powdered sugar until stiff peaks form.

    7

    Spread the apricot jam over the top of the cake, then evenly spread the meringue over the jam.

    8

    Return the cake to the oven and bake at a low temperature for 10 minutes, or until the meringue is golden brown.

    9

    Let the cake cool for at least 1 hour before serving to allow the flavors to meld.