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Curd Cheese Cake Rákóczi Style<br />
makes 16 slices, takes 50 minutes<br />
CRUST<br />
300 g all-purpose flour<br />
100 g icing sugar<br />
200 g butter<br />
2 egg yolks<br />
1/2 lemon zest<br />
FILLING<br />
750 g dry curd farmers cheese 5 tbsp<br />
sugar<br />
3 egg yolks<br />
1 tsp vanilla<br />
1/2 lemon zest<br />
100 g raisins.<br />
MERINGUE TOPPING<br />
5 egg whites<br />
5 tbsp icing sugar<br />
5 tbsp apricot filling or jam<br />
Preheat oven to 180 °C. Mix flour with butter, add powder sugar,<br />
egg yolks and lemon zest. Roll out dough to about 1 cm thick.<br />
Half bake the dough for about 15 min.<br />
Mix curd cheese, sugar, egg yolks, vanilla, raisins and lemon zest.<br />
Get half baked dough out of the oven and smear curd cheese mix<br />
(curd cheese, sugar, egg yolks, vanilla, lemon zest and raisins)<br />
over top and place back into the oven.<br />
When almost ready, remove and reduce temperature to 120 °C -<br />
140 °C. Beat egg white with sugar and smear on top. Either pipe<br />
meringue over cheesecake surface in lattice-type rows or spread<br />
it evenly over the entire surface, using a spatula to make swirls.<br />
Bake 15 minutes or until meringue is light brown.<br />
Decorate with apricot filling or jam. Cool completely before<br />
cutting into squares.<br />
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