Recipes · Hungarian · Cakes
Rákóczi Túrós (Hungarian Curd Cheese Slice with Meringue and Apricot Jam)
One serving has 340 kcal and 9 g protein, and at least a fifth of a woman's daily need of selenium (32%), riboflavin (25%) and phosphorus (20%). Ready in 150 minutes.
- Preparation: 90 min
- Cooking: 60 min
- Makes: 1 serving (133 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 16.5 g Flour, all-purpose
- 8.5 g Butter, cold
- 4 g Icing sugar
- 6 g Egg yolks
- 11 g Sour cream (tejföl)
- 0.2 g Baking powder
- 0.1 g Salt
- 42 g Túró (curd cheese), or quark
- 23 g Sugar (for the filling and the meringue)
- 0.3 g Vanilla extract (or vanilla sugar)
- 0.4 g Lemon zest
- 1.7 g Semolina
- 11 g Egg whites
- 8 g Apricot jam
Method
- For the pastry, rub the cold butter into the flour with the icing sugar, baking powder and salt, then add a quarter of the egg yolks and a quarter of the sour cream and knead quickly into a smooth dough. Wrap it and chill it for 30 minutes.
- Heat the oven to 180°C. Roll the pastry out to fit a baking tin (about 20 × 30 cm for twelve slices), lay it in, prick it with a fork and bake it for 12-15 minutes, until pale golden.
- Meanwhile press the túró through a sieve or mash it well with a fork. Mix it with the rest of the egg yolks, a third of the sugar, the vanilla, the lemon zest, the semolina and the rest of the sour cream until smooth.
- Spread the filling over the warm base and bake for 20 minutes, until just set. Turn the oven down to 150°C.
- Whisk the egg whites to soft peaks, then add the rest of the sugar a spoonful at a time and whisk to a thick, glossy meringue.
- Pipe or spread the meringue thickly over the filling in a lattice, and spoon the apricot jam into the gaps.
- Bake for 20-25 minutes, until the meringue is crisp on top and lightly golden at the tips.
- Leave it to cool completely in the tin, then cut it into slices with a wet knife. The confectioner János Rákóczi created it in the 1950s; it has been a classic of Hungarian cake shops and home baking ever since.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 340 kcal | 16% |
| Carbohydrates | 48.4 g | |
| Water | 61.1 mL | |
| Fiber | 0.58 g | 2% |
| Protein | 9.1 g | 19% |
| Tryptophan | 0.12 g | |
| Threonine | 0.37 g | |
| Isoleucine | 0.46 g | |
| Leucine | 0.84 g | |
| Lysine | 0.63 g | |
| Methionine | 0.22 g | |
| Cystine | 0.12 g | |
| Phenylalanine | 0.48 g | |
| Tyrosine | 0.42 g | |
| Valine | 0.56 g | |
| Histidine | 0.25 g | |
| Fat | 12.6 g | |
| Monounsaturated | 3.5 g | |
| Polyunsaturated | 0.72 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.55 g | |
| Saturated | 6.7 g | |
| Trans-Fats | 0.09 g | |
| Cholesterol | 97 mg | |
| Calcium | 76.5 mg | 8% |
| Copper | 0.06 mg | 7% |
| Iron | 1.1 mg | 6% |
| Magnesium | 11.1 mg | 4% |
| Manganese | 0.14 mg | 8% |
| Phosphorus | 143 mg | 20% |
| Potassium | 113 mg | 2% |
| Selenium | 17.6 µg | 32% |
| Sodium | 216 mg | |
| Zinc | 0.5 mg | 6% |
| Thiamin (vitamin B1) | 0.17 mg | 15% |
| Riboflavin (vitamin B2) | 0.27 mg | 25% |
| Niacin (vitamin B3) | 1.1 mg | 8% |
| Pantothenic acid (vitamin B5) | 0.58 mg | 12% |
| Pyridoxine (vitamin B6) | 0.06 mg | 5% |
| Folate (vitamin B9) | 48.6 µg | 12% |
| Cobalamin (vitamin B12) | 0.35 µg | 15% |
| Choline | 60.8 mg | 14% |
| Vitamin A | 111 µg | 16% |
| Vitamin C | 1.3 mg | 2% |
| Vitamin D (D2 + D3) | 14.3 IU | 2% |
| Vitamin E | 0.48 mg | 3% |
| Vitamin K | 0.85 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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