Almost Rákóczi: Szilágyi-túrós (cottage cheese cake)

Sziágyi-túrós (cottage cheese cake), photo: Szilágyi-Nagy Ildikó

Rákóczi-túrós is a famous Hungarian dessert, but I am not going to write about this egg white covered cottage cheese cake. Personally, pure egg white is among those ingredients I am unable to take into my mouth. I decided to elaborate my own Rákóczi-túrós once, with meringue instead of beaten egg white. But this promise is still waits for me to fulfill.

Sziágyi-túrós (cottage cheese cake), photo: Szilágyi-Nagy Ildikó

Instead, I prepared a rather similar cake. Szilágyi-túrós has also cottage cheese in the pastry, which is especially rich. This sweet was one of my the favorites in the winter, when your body asks you for more energy. Using white sugar always makes me feel uncomfortable. I substitute it for honey or some kind of unrefined cane sugar, for example, muscovado, if I can. So use the sugar of your taste. (In case of a dough, remember that yeast doesn't work with stevia.)

Sziágyi-túrós (cottage cheese cake), photo: Szilágyi-Nagy Ildikó

Pastry:

4 eggs

100 gr sugar

1 package vanilla sugar

250 gr cottage cheese

150 gr butter, melted

2 dl sour cream (1 cup)

250 gr flour

0,5 package backing powder

1 pinch of salt

Cover:

250 gr cottage cheese

50 gr sugar

2 eggs

50 gr raisins

1 tablespoon breadcrumbs

Sziágyi-túrós (cottage cheese cake), photo: Szilágyi-Nagy Ildikó

3 tablespoons apricot jam

I mixed the ingredients of the pastry and poured the mixture into an oven. I began to bake the pastry. I mixed the ingredients of the cover, except the apricot jam. After the pastry baked 20 minutes, I took out, spread the apricot jam, and the cottage cheese filling. I did it very quickly and then placed the cake into the oven for another 20-30 minutes.

Sziágyi-túrós (cottage cheese cake), photo: Szilágyi-Nagy Ildikó