Rákóczi cottage-cheese tart reveals its layers in order: crumbly base, apricot jam, lemon curd and light meringue. The shine of jam between the stripes shows before cutting that this is no ordinary cake.
Method, step by step
- Knead the linzer dough quickly, let it rest for 30 minutes, then spread it on a baking sheet and bake it at 180 °C for 10 minutes. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Mix the cottage cheese with the sugar, egg, lemon zest and semolina, spread it on the pre-baked base, then bake until done. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Whip the egg whites with the sugar into a shiny, hard foam and spread it over the cooling curd layer. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Dry the meringue at a lower temperature, and fill the gaps in the meringue lattice with apricot jam. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
Practical tips and common mistakes
- Break the curd, and just dry the foam: here, the cracked roof is not a historical monument.
- Cut the ingredients to the same size, so they are prepared more evenly.
- Add the spices in several portions and taste after each larger step.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
