No image available
Member recipe

Curd cheese meringue slice

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 1 - 12 Slices

Classic Hungarian traybake with curd cheese filling and meringue top named after confectioner Rákóczi.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.


  • ( 25x35 cm tray)
  • For the dough:
  • 250 g plain flour
  • 60 g icing sugar
  • 2 egg yolks
  • grated zest of 1 lemon
  • 100 ml soured cream
  • pinch of salt
  • pinch of baking soda
  • For the filling:
  • 500 g curd cheese (full-fat, from cow's milk)
  • 3 egg yolks
  • 2 egg whites
  • 200 ml soured cream
  • grated zest of 1 lemon
  • 150 g icing sugar
  • 2 slices of dry bread ( at least 1 day old)
  • sultanas ( optional)
  • apricot jam-for brushing the pastry
  • For the meringue
  • 4 egg whites
  • 150 gr caster sugar


    1. Place all the ingredients of the dough in a large bowl and mix well by hands. Put the dough in the fridge for half an hour.
    2. On a lightly floured surface roll out the pastry and place in the greased and floured baking tray.
    3. Poke with a fork and bake for 10-15 mins in preheated oven ( 180 C). Set aside to cool then brush with apricot jam. Reduce the oven temperature to 150 C.
    4. In a freestanding electric mixer whisk the egg whites for the filling and set aside.
    5. Mix the rest of the ingredients for the filling and then carefully fold the egg whites in.
    6. Spoon the filling over the pastry and bake for 25-30 mins. A cocktail stick inserted in the middle of the cake should come out clean.
    7. For the meringue in a freestanding electric mixer whisk the egg whites. When it's almost done, gradually add the caster sugar. The meringue should be silky and glossy. Spoon the meringue in a piping bag and criss-cross over the cake.
    8. In 200 C oven bake for 5 minutes or until it's golden on the top.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.