The BBC Good Food logo
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Curd cheese meringue slice

Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Total time
  • A challenge
  • Makes Slices
Classic Hungarian traybake with curd cheese filling and meringue top named after confectioner Rákóczi.


  • ( 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

  • apricot jam-for brushing the pastry

For the meringue

  • 4 egg whites
  • 150 gr caster sugar


  • STEP 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.
  • STEP 2
    On a lightly floured surface roll out the pastry and place in the greased and floured baking tray.
  • STEP 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.
  • STEP 4
    In a freestanding electric mixer whisk the egg whites for the filling and set aside.
  • STEP 5
    Mix the rest of the ingredients for the filling and then carefully fold the egg whites in.
  • STEP 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.
  • STEP 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.
  • STEP 8
    In 200 C oven bake for 5 minutes or until it's golden on the top.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content