Hungarian Cheese Cake
w/ Apricot Jam
For the dough:
200 gram (1 cup) flour
1 teaspoon baking powder
100 gram (1/2 cup) sugar
10 gram (2.5 teaspoons) vanilla sugar
120 gram (1 stick) butter
juice from 1.5 lemon
For cheese filling:
1 kg (2 lb) farmer cheese)
100 (1/2 cup) gram semolina
250 gram (1.5 cup) sugar
1 teaspoon lemon grated peel
1 teaspoon vanilla sugar
3 tablespoons apricot jam
3 egg whites
3 tablespoons granulated sugar
mix the flour, baking powder and sugars in a bowl.
add the butter and crumble.
add the eggs and lemon juice.
knead it, but only until it comes together.
stretch the dough evenly inside a 9x11" baking pan
prick it with a fork and bake for about 10 minutes at 375f . Just enough to give the dough color.
let it cool while putting together the filling.
Add all the ingredients for the cheese filling in a food processor and mix it to a creamy texture.
spread thin layer of apricot jam on the cooled dough.
spread the cheese filling on top of the jam
bake in 350f for 40 minutes.
remove from oven,
beat the egg whites into a foam with the sugar,
fill it into a foam bag with a stellar beak, and then draw nice strips on top of the cheese, leaving gaps for the peach jam.
fill the strips between the egg foam with the apricot jam, then I put it back in the oven for approx. 15-20 minutes. It can be less, it is oven-dependent, the point is to get a nice crust of egg whites.