Vegan Rákóczi-style Curd Cake

Base (Biscuit layer): Crush the biscuits and mix them with the coconut oil. Press the mixture evenly into the bottom of a 12 cm cake pan.

Cream (Curd layer): Mix all the ingredients until smooth, then spread it evenly over the biscuit base.

Baking:

• In an Airfryer: 160°C for 20 minutes.
• In a traditional oven: 175°C for 30 minutes.

Garnish (Meringue layer + Jam): Beat the egg white with the sweetener and citric acid until it forms stiff peaks. During the last 5 minutes of baking, spoon or pipe the meringue onto the top of the curd cream. Place dots of apricot jam between the meringue peaks, then continue baking until the meringue gets a light golden color.

💡 Tip: Let it cool completely before slicing—this ensures the perfect consistency.