Rigo Jancsi Cake

Rigo Jancsi Cake - A Sweet Love Story

I am thrilled to share with you the recipe for a dessert with a love story and tradition: Rigo Jancsi Cake. This is not just a cake, but a symbol of passion and romance, inspired by the story of the famous violinist Rigo Jancsi and Princess Clara Ward. This traditional dessert gained popularity in the Austro-Hungarian Empire and is now appreciated worldwide. So, let’s embark on the preparation of this delicious cake, lovingly dedicated to my friend Medi. Happy birthday, Medi! May you have all the best in the world!

Total preparation time: 1 hour
Baking time: 25 minutes
Number of servings: 12

Ingredients

For the base:
- 5 eggs
- 120 g sugar
- 70 g flour
- 20 g cocoa
- 2 tablespoons oil
- 1 teaspoon baking powder
- a pinch of salt

For the cream:
- 2 eggs
- 200 g sugar
- 300 ml milk
- 2 tablespoons flour or cornstarch
- 50 g dark chocolate
- 100 g butter or margarine

For the glaze:
- 1 tablespoon cocoa
- 1 tablespoon cornstarch
- 5 tablespoons powdered sugar
- 2-3 tablespoons cold water

Preparation

Step 1: Preparing the base

1. Preparing the ingredients: Start by separating the egg whites from the yolks. Make sure all ingredients are at room temperature, as this will help achieve a fluffier base. Prepare a cake pan (24 cm in diameter) lined with parchment paper.

2. Beating the egg whites: In a large bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, continuing to mix until the mixture becomes firm and glossy.

3. Incorporating the yolks: In another bowl, whisk the yolks with the oil until creamy. Add this mixture to the egg whites, gently folding with a spatula to retain air in the batter.

4. Adding the dry ingredients: Sift the flour, cocoa, and baking powder together. Gradually add them to the egg mixture, folding carefully from the bottom up to avoid lumps.

5. Baking: Pour the batter into the prepared pan and level the surface. Place the pan in a preheated oven at 180°C and bake for 25 minutes, or until a tester inserted in the center comes out clean. After baking, let the base cool in the pan for 10 minutes, then transfer it to a rack to cool completely.

Step 2: Preparing the cream

6. Cooking the cream: In a saucepan, beat the eggs with the sugar until frothy. Add the flour or cornstarch, mixing well. Start adding the milk gradually, stirring continuously to prevent lumps. Place the saucepan over low heat and continue stirring until the mixture thickens into a paste.

7. Incorporating the chocolate and butter: Once the cream has thickened, remove it from the heat and add the broken chocolate pieces. Mix well until completely melted. Then, incorporate the butter, stirring until smooth. Cover the cream with plastic wrap, letting it cool to room temperature, then transfer it to the refrigerator for 30 minutes.

Step 3: Preparing the glaze

8. Mixing the glaze ingredients: In a small bowl, mix the cocoa, cornstarch, and powdered sugar. Gradually add the cold water, stirring until you achieve a smooth mixture with a slightly fluid consistency.

Step 4: Assembling the cake

9. Cutting the base: Once the base has completely cooled, cut it horizontally into two equal parts.

10. Soaking the base: You can choose to soak each layer with a syrup made of water and sugar or with coffee for added flavor.

11. Adding the cream: Spread half of the cream over the first layer of the base, then place the second layer on top. Spread the remaining cream over this layer.

12. Glazing the cake: Pour the chocolate glaze over the cake, ensuring it spreads evenly across the entire surface. Let the cake sit in the refrigerator for a few hours, ideally overnight, to allow the flavors to develop.

Serving and suggestions

When you are ready to serve, cut the cake into generous slices and enjoy every bite. This Rigo Jancsi cake is perfect for special occasions, parties, or simply to indulge at the end of a long day. You can pair it with a sweet wine or a cup of aromatic coffee, which will further highlight the rich chocolate flavors.

Variations and useful tips

- Varying the ingredients: You can try adding some ground nuts to the base for a crunchy texture. Also, instead of dark chocolate, you can use milk chocolate or white chocolate, depending on your preferences.

- The appearance of the cake: For a more elegant look, you can decorate the cake with fresh fruits, such as raspberries or strawberries, before serving. These add a touch of freshness and color.

Nutritional information

This cake is a delight, but it’s important to be aware of its caloric content. A slice of Rigo Jancsi cake can contain about 400-450 calories, depending on the portion. Although it is a more indulgent choice, it can be enjoyed in moderation and is an unforgettable culinary experience.

Frequently asked questions

1. Can I use free-range eggs?
Yes, free-range eggs will add a more intense flavor and a vibrant color to the cream.

2. What can I do if I don’t have cornstarch?
You can use flour instead of cornstarch. However, cornstarch will make the cream smoother and easier to homogenize.

3. How long can the cake be kept?
Rigo Jancsi cake can be stored in the refrigerator for 3-4 days, covered with plastic wrap to prevent drying out.

Don’t forget to share this recipe with your friends and encourage them to try making it at home. The Rigo Jancsi cake is not just a simple dessert, but a true love story and an unforgettable experience for any cooking enthusiast. Enjoy!