Rigó Jancsi cake

Hungary is a country whose gourmets are known all over the world, and its trademark recipes include goulash, paprikash and hot peppers. But apart from these specialties, Hungary is also known for many other delicacies. One of them is the Rigó Jancsi cake. The origin of this cake is linked to Rigó Jancsi, a famous Hungarian musician. At the end of the 19th century, Rigó Jancsi played in Paris and the wife of the Belgian duke of Chimay fell in love with him. Although the musician was also married, he eloped with the wife of the Belgian duke, who was enchanted by this (or the) gipsy violinist. Love was later crowned with marriage, and the witty confectioner from Pest made a treat for the newlyweds, calling it Rigó Jancsi. Although their marriage lasted only ten years, this cake remained a symbol of their love. A Love that did not recognize obstacles was the inspiration for this sweet masterpiece.
Rigó Jancsi cake needed
ingredients for the dough:
20 g or 1/8 cup of cocoa,
80 g or just under a cup of powdered sugar,
100 g 1/2 cup of butter,
85 g of flour,
4 eggs,
1 almond for decoration.
For the chocolate filling:
100 g, /1cup of chocolate,
600 ml of sweet cream,
50 g 1/4 cup of sugar,
For the chocolate glaze:
150 g or 2/3 cup of chocolate,
75 g to 1/3 cup of butter,
apricot jam.
Beat the egg yolks with two tablespoons of powdered sugar, and beat the egg whites until stiff peaks form. Stir in the rest of the powdered sugar and gently mix with the beaten egg yolks. Slowly add the melted butter, as well as the flour and cocoa. Mix everything carefully.
Line a square tray with baking paper, spread it with butter, pour the dough and put it in the oven heated to 200 degrees Celsius or 400 degrees Fahrenheit to bake for about 20 minutes. Dust everything with a little flour, remove the paper and let it cool. Cut into two parts. Chocolate cream: beat sweet cream with sugar and add melted chocolate.

Chocolate glaze: sprinkle the chocolate with a little water, add butter and melt in steam. First, coat one crust with jam, quickly pour over the glaze until it has set. When it hardens, cut the dough into 5 x 5 cm cubes. Spread the second part of the crust with chocolate cream and arrange the previously cut pieces on top. Then put it in the fridge to cool, and before serving, cut the cubes completely with a knife dipped in hot water, so that the cake is easier to cut. Decorate each piece of cake with peeled almonds.

Credit:Adrian Pacurariu

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