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Gypsy Cake Rigo Jancsi

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africanmeat View Drop Down

Joined: 20 January 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Topic: Gypsy Cake Rigo Jancsi
    Posted: 25 June 2012 at 07:54
This is a very  sweet cake and it is called after a gypsy violinist( Rigo Jancsi) that run away with a Belgian Duchess.

For the Dough
6 eggs
100g sugar
2 tbsp cocoa
6 tbsp flour

For the cream 
100g sugar
1 tbsp cocoa
1 tsp vanilla sugar 
350g heavy cream 

For the coating
150g dark chocolate 
250g butter

mix in a bowl 
the yolks and the sugar add the cocoa and the flour 
in a Different bowl you whisk egg white  and fold it in the flour mix.
put it in a medium size baking pan and bake in a preheat oven at 180°c for 30 minutes 
let it get cold and slice in half so you will get two  cakes just Thinner .

the cream 
mix in a bowl the sugar,cocoa and the vanilla sugar .
whisk the have cream and during the whisk pour the sugar mix . whisk till firm .
spread it on one of the cakes and set aside 

the coating 
melt the chocolate and the butter over steam.
pour the hot chocolate  on the other piece of cake , spread it even  and cut it in to squarer pieces before it gets cold 
and put it aside .
now put the pieces on top of the cake with the cream.
( now you will have. a  cake on top of it cream and on top of it chocolate squarer )

i hope you will like it . sorry for the spelling mistakes it is a translation from Hebrew 

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 25 June 2012 at 10:00
Hi, Ahron, and thanks for posting such a great-looking recipe with interesting historical ties. I did a little research and this is what I was able to find on Wikipedia:
Quote Rigó Jancsi is a traditional Hungarian and Viennese cube-shaped chocolate sponge cake and chocolate cream pastry. It gained popularity in the former Austro-Hungarian Empire and is named after Rigó Jancsi (1858–1927), a famous Hungarian Gypsy (Romani people) violinist who seduced and married Clara Ward, Princess de Caraman-Chimay, the only daughter of E. B. Ward, American millionaire and the Belgian Prince de Caraman-Chimays wife.
Clara and Jancsi met in 1896, while Rigó Jancsi played violin at a Paris restaurant, where Clara dined out with her husband, Prince Joseph. Between 1896 and 1898, newspapers wrote extensively about the marriage of the primás (first violinist) Jancsi Rigó to the Belgian countess. The cake is a celebration cake wearing Rigó Jancsi's name and in honor of the romantic love story.
Sources do not agree about the origin of the pastry. Some claim that Rigó created the pastry together with an unknown pastry chef to surprise Clara; others claim that Rigó Jancsi bought this pastry to Clara and the confectioner named it afterwards Rigó Jancsi....In Flavors of Hungary, a cookbook written by Charlotte Slovak Biro, this cake is called "Gypsy John."
The cake has two layers of chocolate-sponge cake....Between the two chocolate sponge cake layers is a thick layer of very rich, chocolate and cream filling, and a very thin apricot jam layer. The filling may include a touch of dark rum and/or vanilla. The cake is covered with a dark chocolate fondant glaze.
Interestingly, the article mentions a very thin coating of apricot on top of the cream filling, but most of the pictures i found on an internet search did not show a layer of jam:
A very delicious-looking cake with an intriguing background ~ if anyone tries this, we'd love to see some pictures!Thumbs Up
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Rod Franklin View Drop Down

Joined: 17 February 2010
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 27 June 2012 at 06:56
Interesting, thanks. 
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