Skip to main content

Rigo Jancsi Cake

Rigo Jancsi Cake

Baking partners challenge for February was the famous pastry cake Rigo Jancsi. This is one of Hungary's most famous dessert, a rich chocolate mousse cake. It has two layers of sponge cake with a thick layer of whipped chocolate cream . Finally the cake is topped with chocolate glaze. This recipe is shared by Swathi. Swathi adapted this recipe from  Joe Pastry . This recipe is also inspired from Greg Patent's book "A Baker's Odyssey". The cake is named after a violinist Johnny Rigo and his scandalous love affair with the wife of Belgian Duke of Chimay. This cake was a big hit in my house. It is a dessert perfect for special occasions. The filling can be made ahead of time and stored in the refrigerator. This cake is laborious, but it is definitely worth the time. Try this, you will surely love it.

 For the sponge cake:
Butter- 6 tbs
Cocoa powder- 1 tbs
Egg- 5 separated
Flour- 1/2 cup
Salt- a pinch
Semi sweet chocolate- chopped- 3 ounce
Sugar-4 tbs

For the filling
Semi sweet chocolate- 4 ounce
Heavy cream- 2 cup
Powdered Sugar- 3/4 cup
Cocoa powder- 2 tsp
Rum - 2 tbs
(or rum extract- 1/2 tsp)
Vanilla extract- 1 tsp

For the chocolate glaze
Bitter sweet chocolate- 4 ounce
Butter- 1 tbs
Light Corn syrup- 1 tbs
Vanilla extract- 1/4 tsp

Apricot glaze
Apricot preserve- 2 tbs
Water- 1/4 cup

Preheat oven to 350 degree F. Line jelly roll pan or a square pan with parchment paper and brush it with melted butter.
Whisk flour, salt and cocoa powder and keep it aside. Melt chocolate and butter in a micro wave safe bowl. Take out every 30 seconds and stir. Stir chocolate till smooth and well blended. ( or use double boiler to melt the chocolate). Cool till it comes to room temperature.
Beat egg yolk and half sugar till it attains a thick  and pale color and consistency.Fold in the flour and chocolate mixture till well blended and set aside.
In a separate bowl add egg whites and a pinch of salt, Beat in medium speed till it increases volume and attains soft peak consistency. Add the rest of the sugar in little additions and beat till whites are creamy with stiff shiny peaks.
The yolk and chocolate mixture will be thick at this time. Add one scoop of egg white and using a rubble spatula mix and scrape the sides of the bowl. This will help to reduce the thick consistency of the chocolate mixture. Add half of the egg white mixture and gently fold in. Add the rest of the egg whites and continue folding in till it is well blended and uniform.
Spread the mixture into prepared pan and level with the spatula. Bake for 13- 15 minutes or till tooth pick inserted in the center comes out clean. Transfer to a wire rack and carefully peal off the parchment paper. Allow the cake to cool down completely.

Prepare the glaze.
Cut the cake into two equal part. Prepare chocolate glaze for one half of the cake.
Melt chocolate and butter in a micro wave safe bowl. Take out every 30 seconds and stir. Stir chocolate till smooth and well blended. ( or use double boiler to melt the chocolate). Sir in vanilla essence and light corn syrup.  Pour this glaze on half of the cake and spread evenly with a spatula. Allow the glaze to set for an hour. When set cut into equal square and set aside.
For the other half of the cake mix apricot glaze with warm water. Spread this evenly on the cake sheet and allow it to soak the glaze.

To make the filling
You can make till filling ahead of time and store in refrigerator. Melt chocolate and butter in a micro wave safe bowl. Take out every 30 seconds and stir and set aside. In  one bowl whisk together cocoa powder and powdered sugar and set aside. In a bowl whip chilled heavy cream, rum extract and vanilla essence till soft peaks are formed. Add the cocoa and sugar mixture and melted  chocolate and whisk quickly for one minute or the filling is thick and holds a definite shape.Do not over beat or the filling may look separated or curdled.

To assemble the cake: Place the cake layer with the apricot glaze on a plate. Spread the filling evenly on top of the cake as a thick layer. Take the chocolate glazed square and arrange evenly on top of the filling. Gently press so that the top layer sticks to the cream filling. Refrigerate the cake for 1 or two hours and then slice and serve.

Try this
Hope you will all enjoy!


Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.

Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..

Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)

Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!


Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...

1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp

Dry roast the ingredients under garam masala …

Orappam/ Traditional snack of Kerala

Orappam is a traditional snack of Kerala which is made on festive occasions . It is made like a halwa and then lightly baked to make it crusty and crunchy on the exterior. Inside it has a fudge like texture. It is made with rice flour and coconut milk, sugar/jaggery and a taste which will surely make you nostalgic. You can also add egg in this recipe.Since most home did not have ovens in earlier days it was baked by closing lid tightly and  burning coconut shells and placing it on top and bottom. I tried an easy version here by baking in the oven.

Ingredients Rice flour-1 1/2cups Sugar- 1  cup Coconut Milk thick- 1 1/2 cup
Coconut milk thin- 1 1/2 cup Cashew nuts crushed- 1/3 cup Cardamon powder- 1/3 tsp (optional) Fennel seeds- a pinch Ghee-2 tsp Coconut oil  1/4 cup

Roast rice flour finely till there is no moisture left. Idiyappam flour is perfect for this recipe. Into the rice  flour mix in sugar, coconut milk, fennel seeds and combine into a batter just like for a cake. I have used the rose…

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
salt to taste

Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.

Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil

Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Vazhuthananga/Brinjal Mezhukkupuratti

Vazhuthananga/Brinjal Mezhukkupuratti
Quick and easy side dish for rice. Mezhukkupuratti is a spicy stir fry with vegetables,onions and spices. It is a common side dish served with rice in Kerala. You can make mezhukkupuratti with any vegetable like plantain, yard beans, yam or any other of your choice. This vegetable dish is also served in Onam/ Vishu Sadhya.Here I have used eggplant/ Brinjal.
Ingredients Eggplant- 2 (I used the Chinese long eggplant)
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder-1/2- 3/4 tsp ( adjust accordance to spice preference)
Pepper powder-a pinch
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste

Cut egg plant into one inch thick slice or into thin long slices.
Crush shallots, two curry leaves and garlic using a kitchen chopper or mortar and pestle.
Heat 2 tbs of coconut oil in a pan and add mustard seeds. When it splutters add curry leaves and the the crushed shallots and saute till the raw smell disapp…

Sweet Kozhukatta/ Steamed Rice Dumplings

Kozhu katta is a tasty and guilt free treat or a snack.I can have it any time of the day even as a breakfast.It is a steamed rice dumpling with a sweet filling. There are different types of stuffing  both sweet and savory  but my favorite is coconut and jaggery combo with the inviting flavors of ghee and cardamon.

Rice flour- 2 cups
Hot boiling water- as needed
Salt to taste
Sugar- 1 tsp
Coconut oil- 2 tsp

For the filling
Coconut- 11/2 cup
Jaggery- 3/4 cup
Cardamon  powder- 1/2 tsp
Ghee- 1  tsp

To make the fillingmix one cup of water to and bring  jaggery to a boil.  Strain out the impurities and bring back to stove and boil till it  starts thickening and attains a two tread consistency. Add coconut and mix well. Allow the mixture to simmer till it becomes completely dry and leaves the edges of the pan. Add ghee and cardamon powder and allow this mixture to cool.

Boil water along with salt and sugar ( you will need between 1 and 1/3 cup of water,  adjust accordingly ti…