Cake
Description
It goes perfectly with tea and coffee. The “Rigó Jancsi” cake is not very sweet, so you can dust it with powdered sugar after the chocolate on top has set. For this cake, use good-quality cream so it holds its shape. If you are not sure, add whipping cream stabilizer to it. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare all the ingredients needed to make the “Rigó Jancsi” cake.
- 2
Step 2
Separate the eggs into yolks and whites. Cream the yolks with sugar until pale.
- 3
Step 3
Sift the flour through a fine sieve into the egg yolks.
- 4
Step 4
Mix everything until the dough is smooth and homogeneous.
- 5
Step 5
Beat the egg whites into a stiff white foam and add them to the bowl with the dough.
- 6
Step 6
Mix everything gently until the dough is smooth and uniform.
- 7
Step 7
Transfer the dough to a 24 cm springform pan and spread it evenly.
- 8
Step 8
Place the tin in a hot oven and bake at 180 degrees for 25 minutes, until cooked through. Cool completely.
- 9
Step 9
Remove the sponge cake from the pan and cut it into two layers.
- 10
Step 10
Place the broken chocolate in a bowl, pour in 60 milliliters of cream, and heat in a double boiler. Stir until smooth. Pour in the cognac and stir.
- 11
Step 11
Place the bottom layer in the pan and spread it with the chocolate mixture.
- 12
Step 12
Whip the cream until fluffy on medium speed, gradually adding the icing sugar.
- 13
Step 13
Pour the cocoa into the cream and stir gently.
- 14
Step 14
Line the sides of the pan with plastic wrap. Spread the cream over the bottom cake layer and smooth it out.
- 15
Step 15
Place the second layer on top and press down lightly.
- 16
Step 16
Transfer the cake to a serving plate.
- 17
Step 17
Cover the top with chocolate and refrigerate for 30 minutes. After that time, serve.
- 18
Step 18
The baked goods are ready. Serve with tea.