Rigo jancsi

Preparation steps

• Sift flour and weigh 60 g. Sift cocoa powder and weigh 40 g. Now sift together flour and cocoa and set aside. In a deeper bowl, combine sugar, eggs and salt, place the bowl over steam and mix on low speed until all the sugar has dissolved. (about 5 min). Remove the bowl from the steam and continue mixing at a higher speed until the mixture cools. Pour vanilla extract and 1/3 of flour and cocoa into the mass, mix lightly, add another third of flour, mix lightly again, then add the rest of the flour and mix everything lightly again. Finally add the melted butter and mix everything well. Pour the mixture into a baking tray lined with baking paper. Bake in a preheated oven at tem.175C, and the size of the pan is 20cm x 30 cm. , cut the edges about half a cm. and then cut the stake horizontally to get two crusts.
• Filling: put the whole amount of butter in a bowl and melt the butter in a steamer. When the butter has melted, add the egg yolk, liquid icing and half the amount of sugar (50 gr) and salt. density of yoghurt. Remove the mixture from the heat and immediately pour it over the chocolate, which should be finely chopped beforehand. The chocolate should be completely covered. .In a separate bowl mix the egg whites and the rest of 50 g of sugar (in case someone does not like to use fresh egg whites without heat treatment the egg whites can also be steamed over low heat until the sugar melts) .The egg whites should not be too firm to be easier to combine with melted chocolate. It means to mix the whipped foam slowly into the melted chocolate a couple of times. Put the obtained filling in the fridge for an hour.
• Meanwhile, while the filling is cooling, heat the apricot jam with 3 tablespoons of water. Heat the jam until it is all melted and a thick sauce is obtained.
• Cover a deeper pan of the same dimensions as the biscuit with plastic foil so that the edges of the foil hang over the edges of the pan (this will help the cake to be easily removed from the pan). Put the first crust in the pan, coat it with half apricot sauce , flatten nicely and put another biscuit over the filling, which is also coated with the rest of the melted jam. Put the finished cake in the fridge for about 10 to 15 minutes.
• While the cake is cooling in the fridge, prepare the topping. Mix the whipped cream, butter and vanilla extract in a sieve over a low heat. When the mixture becomes hot, pour it over the cut chocolate and let the chocolate melt for a few minutes. mixture.Take the cake out of the fridge and while the chocolate topping is still liquid pour over the biscuits.Put the cake in the fridge.
• Using foil, take the cake out of the pan, cut it into parcades of the desired size and decorate it as desired.