Rigo Jancsi
Everyone has their favorite recipe - this is definitely one on top of my favorite creamy cakes ... It automatically takes me back to my youth, to my Rijeka and "Beli kamik" - to the days of high school and studies when my Irena and I are in lecture breaks , collected a meager pocket money and counted if we have for two pieces of this beautiful beauty ... and a cup of coffee .... Although there are similar recipes for this legendary and romantic cake on this site, this is the version that the two of us managed to extract from the cafe and pastry shop which I mentioned before .... and I'm posting it, maybe you like it too ... I can't even claim that it's an original recipe, but for me it's just one "real" RigoJancsi- from my youth!
Preparation steps
- Beat the egg yolks and sugar with the vanilla sugar, add the melted butter, chocolate and lemon zest, and the flour, and finally mix the egg whites by hand.
- Bake in a thin layer! The crust is baked for about 20 minutes at 160 ° C, be careful not to dry out, it must remain juicy.
- To prepare the cream I: Heat the sweet cream and add the grated chocolate and sugar, stir until it melts, being careful not to boil! Cool well (in the freezer if you are in a hurry). Then beat the cream with a mixer as if making whipped cream. Coat the dough.
- To prepare cream II: Whip the cream, add sugar and vanilla sugar, and gelatin - mix well and put on cream I. (I did not put gelatin, because the whipped cream was firm.)
- Making a decorative chocolate bar: Melt the chocolate, add a drop or two of oil, and pour it on baking paper in a very thin layer. Cool, cut into cubes and place one tile on the cream, and cut pieces of cake on them.
- Cool well to compress everything and wipe the knife each time you cut it. Cut through the slices of chocolate bars.
Serving
Cool the cake well and then enjoy!