Hungarian Rigó Jancsi Cake Recipe – Rigó Jancsi Szelet

Hungarian Rigó Jancsi Cake Recipe – Rigó Jancsi Szelet

Ingredients:

For the sponge cake:

• 6 eggs (separated)
• 150 g sugar
• 120 g all-purpose flour
• 30 g cocoa powder
• A pinch of salt

For the cream filling:

• 300 ml heavy cream
• 200 g dark chocolate
• 2 tbsp sugar

For the glaze:

• 150 g dark chocolate
• 2 tbsp butter

Instructions:

1. Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
2. Beat egg yolks with sugar until pale and creamy.
3. In another bowl, whip egg whites with a pinch of salt until stiff peaks form.
4. Gently fold the egg whites into the yolk mixture.
5. Sift in flour and cocoa powder, then fold carefully to keep the batter airy.
6. Pour into the tray and bake for 12–15 minutes. Let cool completely, then cut into two equal layers.
7. Heat the cream until warm, then pour over chopped dark chocolate. Stir until smooth and let cool slightly.
8. Spread the chocolate cream evenly over one sponge layer, then place the second layer on top.
9. Melt chocolate with butter and pour over the top as glaze. Smooth evenly.
10. Refrigerate for a few hours until set.
11. Slice into squares and serve.