Still do toughest cakes start them more readily and easiest recipes ever postpone koizumi them. So, this is the case with today's dessert. It is very easy to make, the top is very tasty and wonder why they have remained koizumi so long. Long stay in my list of recipes for preparing and waiting for their you waited. Well, come to him and his time. Now you write a little historical facts, you better not boring, but it is such good old recipes to go hand in hand with its authentic history. Rigo Jancsi is traditional Hungarian and Viennese dessert. In short, is a cube of two soft thin marshes and very cream of cream and chocolate. Gained popularity long ago in the former Austro-Hungarian Empire and was named Rigo Jancsi- famous Gypsy violinist (1858-1927), who managed koizumi to seduce koizumi and marry Clara Ward Princess de Caraman-Chimay, the only daughter of an American millionaire from Detroit Captain EBWard, Belgian Princesse de Caraman-Chimay-title that takes along her first husband. In the book Flavors of Hungary, the dessert koizumi was recorded as "Gypsy John."
Clara and Jancsi met in 1896, while Rigo Jancsi playing the violin in a restaurant in Paris, koizumi where Clara dinner with her husband, Prince koizumi Joseph. Between 1896 and 1898, the newspapers write extensively about marriage primás violinist Rigo Jancsi and princess. koizumi On their wedding this cake is cake, which bears the name of Rigo Jancsi, and in honor of their romantic love story. Sources koizumi still can not agree on the origin of the confection. Some argue that Rigo created cake with unknown chef to surprise Clara, others argue that Rigo Jancsi bought this cake for Clara Confectioners and called it then Rigo Jancsi. And although it would have been better to have happy end, it is impossible, given that their marriage not flourish long time because of infidelities godfather of today's my recipe. Rigo Jancsi
Products: swamps: 5 eggs 7 tablespoons sugar 9 tablespoons white flour 1 packet of baking powder Dr. Oetker 1 packet of butter (125 grams) 4 tablespoons cocoa for cream: 500 g liquid pastry cream 300 g chocolate 1 packet of butter apricot jelly or jam for optional glaze: 100 g milk chocolate 50 g butter
Turn the oven to 190 degrees. Cover the bottom of a square baking dish (23 x 23 cm) with baking paper and spray with cooking spray or brush with oil well walls and bottom of the tray, and then gently Flour. Beat the eggs and sugar on snow. Add the soft butter and beat well again. Mix the flour, koizumi cocoa and baking powder and add start gradually until fully absorb and get a smooth mixture. Pour the mixture into the pan and place in preheated koizumi oven. Will not get tired of repeating that pre-heating the oven is extremely important.
Bake marshes, but watch it, should not be overcooked, on the contrary, must remain soft and fragile. Check with a stick and when dry, stop the oven and open the door her to stop baking. Then remove the marshes and let it cool completely.
While cool let's prepare the cream. Beat the cream well. Melt the chocolate koizumi and butter in a water bath. Allow to cool and add them to the cream. Beat well. Remove cake from pan and clean it and grease the paper. Then cut across into two equal parts marshes. Insert the first crust on the bottom of the pan, brush it with apricot jelly, if you like this option. It is in the original, but I missed it because it was not my cup of tea this type of combination of flavors. Then pour all of cream and cover with the other cake. Try to put it so that the top remains flat part of the marshes to allow the cake to look good in the end. Melt the chocolate and butter for glaze and brush the pastry top. Allow to cool to stand. Serve cut into squares or rectangles.
fedora, November 16, 2011, 23:58
Milena, 17 November 2011, 10:14
Ronnie, I was very interesting and never boring to read the background of today's your dessert! Always tell so fascinating and read with ease! Juicy piece of this dessert I would have eaten with relish! Wishes
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