Austro-Hungarian Chocolate Mousse Cake - Rigo Jancsi Cake - 'Gypsy John' Cake

She was a princess (Klara),  he was  a gypsy musician. He played violin at the restaurant while she dined there with her millionaire  husband. She  removed a diamond ring from her finger and  put it in Rigo's hand. Later, she abandoned her young family to live with him. Cake was created for her by Rigo and his confectioner friend.

Ingredients:
Sponge-
4 large eggs, separated
185 g butter, melted
2/3 cup sugar
90 g dark chocolate, melted
2/3 cup sifted flour
Mousse-
300 ml double cream (heavy cream)
1/3 cup normal (35%) cream
280 g chocolate (65% cocoa)
1/3 cup icing sugar (optional; I added it because my chocolate was very bitter)
1 tsp vanilla essence / extract
2-3 tbs rum (dark)
1 gelatin leaf
Ganache-
150 g chocolate, broken into pieces
150 ml cream
Method: 
Preheat oven to 170*C; prepare a square baking pan (22 x 32 cm), line with paper.

Sponge-

Beat egg whites with 1/3 cup sugar into a thick gateau. Set aside. 

Beat remaining sugar with butter, yolks and chocolate. Add flour and fold in. Add 2-3 tbs egg whites and mix, then add the rest and carefully fold in. Bake for 20 minutes, or until inserted toothpick comes out clean. Take out and let it cool.

Mousse-

Heat creams and chocolate; add sugar, rum and vanilla. Soak gelatin in some cold water; take out when limp and squeeze out. Add it to chocolate mixture and mix until dissolved. Let it cool completely, then whip (do not overdo it).

Cut cake horizontally, fill with mousse.

Ganache-

Heat cream (do not boil), add chocolate pieces. Mix until melted, then spread on top of cake. Refrigerate for 1 hour, before serving.

Austro-Ugarski Cokoladni Kolac - Rigo Jancsi Kolac - 'Ciganin John' Kolac

Ona je bila princeza (Klara), on Ciganski muzicar. Svirao je violinu u restoranu gdje je ona veceravala sa svojim muzem milionerom. Skinula je svoj dijamantski prsten sa ruke i stavila ga u Rigovu ruku. Kasnije je napustila svoju porodicu, da bi zivjela s njim. Kolac je kreiran za Klaru, od strane Rige i njegovog prijatelja poslasticara.

Sastojci:

Biskvit-

4 veca jajeta, odvojena bjelanca od zumanaca

185 g maslaca, otopljenog

2/3 solje secera

90 gr tamne cokolade, otopljene

2/3 solje prosijanog brasna

Mus-

300 ml slatkog vrhnja 45-50 % masnoce

1/3 solje normalnog slatkog vrhnja (35%)

280 gr cokolade (65% kakaa)

1/3 solje secera u prahu (opciono - ja sam ga dodala jer je moja cokolada bila jako gorka)

1 k vanile

2-3 K ruma

1 list zelatina

Ganash-

150 gr cokolade

150 ml slatkog vrhnja

Nacin:

Ukljucite rernu na 170*C; pripremite cetvrtastu tepsiju (32 x 22 cm).

Umutite bjelanca sa 1/3 solje secera; ostavite snijeg po strani.

Umutite maslac, secer i zumanca; dodajte cokoladu, zatim brasno koje rukom umijesate. Dodajte 2-3 K smjese bjelanaca, izmijesajte. Dodajte ostatak bjelanaca i lagano okrecite da biste izmijesali.

Pecite 20 minuta ili dok ubodena cackalica ne izadje cista iz biskvita. Ostavite da se ohladi.

Mus- 

Zagrijte vrhnje sa cokoladom, dodajte secer, rum, vanilu i list zelatina koji ste prethodno namocili u hladnoj vodi i iscijedili. Mijesajte dok se zelatin ne otopi. Ohladite potpuno, zatim blago utucitemasu.

Prerezite biskvit horizontalno na pola i filujte sa musom. 

Ganash-

Zagrijte vrhnje, ubacite komadice cokolade i mijesajte dok se ne otopi. Prelijte preko biskvita i smjestite u frizider na 1 sat prije sluzenja.

Hungarian Goulash with Soft Dumplings

The Weather is much kinder today - temperatures are lower and wind doesn't blow so strong....relief for fire fighters and residents!  There are a few critical areas left, but not so concerning.

I've returned to putting my kitchen together ...Floor and walls done, some of the 

cabinets are in place. Wall tiles and stone benchtop are next ...

Meanwhile, we need to eat to!

Good thing about this meal is that you need only one pot, and it can be cooked on your stove, or in oven. Some of ingredients (oregano, cumin)  are not used in traditional recipes, but I added them according to my taste. 

Ingredients:

Goulash-

2 tbs lard (or oil )

1 kg beef (chuck, rump) or pork, diced

4 onions, chopped

4-6 garlic cloves, crushed

1/2 tsp black pepper

1 tsp chilli powder (or less)

1-2 tsp cumin

2 tbs paprika (smoked preferably)

3 oregano sprigs

1/2 cup red wine

2-3 tbs tomato paste

water to cover

2tbs Vegeta or beef  (chicken) stock powder

Parsley leaves for garnishing

Dumplings-

1 egg, beaten

1/2 cup milk

1/2 cup plain flour

1/2 cup SR flour

1/4 cup semolina 

pinch of salt

Method:

Heat lard / oil in a large pan. Saute onion for a couple of minutes, add meat and cook until changes colour. Add spices and other ingredients. Mix well, cover and cook for 1,5-2 hours on slow heat. 

Dumplings- Mix all ingredients into a sticky dough. Take spoonfuls (or ice cream scoops) and place into goulash. Cover and cook for 15 minutes more. Garnish with parsley and serve.

Note- If using oil instead of lard, add a bit of speck or panceta for authentic taste.

Madjarski Gulaš sa Mekanim Knedlama

Vrijeme je mnogo ljubaznije danas - temperature su nize i vjetar vise ne duva tako jako...veliko olaksanje za vatrogasce i stanovnike! Nekoliko kriticnih erija je ostalo, ali nista nije veoma zabrinjavajuce.

Vratila sam se sastavljanju moje nove kuhinje...Podne plocice postavljene, zidovi zavrseni, dio kabineta postavljen. Ostaje da se postave zidne plocice i postavi radna povrsina...

U medjuvremenu trebamo i jesti!

Dobra strana ovog jela je da sve mozete pripremiti u jednoj posudi i moze se kuhati u rerni ili na ploci. 

Neki od sastojaka (oregano, kim) se tradicionalno ne koriste u gulasu,... recept sam prilagodila mom ukusu.

Sastojci:

Gulas-

2 K masti (ili ulja)

1 kg govedine za kuhanje (ili svinjetine), rezane na vece kocke

4 crvena luka, sjeckana

4-6 cena bijelog luka, protisnutog

1/2 k crnog bibera

1 k cili praha (ili manje)

1-2 k kima u prahu

2 K paprike

3 izdanka oregana

1/2 solje crvenog vina

2-3 K gustog paradajz pirea

voda (samo da pokrije)

2 K Vegete ili slicno

listovi persuna za posuti

Knedle-

1 jaje

1/2 solje mlijeka

1/2 solje brasna

1/2 solje samodizajuceg brasna

1/4 solje griza

malo soli 

Nacin:

Zagrijte mast (ili ulje), proprzite luk. Dodajte meso, prodinstajte, zatim ubacite ostale zacine. Promijesajte, zalijte vodom i pokrijte. Kuhajte oko 1,5-2 sata na slaboj vatri.

Knedle- Umijesite tijesto od svih navedenih sastojaka; biti ce blago ljepljivo. Kasikom ili hvataljkom za sladoled vadite knedle i spustajte ih u gulas. poklopite i kuhajte jos dodatnih 15 minuta. Ukrasite persunovim liscem i servirajte.

Napomena- ukoliko koristite ulje umjesto masti, dodajte komadic slanine ili pancete u kuhanje za autentican okus.

Flodni / Fluden

After months and months of researching and hesitating, finally I  found a good reason to make this famous  Hungarian-Jewish cake. Traditionally, it's made in a form of slices (rectangle); I decided to bake it in  form of a round (birthday) cake. It does take time, but it's not overly complicated. Result is so worth; 5 layers of pastry, 4 layers of filling...all melting in your mouth.
Happy birthday my dear M!

Ingredients:
-Pastry
500 g flour
250 g butter, diced
100 g icing sugar
2 yolks
1 egg, beaten (reserve 2 tbs for brushing top pastry layer)
120 ml white wine (or apple juice)
-Poppy seed filling
250 g poppy seeds, grounded
120 g sugar
2-3 tbs honey
120 ml white wine (or apple juice)
zest of 1/2 orange (or lemon, or mandarin)
1-2 tbs rum (optional)
-Apple filling
1 kg apples, peeled and grated (7- 8 apples)
100 g sugar
1-2 tsp cinnamon
1 tbs semolina
-Walnut filling
250 g walnuts, grounded
120 g sugar
100 ml white wine (or apple juice)
-Final filling
500 g  (a jar) of thick plum / prune jam
1/2 tsp cinnamon (optional)

Method:
Pastry- rub butter pieces with flour (it's ok to use food processor) , add other ingredients and make dough. Divide into 5, cover with a cloth and let it rest.
Poppy seed and walnut fillings- Put all ingredients (separately) in 2 pans; cook for few minutes (I use microwave for this). Let it cool.
Apple filling- Grate apples. Let them rest 5 minutes, then squeeze excess juice. Mix apples with sugar, cinnamon and semolina.
Plum filling- mix plum jam with cinnamon.
Roll out 3 parts of the dough  slightly bigger than tin which you're going to use (25 cm circle in my case); prick with fork and bake each for 5-6 minutes (they will shrink slightly).
Now you have 2 unbaked and 3 baked pastries.
Assembly-
1- Unbaked pastry at the bottom of a cake tin
2- Poppy seed filling
3- Baked pastry
4- Apple filing
5- Baked pastry
6- Walnut filling
7- Baked pastry
8- Jam filling
9- Unbaked pastry
Brush top of the dough with remaining egg, prick with fork and place in oven 180*C for 10 minutes, then lower to 160-170 *C and bake for another 40 minutes. Let it rest overnight before slicing.

Flodni

Nakon mjeseci i mjeseci istrazivanja i neodluke, konacno je stigao dan (i razlog) da pokusam napraviti ovaj poznati Madjarsko-Jervejski kolac.  Tradicionalno se pravi u obliku pravougaonika; Ja sam odlucila da ga napravim  u okruglom obliku (rodjendanske) torte. Treba vremena za njega, ali nije pretjerano komplikovan. Rezultat vrijedi ulozenog truda; 4 sloja razlicitih filovanja, odvojeni sa 5 slojeva tijesta, koji se tope u ustima.
Sretan rodjendan mom  dragom M!


Potrebno:
-Tijesto
500 gr brasna
250 gr maslaca, sjecenog na kockice
100 gr secera u prahu
2 zumanca
1 jaje, umuceno (odvojite 2 K za premazivanje)
120 ml bijelog vina (ili soka jabuka)
-Fil od maka
250 gr maka, mljevenog
120 gr secera
2-3 K meda
120 ml bijelog vina (ili soka jabuka)
ribana korica 1/2 narandze (limun ili mandarina)
1-2 K ruma (po zelji)
-Fill od jabuka
1 kg jabuka, izrendanih (7-8 jabuka)
100 gr secera
1-2 k cimeta
1 K griza

-Fil od oraha
250 gr mljevenih oraha
120 gr secera
100 ml bijelog vina (ili soka jabuka)
- Fil od dzema
500 gr (1 tegla) gustog dzema od sljiva
1/2 k cimeta (po zelji) 
Nacin: 
Umijesite tijesto (utrljajte maslac u brasno i dodajte ostale satojke), podijelite na 5, pokrijte i ostavite odmarati.
Stavite sastojke za filove od maka i oraha u 2 odvojene posude. Prokuhajte par minuta (ja sam to radila u mikrovalnoj). Ostavite prohladiti.
Jabuke izrendajte, ostavite 5-10 minuta, onda istisnite sok. Pomijesajte jabuke sa secerom, cimetom i grizom.
Pomijesajte dzem sa cimetom.
Razvucite 3 kruga ili cetvorougaonika malo veca od vase tepsije. Nabodite tijesto i pecite svaki krug oko 5-6 minuta. 
Slaganje-
1- Nepeceni krug tijesta (na dno tepsije / obruca)
2- Fil od maka
3- Peceni krug tijesta
4- Fil od jabuka
5- Peceni krug tijesta
6- Fil od oraha
7- Peceni krug tijesta
8- Fil od dzema
9- Nepeceni krug tijesta 
Premazite povrsinu sa preostalim umucenim jajetom, nabodite viljuskom i smjestite u rernu na 180*C oko 10 minuta, zatim smanjite na 160-170*C i pecide jos 40 minuta dodatno. Najbolje rezati sljedeci dan!

Dobosh Torte

Hungarian famous chocolate cake.

Ingredients:
Sponge-
6 eggs
2/3 cup sugar
1 teas vanilla
1 cup sifted flour
Cream-
180 g chocolate (65% cocoa)
3 tbs strong coffee
1 cup butter, well softened
1 cup icing sugar
3 eggs
Caramel-
3/4 cup sugar

Method:
Preheat the oven to 200*C. Prepare 6 pans, or baking paper marked with 6 circles on baking sheets.
Beat the eggs with sugar and vanilla on a high speed, until fluffy and thick. Sift a cup of flour on top, gently fold in until smooth. Divide in 6 parts and spread on sheets/pans. Bake for 3-5 minutes each, or until starts to change colour. Cool all biscuit sponges.
For chocolate cream, melt chocolate in microwave oven, add coffee. Let it cool, but not hardened.
Cream butter and sugar in another bowl, add chocolate mixture. Beat until well blended, the add eggs - one by one. Keep filling in the fridge, until ready to use.
Pick the best sponge layer for the top, set on a sheet of silicon paper. Put sugar in a pan, and heat it until starts to melt, shake pan to speed the melting - take care it's EXTREMELY hot. When golden and melted, carefully pour the caramel over the prepared sponge, spread quickly with a knife. Oil the edge of a big knife and cut caramel-topped layer to desired size (12 or 16 wedges). Let it cool and harden.
Assemble the cake - spread 1/6 of cream to each sponge, put on top of each other. Use the rest of the filling to decorate your cake, and then set the caramel layer on top of it. Refrigerate for 1 hour before serving.






Dobosh Torta

Potrebno:
Biskviti-
6 jaja
2/3 solje secera
malo vanile - ekstrakt ili secer
1 solja prosijanog brasna
Krema-
180 gr tamne cokolade (65% kakao)
3 kasike jake kafe
250 gr putera, omeksalog
1 solja secera u prahu
3 jaja
Karamel preliv-
3/4 solje secera

Izrada:
Ukljucite rernu na 200*C, pripremite kalupe ili papir sa oznacenim krugovima na kojima cete peci 6 tankih kora.
Umutite jaja sa secerom i vanilom, dok ne postane gusto. Iskljucite mikser, pa na povrsinu prosijte brasno. Lagano rukom mijesati masu dok se ne ujednaci.Pecite 6 tankih kora 3-5 min uta svaku. Ostavite hladiti.
Krema- Otopite cokoladu u mikrovalnoj ili na pari, dodajte kafu.
U drugoj posudi miksajte secer sa puterom, dodajte cokoladu i na kraju jedno po jedno jaje. Sve dobro ujednacite. Drzite na hladnom dok ne zatreba.
Karamel preliv - Istopite secer na jakoj vatri; tresite posudu kako bi se ravnomjernije istopilo, ali pazite JAKO je vruce.
Kada je secer istopljen, prelijte preko jedne bolje kore biskvita, koju ste stavili preko papira za pecenje. Na brzinu rasporedite karamel nozem, a zatim nauljenom ivicom veceg noza narezite reznjeve torte (12-16). Ostavite hladiti.
Namazite svaku koru biskvita sa 1/6 kreme, pa postavite kore jednu na drugu. Sa ostatkom kreme ukrasite tortu, pa zatim aranzirajte karamel na povrsinu.
Hladite 1 sat prije sluzenja.