2 Reviews

Hi, may I make a suggestion? I'm Hungarian and in my house we always make Rigo Janci. For the cake there's too many ingredients which is why is dry: Make a basic Jelly roll Spong for the cake. Leave out the cream of tartar and replace with 1/2 tsp baking powder. Use either the vanila extract or instant coffee (not both too many flavors) Use regular sifted white flour not cake. Cake flour is good for certain recipes but for this I always use regular flour. Just mak sure that when you fold in the whites with the yolks, do it gently and it doesn't have to be one color - it should be marbled and fluffy. That's my suggestion. It is a good recipe though.

1 person found this helpful. Was it helpful to you? [Yes] [No]
veraj9170 June 27, 2008

This cake is good and quite impressive when complete but I found it to be very labor intensive. I thought the cake part came out rather dry. I think if I make this again I may try another cake recipe or a cake mix if short on time. I also had some trouble with the ganache filling. I found I had to beat it way longer than 1 minute, I had to beat it until it was stiff - not just thick - or it would not hold up. I also had quite a bit of the filling left over, so maybe next time I'd cut the filling amounts in half. Another thought may be to assemble the whole cake in a springform pan and refrigerate it that way - less chance of the filling oozing out. I think with some tweaking this could be a 5 star.

0 people found this helpful. Was it helpful to you? [Yes] [No]
BOCCE August 07, 2005
Mocha Layer Cake with Chocolate-Rum Cream Filling