Sunday, October 3, 2010

Rigo Jansci recipe

by Rick Rodgers, taken straight from Kaffeehaus

1/2 c all-purpose flour
3 tbsp Dutch-processed cocoa powder
1/4 tsp salt
3 tbsp milk
3 tbsp vegetable oil
1/2 tsp vanilla extract
3 large eggs, at room temp.
2/3 c sugar

2 tablespoons golden rum or water (I used white rum)
1 1/2 tsp unflavoured powdered gelatin
1 tsp vanilla extract
1/2 cup confectioners' sugar
1/4 cup Dutch-processed cocoa powder
2 c heavy cream

1/4 c hot water
3 ounces high-quality semi-sweet chocolate, finely chopped
1 tbsp unsalted butter, at room temperature

1/3 c apricot glaze, warm

1. For the cake: Put rack in centre of oven, and heat to 350 C. Lightly butter a 15 x 11-inch jelly roll pan, and line the bottom and sides with parchment or wax paper. Cut slashes in the corners of the paper to help them fold neatly. Lightly butter the paper.

2. Sift the flour, cocoa, and salt together into a bowl. Mix the milk, oil, and vanilla in a measuring cup.

3. Crack the eggs into a medium bowl and add the sugar. Using an electric mixer on high speed, beat until very light in colour and textgure, about 2 minutes. Sift half the flour mixture over the eggs and fold in. Fold in half of the milk mixture. Repeat with the remaining flour and milk mixtures. Spread evenly in the pan, being sure the batter fills the corners.

4. Bake until the cake springs back when pressed in the centre, about 15 minutes. Cool for 5 minutes on a large wire rack. Invert onto the rack and peel off the paper. Cool completely.

5. To make the filling: Pour the rum into a small bowl and sprinkle with the gelatin. Set aside for 5 minutes. Place the bowl in a skillet of gently simmering water. Using a small rubber spatula, stir constantly until the gelatin is completely dissolved, being sure to wipe down any undissolved gelatin on the sides of the bowl. Remove the bowl from the water, stir in the vanilla, and set aside to cool slightly.

6. In a bowl, combine the confectioners' sugar and cocoa. In a chilled medium bowl, beat the cream until it just begins to thicken. Sift the cocoa mixture into the cream and beat until barely stiff. Stir about one third of the whipped cream into the gelatin mixture, then beat back into the cream, beating until the filling is very stiff. (But do not overbeat, or it will separate.)

7. Cut the cake into two 7.5-inch wide pieces. Place on cake on a baking sheet. spread all of the filling on the cake in a thick layer, smoothing the sides. Refrigerate while making the glaze.

8. To make the glaze: Combine the water and chocolate in a small saucepan. Cook over low heat, stirring constantly with a rubber spatula, until the chocolate is almost melted. Remove from the heat and let stand, stirring occasionally, until the chocolate is completely melted. Add the butter and stir until melted and combined. Set aside to thicken and cool slightly.

9. Place the remaining cake layer, smooth side up, on a wire rack set over a jelly-rolll pan. Spread the apricot glaze over the cake and refrigerate to set. Pour all of the glaze on top of the cake. Using a metal spatula, smooth and coax the glaze over the sides, smoothing the glaze on the sides of the cake. Refrigerate until the glaze is set, about 15 minutes.

10. Using a thin, sharp knife rinsed under hot water between cuts, cut e the glazed cake into 9 rectangles. Following their original positions, arrange the rectangles on top of the filling. Refrigerate until the filling is set, about 1 hour. Cut between the rectangles to make individual servings. Serve chilled.

The mousse squares can be prepared up to 2 days ahead and stored under a cake dome in the refrigerator.

Apricot glaze
1 1/4 cups apricot preserves (jam?)
2 tablespoons golden rum or water (I used water)

Bring the preserves and rum to a boil in a small saucepan over medium heat, stirring often. Cook, stirring often, until the last drops that cling to the spoon are very sticky and reluctant to leave the spoon, 2 to 3 minutes. Strain through a wire sieve into a small bowl, pressing hard on the solids. Use warm.
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