János Rigó was born in 1858 in Pákozd with a great talent of playing the violin, which brought him to Pest and later travelled all around the world. In 1896 he performed in Restaurant Payard in Paris – which was frequented by a number of Belgian Aristocrats.  Here he met Clara Ward and the fell in love. (She was the daughter of an American millionaire named Eber Brock Ward and the wife of Belgian Prince de Caraman-Chimay.)  Legend has it that Clara was instantly fascinated by Rigó’s music, but even more so mesmerized by his passionate black eyes.

They both got divorced so that they could remarry. One time he wanted to impress her woman with a creamy chocolate cake. While watching the couple, the confectioner who created the cake named it after him with a great sense for marketing. His hopes were right; the cake became popular and spread quickly.

This classic Hungarian cake consists of two layers of chocolate sponge held together by a luscious, mousse-like cocoa cream filling which is sometimes flavored with a splash of dark rum, while the cake itself is typically covered in a rich dark chocolate ganache.

Most, hogy ezt a sok érdekes információt megtudtuk, jön a kérdés: hogyan hívják ezt a sütit angolul? Johnny Blackbird?
Nem, nem így! Szokták esetleg gypsy cake-nek hívni, de a legjobb talán a chocolate mousse cake elnevezés, hiszen ebből rögtön ki is derül, hogy milyen sütiről van szó. 

And now … let’s see the recipe!

Ingredients

for the chocolate sponge

• 6 eggs, separated
• 120 g sugar
• 80 g flour
• 40 g unsweetened cocoa powder
• 1 pinch of salt
• 1 tsp vanilla sugar (optional)

for the chocolate mousse filling

• 300 ml heavy cream (well chilled)
• 200 g dark chocolate (50–60%)
• 50 g powdered sugar
• 1 tsp vanilla extract
• 1 tbsp rum or rum aroma (optional but traditional)

for the chocolate glaze

• 100 g dark chocolate
• 50 g butter

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Instructions

1. Make the sponge

• Preheat the oven to 180°C.
• Line a rectangular baking tray (approx. 30×40 cm) with parchment.
• Beat the egg whites with a pinch of salt until stiff peaks
• In another bowl, whisk the egg yolks with the sugar until pale and creamy.
• Sift in the flour + cocoa powder, fold gently.
• Add the beaten egg whites in two batches, folding carefully to keep the batter airy.
• Spread the mixture evenly on the tray and bake for 12–15 minutes.
• Let it cool completely, then cut it into two equal rectangles.

2. Prepare the chocolate mousse

• Melt the chocolate gently and let it cool slightly.
• Whip the cold heavy cream with powdered sugar until soft peaks form.
• Add vanilla and rum.
• Fold the melted chocolate into the whipped cream — slowly, to keep it fluffy.
• Chill for 10–15 minutes so it firms up slightly.

3. Assemble the cake

• Place one sponge layer on a tray.
• Spread the chocolate mousse evenly and generously.
• Place the second sponge layer on top.
• Refrigerate for at least 2 hours, ideally 4.

4. Make the glaze

• Melt chocolate and butter together until smooth.
• Let it cool until it thickens slightly but is still pourable.
• Pour over the top layer and spread quickly for a shiny finish.
• Chill again until set.

5. Serving

• Cut into neat squares with a hot knife (wipe between cuts).
• Rigó Jancsi should be light, creamy, and intensely chocolatey — never heavy.

2021 marked the 15th consecutive year of the Cake of Hungary competition. This year the Hungarian Confectioner Craftsmen Corporation awarded the Cake of Hungary title to Sándor Fodor’s “Sunflower,” while the title of the Sugar-Free Cake of Hungary was awarded to Krisztián Füredi’s “Rose of Beszterce.”

The Cake of Hungary competition is a delicious tradition held on the occasion of August 20th, the day on which Saint Stephen founded Hungary. It encourages confectioners to come up with the best, most creative cakes they can in order to receive the prestigious award and have their submissions featured on the national holiday.

The Cake of a Nation for 365 Days

This year it was Sándor Fodor of Habcsók Cukrászda (Meringue Confectionery) who won the award for his “Sunflower,” a fruity cake inspired by sunflowers in the summer.

The dessert’s combination of Williams pear and fresh yoghurt fit perfectly into a warm summer’s day, while the addition of finely ground roasted sunflowers and caramelized chocolate make it adaptable for cooler evenings.

The mixture of sunflower, chocolate, pear, and honey all complement one-another, all of them strengthened by the Williams pear pálinka for an added punch of flavor.

Second place went to the Nándori Confectionery’s “Autumn Dandelion,” while third went to the Levendula és Kert (Lavender and Garden) Confectionery in Szigetszentmiklós for Pál Lakatos’ “Rubato of Szabacs.”

Leaving the Sugar but Keeping it Sweet with the “Rose of Beszterce”

One cannot ignore the excellence of a creative sugar-free pastry. The Confectioners’ Corporation presented the award for the Sugar-Free Cake of Hungary alongside the Egy Csepp Figyelem (One Drop of Attention) Foundation of Hungary, created to raise awareness to victims of diabetes.

Krisztián Füredi, the master confectioner of the Hisztéria Confectionery in Tápiószecső, was the recipient of the title for his “Rose of Beszterce,” which has a clear highlight on a multi-layered apricot flavor.

The interesting fruity texture appears both as a jelly and a mousse, paying homage to traditional Hungarian pastries with a pairing of walnut and dark chocolate.

Füredi paid special attention to his cake having 12.4 grams of carbohydrates and 206.4 kcals per slice, meaning that it is an excellent and safe option for diabetic people.

sources (article; picture; video): Hungary Today; MAGYAR CUKRÁSZ IPAROSOK ORSZÁGOS IPARTESTÜLETE cukrászat.hu; Magyarország Cukormentes Tortája idén a Beszterce Rózsája, Egy Csepp Figyelem Alapítvány, Youtube

A szöveg elolvasása után döntsd el, hogy a következő mondatokat melyik befejezés egészíti ki (A) vagy (B). Előfordulhat olyan eset is, amikor mindkét befejezés lehetséges (AB).

Rigó Jancsi, Dobos cake, Gerbeaud slice. Mouth-watering Hungarian pastries that are difficult to resist if you have a sweet tooth. But it’s not only the sweets that are tempting. The most famous confectioneries and cafés in Budapest are also a feast for the eyes with their architectural wonders in their interiors and exteriors.

Ruszwurm

Located in the Castle District this beautiful confectionery is just a few steps from Matthias Church and Fisherman’s Bastion. When you enter Ruszwurm you will feel as if you have stepped back into the 19th century as their location hasn’t changed since then. It’s one of the oldest pastry places in Budapest. It has exquisite antique furnishings including a 200-year-old cherry-wood counter with mahogany inlay and with a fabulous old tiled fuel stove. The furnishings were designed and created by a cabinet-maker from Krisztinaváros and by sculptor Lőrinc Dunaiszky. The interior reflects the cozy Biedermeier atmosphere of the period when the consumption of sweet products was one of the most characteristic delights. Their most famous product is krémes (mille-feuille). Their pogácsa (salt puffs, a type of small, round salt cake) and rétes (strudel) are also worth tasting. Ruszwurm is the oldest family-run business dating back to 1927 when they opened their first confectioneries. The place is very popular it’s hard to get a seat especially at the weekends and sometimes you even have to queue.

Gerbeaud

It is perhaps the most well-known confectionery in Budapest. It was founded by Henrik Kugler in 1858. Since Kugler didn’t have an heir, he sold the cafe to Emil Gerbeaud the descendant of a talented Swiss confectioner family. Gerbeaud expanded the cafe and developed it into one of Europe’s finest coffee houses and pastry shops. He added new cakes to the menu and introduced modern confectionery techniques. Gerbeaud even founded a small chocolate factory where the legendary pralines and other sweets were made.

The confectionery is located in an elegant building at Vörösmarty Square. The interior is grand, it’s a high-ceilinged room with magnificent crystal chandeliers, lavish brocade wall covers, and marble tables. In the 19th century, it was extremely popular. Everyone who counted at that time visited the place, including the Habsburg royal family and many foreigners. Sissy, the wife of Emperor Franz Joseph always dropped in the Gerbeaud when she was in Budapest.

Gerbeaud’s specialities include Esterházy and Dobos cakes and the Gerbeaud slice named after Emil Gerbeaud. Mignon is also available. Few people know that “kugler” – well-known from the famous lines of young Attila József who would have been happy to be able to buy kuglers for five forints – and mignon are all the same. Kugler or mignon is a Hungarian pastry invented by Henrik Kugler.

Gerbeaud’s wide selection of handmade bonbons in decorative wooden boxes can be a wonderful present to anyone with a sweet tooth.

New York Café

New York Café has been named ‘The Most Beautiful Coffee House in the World’. In the past it was a popular place among writers and editors, in fact, the most influential newspapers were edited here, upstairs in the gallery. After World War II, the café fell into disrepair and it served as a sporting goods shop. Although the café reopened in 1954, under the name of Hungária, it wasn’t until 2006 that the New York Café was restored to its original splendour. And it is splendorous indeed. It has preserved the original decorations that earned its fame throughout the world. The ceiling hosts the frescoes of Gusztav Mannheimer and Ferenc Eisenhut, dating back to the mid-1800s. Precious Venetian lamp shades diffuse a soft light that reflects off the gold-plated stuccoes of the tortile columns, creating a myriad of colours. Outside, the bronze Lucifers recall the many painters, actors and intellectuals that have frequented the place. The statues and other ornaments on the facade of the building, as well as the café’s 16 imposing devilish fauns, are the works of Károly Senyei.

Their confectionery sells the famous Hungarian pastries such as Dobos, Sacher and Eszterházy cake.

Szamos Café

Szamos Marzipan opened a café and confectionery by the Hungarian Parliament on Kossuth Square in 2016. It has a stylish and contemporary interior and offers healthy alternatives alongside the traditional menu that has been developed over their history. In addition to the classical choice, the sweet-shop also offers sweets and plated desserts that are French-like or typical of the Austrian-Hungarian Monarchy. Szamos Marzipan Company and Chocolatier was founded in 1935, and today the company has several confectioneries and shops, with a wide range of products.

On the first floor of the café there is their Chocolate Museum. The six-room museum showcases Szamos’s unique collection of more than 1,500 pieces of chocolate craftsmanship, which had been collected by the family for decades, plus educates visitors on the chocolate manufacturing process. The collection includes a chocolate tree and a life-size 80-kilogram marzipan sculpture replica of one of the most prominent paintings of Swiss artist Jean-Étienne Liotard, “The Chocolate Girl”.

A LEGHÍRESEBB MAGYAR SÜTIKRŐL PEDIG ITT OLVASHATSZ EGY CIKKET:  FAMOUS HUNGARIAN CAKES