Italian Rigo Janschi cake

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Italian Rigo Janschi cake

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  • 3/4 cup sugar.
  • 1/2 tbsp potato starch.
  • 110 gr. flour.
  • 4 eggs.


  • 200-250 ml. cream not less than 30% fat (I have 38%).
  • 100g. dark chocolate.
  • 1/3 tbsp. (less than that is possible) sugar or powdered sugar.
  • 1 tbsp. and a little bit of cocoa.


Biscuit: Separate egg whites from the yolks. Stir the egg yolks with sugar, add the sifted flour and starch, mix thoroughly (so there are no lumps).

Whites whipped into a stiff foam, then very carefully add them to the dough, stirring slowly with a spatula, from bottom to top.

Place the dough in a baking dish lined with baking paper. Preheat the oven to 180 degrees Celsius and bake the biscuit for 20 to 25 minutes.

Italian Rigo Janschi cake

Cream: Whip the cream well until thick, while whipping gradually add the sugar. Melt the chocolate in a water bath or microwave, and cool. Sift the cocoa into the whipped cream, stir, then add the melted chocolate very gently, stirring from bottom to top.

Italian Rigo Janschi cake

Cut the cooled biscuit into two layers. Spread the cream on the bottom layer, cover with the second layer and leave in the fridge for an hour. When serving, sprinkle with powdered sugar.

Italian Rigo Janschi cake

Bon appetit!!!

Italian Rigo Janschi cake

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