It gained popularity in the former Austria-Hungary and is named after Rigó Jancsi (1858–1927), a famous Hungarian Gypsy (Romani people) violinist.

[1] In Flavors of Hungary, a cookbook written by Charlotte Slovak Biro, this cake is called "Gypsy John".

Clara Ward, Princesse de Caraman-Chimay and Jancsi met in 1896, while Rigo Jancsi played violin at a Paris restaurant, where Clara dined out with her husband, Prince Joseph.

Between 1896 and 1898, newspapers wrote extensively about the marriage of the primás (first violinist)[2] Jancsi Rigó to the Belgian countess.

Sugar creamed egg yolks are beaten into the mixture.