Somlói galuska

Instructions

For the Somlói Galuska, you’ll need a plain, a nut, and a cocoa sponge cake. Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit).

For the Plain Sponge Cake:

1. In a mixing bowl, combine the eggs with the sugar and a pinch of salt. Beat until fluffy.
2. Mix the flour with the baking powder, then fold it into the egg mixture.
3. Pour the batter into an 18 cm (7-inch) cake form and smooth it out.
4. Bake for about 20 minutes or until it’s done.

For the Nut Sponge Cake:

1. In a mixing bowl, combine the eggs with the sugar and a pinch of salt. Beat until fluffy.
2. Mix the flour with ground walnuts and baking powder, then fold it into the egg mixture.
3. Pour the batter into a cake form and smooth it out.
4. Bake for about 20 minutes or until it’s done.

For the Cocoa Sponge Cake (for Somlói Galuska):

1. In a mixing bowl, combine the eggs with the sugar, vanilla sugar, and a pinch of salt. Beat until fluffy.
2. Mix the flour with cocoa powder and baking powder, then fold it into the egg mixture.
3. Pour the batter into a cake form and smooth it out.
4. Bake for about 20 minutes or until it’s done.

For the Syrup:

1. In a small saucepan, combine water, sugar, and finely chopped raisins. Bring to a boil.
2. Add the dark rum and simmer for another 10 minutes over low heat.
3. Strain the syrup and set it aside.

For the Chocolate Sauce:

1. In a small saucepan, combine the cocoa powder, sugar, and butter. Add water and rum, then bring to a boil.
2. Once it comes to a boil, remove from heat and set aside.

For the Vanilla Cream:
1. In a saucepan, mix the egg yolks with sugar, vanilla sugar, and pour in 200ml of milk.
2. Add the flour and salt, whisk until smooth.
3. Pour in the remaining milk and cook over medium heat, stirring constantly until it thickens into a custard.
4. Transfer the custard to a mixing bowl.
5. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold half of the whipped egg whites into the still hot custard.
6. Combine everything, allowing it to cool slightly.

Assembling and Serving Somlói Galuska:

1. Toast the walnuts in a skillet.
2. To assemble, place the nut sponge cake at the bottom, drizzle with one-third of the syrup, spoon one-third of the vanilla cream on top, spread it evenly, sprinkle with one-third of the toasted walnuts and raisins soaked in syrup.
3. Place the cocoa sponge cake on top, repeating the syrup, cream, and topping layers.
4. Finally, add the plain sponge cake and pour the remaining syrup over it.
5. Finish with another layer of cream and sprinkle the remaining walnuts and raisins on top.
6. Cover the dessert and refrigerate for at least 3-4 hours, but overnight is best.
7. To serve, scoop out portions of the dessert and drizzle with the chocolate sauce. Optionally, you can serve it with freshly whipped cream and dust it with powdered sugar.