RECIPE: Somlói galuska, the famous sweet of Hungarian confectionery
The famous Hungarian sweet somlói galuska has more names: somlói trifle, sponge cake, dumplings of Somló, or just somlói. In any case, we’re talking about one of the Hungarians’ favourite sweets, made from sponge cake dough with chocolate sauce and whipped cream topping. Check out how you can make it at home!
It does look like that it needs a lot of ingredients and a lot of time because of the 24-hour rest. However, everyone should make it at home at least once in their life and try it. According to the recipe’s writer from Nosalty,
“if someone makes it once at home and says that it was not worth two hours of their life, I personally apologise.”
Ingredients for 12 servings:
For the plain sponge cake:
- 3 eggs
- 3 tablespoons of icing sugar
- 3 tablespoons of fine flour
- 1 knife-tip of baking powder
For the cocoa sponge cake:
- 3 eggs
- 3 tablespoons of icing sugar
- 2 tablespoons of fine flour
- 1 tablespoon of unsweetened cocoa powder
- 1 knife-tip of baking powder
The nut sponge cake:
- 3 eggs
- 3 tablespoons of icing sugar
- 2 tablespoons of fine flour
- 3 dkg ground walnuts
- 1 knife-tip of baking powder
For the syrup:
- 15 dkg sugar
- 2.5 dl water
- 1 dl rum
- 0.3 vanilla pod
- Grated lemon zest from 1 lemon
- Grated orange peel from 1 orange
The vanilla cream:
- 4 egg yolks
- 7.5 dkg fine flour
- 12 dkg sugar
- 5 dl milk
- 0.5 vanilla pods
- Grated lemon zest from 1 lemon
- 2 teaspoons gelatine
For the “filling”:
- 12 dkg walnuts
- 5 dkg apricot jam
- 8 dkg of raisins
- 2 tablespoons unsweetened cocoa powder (for the sprinkling)
The chocolate dressing:
- 15 dkg chocolate
- 0.5 dl rum
- 5 dkg unsweetened cocoa powder
- 5 dkg sugar
- 1 dl water
For the whipped cream:
- 4 dl whipping cream
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Preparation of somlói galuska:
- Soak the raisins in rum, grind 2/3 of the walnuts and chop 1/3 of them into coarse pieces.
- Then bake the sponge cakes, one by one. For the smooth mixture, separate the eggs, whisk the whites with a pinch of salt using a hand whisk until they are stiff.
- Mix in the icing sugar and work on it for a few minutes until it is nice and glossy.
- Then add the yolks. If you’ve worked well, it will stay on the stiff whip. Work that in as well.
- When done, sift the flour on top of the now-whipped egg white cream and add the baking powder. Stir with a wooden spoon, being careful not to break up the foam.
- Pour into a baking tray lined with baking paper and bake in a preheated oven at 180°C for about 15 minutes. Remove from the pan, peel off the paper and let it cool.
- Make the other two sponge cakes in the same way. Mix the cocoa powder for the cocoa sponge cake along with the flour to the beaten eggs. Do the same with the walnut sponge cake.
- Make the syrup: mix the ingredients and boil in a small saucepan for a few minutes.
- Prepare the vanilla custard: boil the milk with a coffee spoon or two of lemon zest and the vanilla, then cool to lukewarm.
- Mix the egg yolks with the sugar and flour, and whisk with a hand whisk until foamy.
- Pour the cooled milk into the egg mixture, stirring constantly, and cook over a low heat until thick.
- Stir the gelatine in half a decilitre of almost boiling (but not boiling) water and add to the cream. Leave to cool until lukewarm.
- Put one of the sponge cakes in a bowl and dip a brush into the syrup and brush it thoroughly over the entire sponge cake layer. You don’t want it to get wet, but if you don’t spread it enough, it will be dry.
- Pour half the vanilla cream over it and smooth it evenly. Sprinkle with the crushed walnuts and raisins.
- Place the second sheet on top and repeat the same process. Spread the third layer with the syrup, spread the apricot jam and sprinkle with cocoa.
- Place in the fridge for 24 hours.
- Before serving, cook the chocolate cream: chop the chocolate, sprinkle with cocoa powder and icing sugar, add the water and rum and cook it. If too thick, you can add a little water to dilute.
- Whip the cream until it is stiff or pour it into a skimmer.
- Take the finished somlói out of the fridge, scoop out the dumplings with a spoon, pile onto a plate, top with chocolate and decorate with whipped cream.
The somlói galuska was first made for the World Exhibition of 1958 in Brussels by József Béla Szőcs. It won the professional price and became an instant favourite. The confectioner gave the name to the cake, which comes from the name of the hill, Somlyó, where he lived and worked. The family of its creator has not release the original recipe since then.
Source: nosalty.hu