Somlói Galuska

Name: Somlói Galuska
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 10 servings
Cuisine: Hungary
Ingredients: 4 eggs; 120g caster sugar; 120g plain flour; 1 tbsp each cocoa powder (for one sponge), ground walnuts (for second sponge); 100ml rum; 200ml sugar syrup; 100g walnuts, roughly chopped; 200g dark chocolate, melted; 300ml double cream, whipped; raisins soaked in rum optional

Hungary

Somlói galuska was created in 1958 by chef József Béla Szőcs at the Gundel restaurant in Budapest and immediately won an international prize. It has been Hungary's signature dessert ever since.

Hungary's most celebrated dessert — layers of three different sponge cakes soaked in rum syrup with walnuts, chocolate sauce and whipped cream. A trifle of extraordinary complexity.

Prep

1 hr

Cook

30 mins

Difficulty

Hard

Calories

450 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

4eggs

120gcaster sugar

120gplain flour

1 tbsp eachcocoa powder (for one sponge), ground walnuts (for second sponge)

100mlrum

200mlsugar syrup

100gwalnuts, roughly chopped

200gdark chocolate, melted

300mldouble cream, whipped

raisins soaked in rumoptional

Method

Make three sponges: plain, chocolate and walnut — each from the same base of eggs and sugar whisked until pale, then flour folded in.

Bake all three at 180°C for 20-25 minutes. Cool.

Cut each sponge into cubes.

Mix rum with sugar syrup.

In a large trifle dish, layer the three sponges, soaking each layer with rum syrup.

Scatter walnuts between layers. Pour melted chocolate over. Top with whipped cream.

Chef's Tip

Somlói galuska must be made at least 4 hours ahead — ideally overnight — for the rum syrup to soak through all layers.

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Somlói Galuska

Ingredients

Method

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