Rich Hungarian Somlói Galuska
Traditional Hungarian Dessert with Layers of Delight
A delectable Hungarian dessert featuring layers of fluffy sponge cake soaked with rum-infused syrup, layered with rich custard, walnuts, and chocolate sauce.
- 2 h 30 min
- 8
- Intermediate
Ingredients
For the Sponge Cake
For the Vanilla Custard
For the Syrup
For the Garnish & Filling
Preparation
Preparing the Sponge Cake
Prepare the Oven and Pan
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
Mix Egg Yolks and Sugar
Beat egg yolks with half of the sugar until light and creamy. Fold in vanilla extract.
Whip Egg Whites and Combine
Whip egg whites to soft peaks, gradually adding the remaining sugar. Gently fold the meringue into the yolk mixture, then fold in the flour.
Bake the Sponge
Spread the batter evenly on the tray and bake for 12-15 minutes. Let cool completely.
Crafting the Vanilla Custard
Heat the Milk
In a saucepan, bring milk to a simmer. In a bowl, whisk together egg yolks, sugar, and cornstarch.
Combine Milk and Eggs
Gradually add hot milk to the egg mixture while whisking. Return mixture to the saucepan.
Cook and Thicken
Cook over medium heat, stirring constantly, until thickened. Stir in vanilla paste and let cool.
Ensure the custard does not boil, or it will curdle. Cover custard surface with cling film to prevent skin from forming as it cools.
Cooking Process
Layer the Galuska
Place the first layer of sponge in a dish, drizzle generously with syrup, spread a layer of custard, and sprinkle chopped walnuts.
Add Whipped Cream and Chocolate
Cover the top layer with whipped cream and drizzle liberally with melted chocolate.
Plating & Serving
Rich Hungarian Somlói Galuska
Rich Hungarian Somlói Galuska
Plating & Serving
Scoop the layered dessert into serving bowls, ensuring each portion has a rich combination of cake, custard, nuts, cream, and chocolate.