Rich Hungarian Somlói Galuska

Name: Rich Hungarian Somlói Galuska
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Dessert
Ingredients: 4 large eggs, separated; 100g granulated sugar; 100g all-purpose flour, sifted; 1 tsp vanilla extract; 500 ml whole milk; 4 large egg yolks; 100g granulated sugar; 40g cornstarch; 1 tsp vanilla bean paste; 100 ml water; 50g sugar; 50 ml dark rum; 150g walnuts, finely chopped; 100g dark chocolate, melted; 200ml whipping cream, whipped to stiff peaks

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

4 large eggs, separated

100g granulated sugar

100g all-purpose flour, sifted

1 tsp vanilla extract

For the Vanilla Custard

500 ml whole milk

4 large egg yolks

100g granulated sugar

40g cornstarch

1 tsp vanilla bean paste

For the Syrup

100 ml water

50g sugar

50 ml dark rum

For the Garnish & Filling

150g walnuts, finely chopped

100g dark chocolate, melted

200ml whipping cream, whipped to stiff peaks

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