Somlói Galuska

Background and History

Somlói Galuska is a celebrated Hungarian dessert that intricately combines layers of sponge cake, walnuts, and rich chocolate sauce. This delectable creation emerged in the mid-20th century and has won over dessert enthusiasts across the globe. Renowned for its flavorsome blend and exquisite presentation, Somlói Galuska was awarded the Grand Prix at the 1958 Brussels World Exhibition. Invented by Károly Gollerits during his tenure as head waiter at the Gundel Restaurant in Budapest, its recipe was finalized with the contributions of pastry chef Béla Szőcs, resulting in a masterpiece of Hungarian confectionery.

Ingredients

• Eggs
• Sugar
• Flour
• Cocoa Powder
• Vanilla Extract
• Baking Powder
• Milk
• Ground Walnuts
• Raisins
• Rum
• Butter
• Whipping Cream
• Chocolate
• Powdered Sugar
• Lemon Zest
• Apricot Jam

Preparation

Preparing the Sponge Cake Layers

To begin, you'll need to prepare the layers of sponge cake, which serve as the foundation of Somlói Galuska. Begin by separating 6 eggs. In a mixing bowl, beat the egg whites until stiff peaks form. Gradually add sugar to stabilize the meringue. Incorporate the egg yolks, mixing gently. Sift together flour and baking powder, and carefully fold them into the egg mixture. Divide the batter into three parts. To one part, add a tablespoon of cocoa powder to create a chocolate layer.

Baking the Layers

Preheat your oven to 180°C (356°F). Line three 20cm cake pans with parchment paper, buttering the sides for easy release. Pour each batter into its respective pan. Bake the layers for approximately 12-15 minutes. Use a toothpick to test for doneness. Once baked, remove the layers from the pans and allow them to cool on a wire rack.

Preparing the Walnut Cream

Mix ground walnuts with sugar, and a touch of milk in a saucepan over low heat. Stir until combined and creamy. This will add a nutty layer to your Somlói Galuska.

Soaking the Raisins

In a small bowl, soak raisins in warm rum for about 15 minutes. This process enhances the flavor profile of the dessert while softening the raisins.

Creating the Chocolate Sauce

In a double boiler, melt chocolate then combine it with milk, a pat of butter, and a dash of vanilla extract. Stir until smooth. Add powdered sugar to sweeten if desired.

Assembly and Cooking Process

Layering the Dessert

Start by placing one of the plain sponge layers in the bottom of a glass dish. Spread a thin layer of apricot jam followed by a generous layer of the walnut cream. Add the soaked raisins, scattered across the cream. Place the chocolate sponge layer on top and repeat the process. Finish with the remaining plain sponge layer, topping it with any leftover ingredients.

Chilling Time

Allow the layered confection to chill in the refrigerator for at least six hours, preferably overnight, before serving. This gives the flavors time to meld together and the dessert to set firmly.

Serving Suggestions

Before serving, cut the dessert into squares or scoop it into bowls. Top each serving with freshly whipped whipping cream and drizzle with the rich chocolate sauce. Add a sprinkle of lemon zest for a hint of citrus aroma. For a complete experience, pair the dish with a sweet Hungarian Tokaji wine, a perfect match to the rich and nutty flavors of the dessert.

Enjoying Your Somlói Galuska

Indulge in the complex blend of textures and flavors, from the light and fluffy sponge to the crunchy ground walnuts and the sweet, aromatic essence of rum-soaked raisins. This dessert, though intricate in preparation, brings about an exquisite culinary experience, reminiscent of Hungarian grand dining traditions.