Somloi Galuska: Hungary’s Beloved Layered Dessert
Somloi Galuska is a rich and indulgent dessert from Hungary. This layered treat features sponge cake, walnuts, chocolate sauce, rum, and whipped cream. It showcases Hungary’s love for flavorful and decadent sweets. Created in the mid-20th century, it quickly became one of Hungary’s most famous desserts, enjoyed both at home and in restaurants.
The Origins of Somlói Galuska
Hungarian pastry chef Károly Gollerits first made Somlói Galuska in the 1950s while working at the renowned Gundel restaurant in Budapest. He combined traditional Hungarian flavors in a new, creative way. The dessert got its name from the Somló Hill region. The layers represent Hungary’s rich pastry-making tradition.
A Cultural Staple in Hungarian Cuisine
Over time, Somlói Galuska became a key part of Hungarian cuisine. It is served during special occasions like weddings, holidays, and family gatherings. The dessert uses familiar Hungarian ingredients such as walnuts, rum, and chocolate. It reflects Hungary’s unique blend of Eastern and Western influences. Every spoonful offers a delightful mix of textures and flavors, creating a memorable experience.
A Dessert for Celebrations
Many Hungarians serve Somlói Galuska during celebrations. Its preparation involves layering sponge cakes with nuts, cream, and chocolate sauce, giving it a luxurious quality. This dessert typically includes three flavors of sponge cake—plain, walnut, and chocolate—each adding depth and variety to the final dish.
Global Appeal and Modern Popularity
Today, Somlói Galuska enjoys global recognition. Visitors to Hungary often seek it out for its history and unique taste. It has even inspired chefs around the world to create their own versions, but the Hungarian classic remains a favorite.
Why You Should Try Somlói Galuska
If you’re interested in exploring Hungarian cuisine, Somlói Galuska is a must-try. Its rich layers of sponge cake, chocolate, and whipped cream provide a wonderful balance of flavors. Whether you enjoy it in Hungary or recreate it at home, Somlói Galuska offers a delicious taste of Hungarian tradition.
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Hungarian Somlói Galuska
Ingredients
For the Sponge Cake
For the Custard Cream
For the Chocolate Sauce
For the Assembly
Instructions
Make the Sponge Cake
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Preheat the oven to 180°C (350°F). Grease and line a baking pan with parchment paper.
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In a large bowl, beat the egg yolks with half of the sugar until pale and fluffy.
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In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
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Gently fold the egg whites into the egg yolk mixture.
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Sift the flour and baking powder over the mixture and fold in gently until combined.
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Pour the batter into the prepared baking pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool completely, then cut it into small cubes.
Make the Custard Cream
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In a saucepan, heat the milk until it begins to simmer.
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In a bowl, whisk together the egg yolks, sugar, flour, and cornstarch until smooth.
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Gradually pour the hot milk into the egg mixture, whisking constantly.
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Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
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Remove from heat and stir in the vanilla extract. Allow to cool.
Make the Chocolate Sauce
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In a saucepan, heat the heavy cream and sugar until the sugar is dissolved and the mixture is hot.
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Remove from heat and add the dark chocolate. Stir until smooth and melted.
Assemble the Somlói Galuska
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Soak the raisins in rum for about 10 minutes.
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In a large bowl or trifle dish, layer the sponge cake cubes, custard cream, chocolate sauce, soaked raisins, and chopped walnuts.
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Repeat the layers until all ingredients are used, finishing with a drizzle of chocolate sauce.
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Refrigerate for at least 2 hours to allow the flavors to meld.
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Serve chilled, topped with whipped cream.
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Your homemade Somlói Galuska is ready. Jó étvágyat kívánunk!
