Somlói galuska (homemade, quick sponge)

Name: Somlói galuska (homemade, quick sponge)
Total time: 1 h
Yield: 8 servings
Cuisine: Hungarian
Ingredients: Sponge: 4 eggs; 120 g sugar; 100 g plain flour; 20 g cocoa powder; 1 tsp baking powder; Cream: 400 ml milk; 1 sachet vanilla pudding powder (cook-type); 3 tbsp sugar; Rum syrup: 200 ml water; 80 g sugar; 3 tbsp rum (or rum flavouring); 100 g walnuts, roughly chopped; 100 g dark chocolate for the chocolate sauce; 150 ml whipping cream for the chocolate sauce; 200 ml whipping cream for the topping

Time: 1 hour + chilling8 servingsapprox. 480 kcal / serving (estimated)approx. 9 g protein / serving

Somlói galuska is the king of Hungarian desserts: cocoa and vanilla sponge cubes, rum syrup, walnuts, vanilla cream, chocolate sauce and whipped cream. It is named after the Somló wine region, but the dessert was actually created in Budapest in the 1950s. Here is a homemade version with a quick, single-tray sponge and ready-made pudding powder.

Somlói galuska (homemade, quick sponge) (illustration)

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Method

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Preheat the oven to 180 °C (165 °C fan). Line a 24x34 cm baking tray with baking paper. Separate the eggs, whisk the whites with half of the sugar to stiff peaks, and beat the yolks with the remaining sugar until fluffy.
Gently fold the yolk mixture into the whites, then sift in the flour, cocoa and baking powder. Fold until just combined.
Spread the batter in the tray and bake for 15-18 minutes, until the top springs back when pressed. Remove and cool on a rack. Cut into cubes (about 2.5 cm) or wedges.
Cook the pudding powder with the milk and sugar into a thick vanilla pudding, stirring constantly. Cover the surface with cling film so no skin forms, and let it cool.
Boil the water and sugar for the syrup for 3 minutes, add the rum and cool. For the chocolate sauce, stir the chocolate into the hot 150 ml cream until smooth.
Layer in a large, deep dish (or glasses): sponge cubes, syrup, walnuts, vanilla pudding. Repeat for 3 layers, finishing with sponge on top.
Each layer should be only lightly moistened by the syrup. Serve topped with whipped cream and warm chocolate sauce. Chill for at least 2 hours before serving.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

You can bake the sponge a day ahead, which makes it easier to cube.
Do not pour on too much syrup, or the sponge turns mushy.
Layered in glasses it looks even nicer.
It is also delicious without rum, flavoured with orange zest or vanilla.

Frequently asked questions

Can it be made ahead?

Yes, even a day ahead; add the cream and sauce just before serving.

How can I make it lighter?

Use less sugar and a yoghurt-based cream instead of whipped cream.

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