Somloi Galuska

This Hungarian dessert can be found in most of restaurants or cafes in Hungary and it is super good, especially in a hot Summer day, as it is served chilled.

It is my absolute favorite Hungarian dessert. A labor of love though, but so mouthwatering and satisfying result in the end 🙂

Topping:

1 cup walnut

1/2 c raisins

7 tbsp rum

Soak the raisins in rum and grind the walnut a day before.

Cake:

8 eggs

1 1/2 c flour

3/4 c sugar

7 tbsp ground walnuts

3 tbsp cocoa powder

Beat the egg whites in a mixing bowl, slowly add in sugar, beat until stiff. Stir in yolks then flour. Divide into 3 portions. Into the first bowl, add in 1/2 c ground walnuts. Into the second, add in cocoa powder and into the last bowl, leave it as is. Bake at 350 F for 12-15 minutes. Let cool before proceeding.

Vanilla Cream:

4 yolks

1/4 c flour

1/2 c sugar

4 tbsp milk

1 vanilla bean pod (or 1 envelope vanilla sugar or just 1/2 tbsp vanilla essence is fine)

1 tsp gelatin

Scald milk with vanilla bean, add yolks, sugar, flour, and gelatin, stir well until thicken. Let cool to room temperature then into the fridge.

Sugar Syrup:

1 c sugar

2 tbsp water

2/3 c rum

lemon/orange peel, grated

Place everything (except rum) into a pot, cook for 15 mins on medium heat, cool to room temperature, then stir in rum.

Additions:

3 tbsp cocoa powder

4 tbsp apricot jam (sometimes the Hungarian use raspberry too)

1 1/4 c sweet cream (heavy cream is fine as well)

6 tbsp chocolate syrup

On a baking sheet as big as the cakes, place walnut cake as the bottom layer. Sprinkle with 1/3 of the syrup, spread 1/3 of the walnuts and raisins and top with 1/3 of the vanilla cream over the walnuts.

then top with the chocolate layer and repeat step as above (syrup, walnut, raisin, cream).

then on the very top, place the plain cake. Sprinkle with rum, then jam followed with vanilla cream. Sprinkle the top with cocoa powder generously, refrigerate for 4 hours or overnight.

Serving:

Some people love to cut the dessert square but cafes by spooning it as you would scoop ice cream, and place on dessert plate. I love scooping it rather cutting it square, makes it more prettier 🙂

Now top the cake with whipped cream and drizzle with chocolate syrup.

Enjoy~~~

Print Recipe

Somloi Galuska

Layered Rum and Cream Dessert

Servings: 0

Ingredients

Topping

• 1 cup walnut
• 1/2 c raisins
• 7 tbsp rum

Cake

• 8 eggs
• 1 1/2 c flour
• 3/4 c sugar
• 7 tbsp ground walnuts
• 3 tbsp cocoa powder

Cream

• 4 yolks
• 1/4 c flour
• 1/2 c sugar
• 4 tbsp milk
• 1 vanilla bean pod or 1 envelope vanilla sugar or just 1/2 tbsp vanilla essence is fine
• 1 tsp gelatin

Syrup

• 1 c sugar
• 2 tbsp water
• 2/3 c rum
• lemon/orange peel grated

Additions

• 3 tbsp cocoa powder
• 4 tbsp apricot jam sometimes the Hungarian use raspberry too
• 1 1/4 c sweet cream heavy cream is fine as well
• 6 tbsp chocolate syrup

Instructions

Topping

• Soak the raisins in rum and grind the walnut a day before.

Cake

• Beat the egg whites in a mixing bowl, slowly add in sugar, beat until stiff. Stir in yolks then flour. Divide into 3 portions. Into the first bowl, add in 1/2 c ground walnuts. Into the second, add in cocoa powder and into the last bowl, leave it as is. Bake at 350 F for 12-15 minutes. Let cool before proceeding.

Cream

• Scald milk with vanilla bean, add yolks, sugar, flour, and gelatin, stir well until thicken. Let cool to room temperature then into the fridge.

Syrup

• Place everything (except rum) into a pot, cook for 15 mins on medium heat, cool to room temperature, then stir in rum.

Somloi Galuska

• On a baking sheet as big as the cakes, place walnut cake as the bottom layer. Sprinkle with 1/3 of the syrup, spread 1/3 of the walnuts and raisins and top with 1/3 of the vanilla cream over the walnuts.
• then top with the chocolate layer and repeat step as above (syrup, walnut, raisin, cream).
• then on the very top, place the plain cake. Sprinkle with rum, then jam followed with vanilla cream. Sprinkle the top with cocoa powder generously, refrigerate for 4 hours or overnight.

Serving

• Some people love to cut the dessert square but cafes by spooning it as you would scoop ice cream, and place on dessert plate. I love scooping it rather cutting it square, makes it more prettier 🙂
• Now top the cake with whipped cream and drizzle with chocolate syrup.