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Šomlói Galuska

Hungarian · Dessert

A classic Hungarian dessert known as the 'Hungarian Trifle,' featuring layers of plain, walnut, and cocoa sponges soaked in rum-infused syrup, layered with silky vanilla custard, and finished with chocolate sauce and whipped cream.

AdvancedVegetarian
The EZdish collectionAI-created recipe
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Šomlói Galuska — recipe cover
2 hr 30 minA little patience, a lot of flavor
Prep time1 hr
Cook time1 hr
Servings8 people
DifficultyAdvanced
The recipeTips & storage
Let's make something good

How to make it

5 steps. Take it one step at a time.

  1. Preheat oven to 180°C

    Preheat oven to 180°C (356°F). Prepare three baking sheets with parchment paper. To make the sponges, whisk 4 egg whites until stiff for each layer. Separately whisk 4 yolks with 4 tbsp sugar until pale, then fold in 4 tbsp flour. For the plain sponge, stop there. For the walnut sponge, fold in ground walnuts. For the cocoa sponge, fold in cocoa powder. Bake each sponge for 12-15 minutes.

    15 min

  2. Make the pastry cream

    Make the pastry cream by boiling milk with vanilla bean seeds. In a bowl, whisk egg yolks with sugar and a bit of flour. Slowly temper the hot milk into the egg mixture, then return to heat and stir until thickened. Let it cool.

    10 min

  3. Prepare the rum syrup

    Prepare the rum syrup by simmering 200ml (7 oz) water with 100g (1/2 cup) sugar and half of the rum until the sugar dissolves. Soak the raisins in the remaining rum.

    5 min

  4. Assembly: Place the walnut sponge

    Assembly: Place the walnut sponge in the dish. Brush with syrup, sprinkle with raisins and some extra walnuts. Spread a layer of pastry cream. Top with the cocoa sponge, brush with syrup, and spread more pastry cream. Finish with the plain sponge, syrup, and the rest of the cream. Refrigerate for at least 6 hours, ideally overnight.

  5. Before serving, melt the chocolate

    Before serving, melt the chocolate with a splash of cream and rum to make a sauce. Scoop dumplings from the pan into bowls. Top with whipped cream and drizzle with the warm chocolate sauce.

A little kitchen wisdom

Traditional Šomlói Galuska is usually scooped into three dumplings per plate rather than sliced. For the best flavor, assemble it a day in advance to let the sponges absorb the syrup and cream.

What you'll need

3 baking sheetsParchment paperHand mixer9x13 inch rectangular dishSmall saucepan
Keep the good going

For now. And for later.

Make it ahead

The sponges can be baked 2 days early. The entire dish should be assembled 12-24 hours before serving for optimal texture.

Store & enjoy

Store in the refrigerator covered with plastic wrap. Serve chilled. Do not reheat.

Allergens

Contains wheat, gluten, milk, eggs, tree nuts.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Šomlói Galuska
Step 1 of 5

Preheat oven to 180°C

Preheat oven to 180°C (356°F). Prepare three baking sheets with parchment paper. To make the sponges, whisk 4 egg whites until stiff for each layer. Separately whisk 4 yolks with 4 tbsp sugar until pale, then fold in 4 tbsp flour. For the plain sponge, stop there. For the walnut sponge, fold in ground walnuts. For the cocoa sponge, fold in cocoa powder. Bake each sponge for 12-15 minutes.

15 min