Hungarian
Somlói galuska
A classic Hungarian layered dessert of three delicate sponge cakes, rum syrup, vanilla custard, walnuts and raisins. It is chilled, spooned into soft dumpling-like mounds, then finished with warm chocolate sauce and whipped cream.
Watch it madeMiele Magyarország · 8:36
Ingredients
- Large eggs, separated, for the sponge cakes3
- Caster sugar, for the sponge cakes75g
- Plain flour50g
- Unsweetened cocoa powder8g
- Finely ground walnuts, for walnut sponge20g
- Salt1 pinch
- Butter, for greasing the tin1 tsp
- Milk250ml
- Egg yolk, for custard1
- Caster sugar, for custard35g
- Cornstarch15g
- Vanilla sugar or vanilla extract1 tsp
- Water80ml
- Caster sugar, for syrup45g
- Lemon zest1 strip
- Dark rum40ml
- Raisins30g
- Chopped walnuts, for layering35g
- Dark chocolate, finely chopped45g
- Unsweetened cocoa powder, for chocolate sauce1 tsp
- Milk, for chocolate sauce60ml
- Sugar, for chocolate sauce20g
- Heavy cream, cold120ml
- Powdered sugar1 tsp
Method
- Soak the raisins in 20ml of the rum while you prepare the sponge cakes.
- Heat the oven to 180°C and butter and line an 18cm round or square cake tin.
- Make the plain sponge by whisking 1 egg yolk with 25g sugar until pale, beating 1 egg white with a pinch of salt to soft peaks, then folding in 20g flour and the beaten white.
- Spread the plain sponge batter thinly in the tin and bake for 8 to 10 minutes, then turn out to cool.
- Make the cocoa sponge the same way with 1 egg, 25g sugar, 15g flour and 8g cocoa powder, then bake and cool.
- Make the walnut sponge the same way with 1 egg, 25g sugar, 15g flour and 20g finely ground walnuts, then bake and cool.
- For the custard, whisk the extra egg yolk with 35g sugar, cornstarch and a splash of the milk until smooth.
- Heat the remaining milk with the vanilla, then whisk it into the yolk mixture and return to the pan.
- Cook the custard over low heat, stirring constantly, until thick and glossy, then cover the surface and let it cool to lukewarm.
- For the syrup, simmer the water, 45g sugar and lemon zest for 3 minutes, remove from the heat, discard the zest and stir in the remaining 20ml rum.
- Place the plain sponge in a small deep dish, brush generously with rum syrup, spread with custard and scatter over some soaked raisins and chopped walnuts.
- Add the cocoa sponge, brush with syrup, spread with custard and scatter again with raisins and walnuts.
- Add the walnut sponge, brush with the remaining syrup, spread with the remaining custard and sprinkle with any remaining raisins and walnuts.
- Cover and refrigerate for at least 4 hours, preferably overnight, so the layers soften and the flavours settle.
- For the chocolate sauce, warm the milk, sugar and cocoa, add the chopped dark chocolate and stir until smooth and pourable.
- Whip the cold cream with the powdered sugar until softly billowed.
- To serve authentically, use a large spoon to scoop irregular dumpling-like portions of the chilled layered dessert into two bowls.
- Drizzle the warm chocolate sauce over the scoops and finish each serving with whipped cream.
Common questions
Can I substitute the rum in Somlói galuska, and how should I use the raisins without it?
Yes. Soak the raisins in warm water, orange juice, or strong tea instead of rum, then drain well before layering. Add a few drops of rum extract only if you want the classic aroma without alcohol.
How long does Somlói galuska take to make, including cooling time?
Plan on about 1.5 to 2 hours total. The sponge cakes bake quickly, but they need cooling before layering. The custard also needs time to thicken and cool enough to spoon over the assembled dessert.
What are the most common mistakes when making the sponge layers and custard?
The biggest mistakes are overmixing the batter, which knocks out air, and overbaking, which makes the sponge dry. For the custard, avoid high heat; cook it gently or it can curdle or turn lumpy.
How should I store Somlói galuska, and can I make it ahead?
Store covered in the fridge for up to 3 days. It’s often better the next day because the syrups and custard soak into the cake. Keep the whipped cream separate and add it just before serving.
What’s the best way to serve Somlói galuska for the right texture and presentation?
Serve chilled or cool, spooned into mounds or layers with extra custard, whipped cream, chopped walnuts, and grated chocolate. Let it sit 10 to 15 minutes after chilling so the flavors soften and the texture turns silkier.