Authentic Hungarian Somlói Galuska: A Step-By-Step Recipe Guide

Ingredients

  • 6 eggs
  • 6 tablespoons sugar
  • 200 grams all purpose flour
  • 1 teaspoon baking powder
  • 500 milliliters milk
  • 1 vanilla bean
  • 100 grams raisins
  • 50 grams chopped walnuts
  • 2 tablespoons rum
  • 2 tablespoons cocoa powder
  • 100 grams semolina
  • 100 grams powdered sugar
  • 200 milliliters whipping cream
  • 2 tablespoons dark chocolate, grated

Steps and instructions

  1. Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form.
  2. In a separate bowl, mix the egg yolks and sugar until creamy.
  3. Combine the flour and baking powder, then fold it into the egg yolk mixture.
  4. Gently fold the beaten egg whites into the mixture.
  5. Divide the batter into two equal parts. Add cocoa powder to one part and mix well.
  6. Grease a baking pan and pour in the plain batter. Then add the cocoa batter on top.
  7. Bake in a preheated oven at 180 degrees Celsius for 30 minutes.
  8. While the cake is baking, prepare the cream filling. Heat the milk, add the scraped vanilla bean and semolina, and stir constantly until thickened.
  9. Set the cream filling aside to cool, then add the powdered sugar and whipped cream. Mix well.
  10. Soak the raisins in rum.
  11. Once the cake is baked and cooled, cut it into small cubes.
  12. In a serving dish, layer the cake cubes, cream filling, rum-soaked raisins, and chopped walnuts. Repeat the layers until all ingredients are used.
  13. Top the final layer with the remaining cream filling, and sprinkle with grated dark chocolate.
  14. Chill the dessert in the fridge for a few hours before serving.

Tools for making

  • Mixing bowls - Used for combining ingredients and mixing the batter.
  • Whisk - To beat the egg whites until stiff peaks form.
  • Baking pan - The container in which the cake will be baked.
  • Spatula - For folding the ingredients together and spreading the batter evenly.
  • Knife - To cut the baked cake into small cubes.
  • Serving dish - A dish or bowl used to assemble and present the dessert.
  • Saucepan - To heat the milk and prepare the cream filling.
  • Wooden spoon - For stirring the cream filling as it thickens.
  • Grater - To grate the dark chocolate for garnishing.

Recipe variations

  • Use almond flour or gluten-free flour as a substitute for all-purpose flour to make it gluten-free.
  • Add a layer of fruit preserves, such as apricot or raspberry, between the cake cubes and cream filling.
  • Replace the raisins with dried cranberries or chopped dried apricots.
  • Instead of rum, soak the raisins in orange juice or a fruit-flavored liqueur.
  • Add a layer of chocolate ganache or Nutella between the cake cubes and cream filling.
  • Include a layer of sliced bananas or strawberries for added freshness.
  • Add a sprinkle of cinnamon or nutmeg to the cream filling for a warm spice flavor.
  • Top the dessert with a drizzle of caramel sauce or chocolate sauce.
  • Swap the whipped cream with vanilla custard or Greek yogurt for a lighter option.
  • Make individual servings by layering the ingredients in individual glasses or dishes.
  • Garnish with fresh mint leaves or toasted coconut flakes for added visual appeal.

Recipe overview

Somlói Galuska is a traditional Hungarian dessert that is beloved for its rich, layered flavors and textures. This dish is a symphony of creamy vanilla filling, fluffy sponge cake, rum-soaked raisins, and crunchy chopped walnuts, all topped off with a dusting of dark chocolate. Despite the complexity of its flavor profile, it's surprisingly easy to put together. By following this recipe, you'll create a dessert that's not only delicious but also visually stunning, with its distinct layers and chocolate topping. Expect to spend some time in the kitchen, but the result is well worth it - a truly indulgent dessert that will impress your guests.

Common questions

  1. Can I use a different type of flour? Yes, you can use alternative flours such as cake flour or whole wheat flour, but it may slightly affect the texture and taste of the dessert.
  2. Can I substitute the rum with something non-alcoholic? Certainly! You can replace the rum with rum extract or simply skip it for a non-alcoholic version.
  3. Can I use a different type of nuts? Absolutely! Feel free to use your preferred nuts like almonds or hazelnuts instead of walnuts.
  4. Can I make this dessert in advance? Yes, you can prepare Somlói Galuska in advance. Just make sure to keep it refrigerated until serving.
  5. Can I freeze Somlói Galuska? It is not recommended to freeze this dessert as it may alter the texture and affect the overall taste.
  6. Can I use a different type of raisins? Yes, you can use different types of raisins like golden raisins or sultanas.
  7. Can I use vanilla extract instead of a vanilla bean? Yes, you can substitute 1 teaspoon of vanilla extract for the vanilla bean if needed.

Serving dishes and utensils

  • Mixing bowls - Used for combining ingredients.
  • Whisk - Used for beating eggs and mixing batters.
  • Baking pan - Used for baking the cake.
  • Spatula - Used for folding ingredients and spreading cream filling.
  • Serving dish - Used for assembling and serving the dessert.
  • Knife - Used for cutting the cake into cubes.
  • Grater - Used for grating dark chocolate.
  • Measuring cups and spoons - Used for accurate measurement of ingredients.
  • Saucepan - Used for heating milk and making the cream filling.

Origin stories

Somlói Galuska, a scrumptious Hungarian dessert, was first created in the 1950s by József Béla Szőcs, a pastry chef at the renowned Gundel Restaurant in Budapest. Upon its debut, the dessert was named after Mount Somló, a region in Hungary known for its delicious wines, perhaps hinting at the inclusion of rum in the recipe. Despite the name, this dessert doesn't have any specific ties to the Somló region. Instead, the name serves as a tribute to the imaginative spirit of Hungarian cuisine. The original name was "Somló-style sponge cake," but over time, "Somlói Galuska" became the commonly used name. Interestingly, "galuska" usually refers to a type of Hungarian dumpling, but in this case, it denotes the small, rum-soaked sponge cake cubes that form the basis of this delightful and rich layered dessert.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.