Soml贸i Galuska: The Iconic Hungarian Trifle

Soml贸i Galuska: The Iconic Hungarian Trifle

Soml贸i Galuska is a beloved Hungarian dessert that combines layers of sponge cake, chocolate sauce, walnuts, and whipped cream. This decadent trifle is not only a treat for the taste buds but also a feast for the eyes. Originally created in the 1950s by Hungarian confectioner K谩roly Gollerits, this dessert has since become a staple in Hungarian cuisine and is a must-try for anyone with a sweet tooth.

馃専 The Origin and History

The creation of Soml贸i Galuska is credited to J贸zsef B茅la Sz艖cs, who worked as a pastry chef at the Gundel restaurant in Budapest. The dessert was named after a hill in Hungary, Soml贸, and quickly gained popularity for its rich and complex flavors. It won the main prize at the 1958 World Expo in Brussels, further cementing its place in Hungarian culinary history.

馃専 Why You鈥檒l Love Soml贸i Galuska

  • Decadent Layers: Moist sponge cake meets rich chocolate sauce and velvety whipped cream.
  • Flavor Explosion: The combination of rum-soaked raisins, walnuts, and chocolate creates a harmonious blend of tastes and textures.
  • Perfect for Celebrations: This dessert is often served at special occasions and is sure to impress your guests.

Ingredients

For the Sponge Cake

  • 6 large eggs, separated
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/4 cup ground walnuts
  • 1/4 cup cocoa powder
  • 1 tsp vanilla extract
  • Pinch of salt

For the Syrup

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/4 cup rum
  • 1 tsp vanilla extract

For the Chocolate Sauce

  • 1 cup heavy cream
  • 1 cup dark chocolate, chopped
  • 2 tbsp cocoa powder
  • 2 tbsp sugar

For the Filling

  • 1/2 cup raisins
  • 1/2 cup walnuts, chopped
  • 2 cups whipped cream

Instructions

1. Make the Sponge Cake

  1. Preheat your oven to 350掳F (175掳C). Grease and line a baking sheet.
  2. Beat the egg yolks with sugar until creamy. Add vanilla.
  3. In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.
  4. Gently fold the egg whites into the yolk mixture.
  5. Divide the batter into three bowls. Mix ground walnuts into one, cocoa powder into another, and leave the third plain.
  6. Spread each batter onto the baking sheet in thin layers and bake for 10-12 minutes or until a toothpick comes out clean.

2. Prepare the Syrup

  1. Combine water and sugar in a small saucepan and bring to a boil.
  2. Remove from heat and stir in rum and vanilla extract. Set aside to cool.

3. Make the Chocolate Sauce

  1. Heat the cream in a saucepan over medium heat.
  2. Add the chopped chocolate, cocoa powder, and sugar.
  3. Stir until smooth and glossy. Remove from heat and let cool slightly.

4. Assemble the Dessert

  1. Cut the sponge cakes into small squares or crumble them.
  2. In a large dish or individual glasses, layer the sponge cake, sprinkle with syrup, add raisins and walnuts, and drizzle with chocolate sauce.
  3. Repeat the layers and top with whipped cream and a final drizzle of chocolate sauce.

5. Chill and Serve

  • Refrigerate for at least 2 hours before serving to allow the flavors to meld together. Serve cold and enjoy!
PREPARATION