Somlói Galuska - Hungarian Trifle

Ingredients

• For the sponge cake: For the sponge cake:
• 4 large eggs 4 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the chocolate sauce: For the chocolate sauce:
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) unsweetened cocoa powder 1/4 cup (30g) unsweetened cocoa powder
• 3.5 ounces (100g) dark chocolate, chopped 3.5 ounces (100g) dark chocolate, chopped
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the vanilla custard: For the vanilla custard:
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the rum-soaked raisins: For the rum-soaked raisins:
• 1/2 cup (80g) raisins 1/2 cup (80g) raisins
• 1/4 cup (60ml) rum 1/4 cup (60ml) rum
• For the whipped cream topping: For the whipped cream topping:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• For garnish: For garnish:
• 1/4 cup (30g) toasted walnuts, chopped 1/4 cup (30g) toasted walnuts, chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 57g, 38g
• Protein: 8g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Grease and flour a 9x13-inch baking dish.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently until well combined.
4. 4.
   Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. 5.
   While the cake is baking, prepare the chocolate sauce. In a saucepan, heat the milk, sugar, cocoa powder, and dark chocolate over medium heat, stirring constantly until the chocolate is melted and the mixture is smooth. Remove from heat and stir in the vanilla extract.
6. 6.
   For the vanilla custard, heat the milk in a saucepan until hot but not boiling. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until well combined. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract.
7. 7.
   In a small bowl, combine the raisins and rum. Let them soak for 10-15 minutes until plump.
8. 8.
   Once the cake has cooled slightly, cut it into bite-sized cubes. Place half of the cake cubes in a trifle dish or individual serving glasses.
9. 9.
   Sprinkle half of the rum-soaked raisins over the cake cubes. Pour half of the chocolate sauce over the raisins, followed by half of the vanilla custard.
10. 10.
    Repeat the layers with the remaining cake cubes, raisins, chocolate sauce, and vanilla custard.
11. 11.
    In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form. Spread the whipped cream over the top layer of custard.
12. 12.
    Sprinkle the toasted walnuts over the whipped cream.
13. 13.
    Refrigerate the Somlói Galuska for at least 2 hours before serving to allow the flavors to meld together.
14. 14.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for a rich and intense flavor.
• Raisins — Make sure to use plump and juicy raisins for the best texture and taste.
• Walnuts — Toast the walnuts in a dry skillet over medium heat for a few minutes until fragrant to enhance their nutty flavor.

Tips & Tricks

• For a boozy twist, you can add a splash of rum to the whipped cream before whipping.
• If you prefer a lighter version, you can substitute half of the heavy cream with whipped Greek yogurt.
• To save time, you can use store-bought sponge cake instead of making it from scratch.
• Feel free to customize the toppings by adding grated chocolate, fresh berries, or a drizzle of caramel sauce.
• This dessert tastes even better the next day, so you can prepare it in advance for special occasions.

Serving advice

Serve the Somlói Galuska chilled in individual dessert glasses or in a large trifle dish. Use a long spoon to ensure each layer is enjoyed in every bite.

Presentation advice

To make the Somlói Galuska visually appealing, layer the components neatly in a glass trifle dish, allowing the different colors and textures to shine through. Top it off with a generous amount of whipped cream and sprinkle the toasted walnuts on top for an elegant finish.