Somlói Galuska (Hungarian Trifle-Style Sponge Dessert)

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Somlói Galuska is a real, traditional Hungarian dish, known as Hungarian Trifle-Style Sponge Dessert. Layers of rum-soaked sponge cake, chocolate sauce, vanilla custard and whipped cream, a beloved Hungarian layered dessert.\n\nSomlói galuska was created in the 1950s by a Hungarian waiter and named after the Somló wine region, quickly becoming one of the most popular restaurant desserts across Hungary.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Hungarian home 요리는 검색어의 일반적인 대체물이 아닙니다.

재료

서브 8

• 4계란(separated, for sponge)
• 100 g설탕(for sponge)
• 80 g만능 밀가루(for sponge)
• 30 gcocoa powder(for sponge)
• 3 tbsp럼(몸을 담그기 위해)
• 300 ml전유(커스터드용)
• 3달걀 노른자(커스터드용)
• 60 g설탕(커스터드용)
• 2 tbsp옥수수 전분(커스터드용)
• 1 tsp바닐라 추출물
• 100 gdark chocolate(melted, for sauce)
• 100 ml헤비 크림(소스용)
• 300 ml헤비 크림(whipped, to serve)
• 50 g다진 호두
• 3 tbsp건포도(soaked in rum)

조리법

1. 1

   Make the sponge

   Whip egg whites and sugar to stiff peaks, fold in yolks, then fold in sifted flour and cocoa powder. Bake in a lined pan at 180°C (350°F) for 20 minutes; cool and cut into cubes.

2. 2

   커스터드를 만들어보세요

   Whisk egg yolks, sugar and cornstarch, then gradually whisk in warm milk. Return to low heat and cook, stirring constantly, until thickened. Stir in vanilla and cool.

3. 3

   Make the chocolate sauce

   Warm the cream and pour over melted chocolate, stirring until smooth and glossy.

4. 4

   Soak the sponge

   Sprinkle the sponge cubes generously with rum.

5. 5

   Layer the dessert

   In a large glass dish or individual cups, layer sponge cubes, custard, walnuts, soaked raisins and chocolate sauce, repeating until all components are used.

6. 6

   식혀서 서빙하세요

   Refrigerate for at least 2 hours, then top with whipped cream and a final drizzle of chocolate sauce before serving.

변형

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저장

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