Somlói Galuska (Hungarian Trifle-Style Sponge Dessert)

About This Recipe

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 cooking, not a generic stand-in for a search term.

Ingredients

Serves 8

• 4eggs(separated, for sponge)
• 100 gsugar(for sponge)
• 80 gall-purpose flour(for sponge)
• 30 gcocoa powder(for sponge)
• 3 tbsprum(for soaking)
• 300 mlwhole milk(for custard)
• 3egg yolks(for custard)
• 60 gsugar(for custard)
• 2 tbspcornstarch(for custard)
• 1 tspvanilla extract
• 100 gdark chocolate(melted, for sauce)
• 100 mlheavy cream(for sauce)
• 300 mlheavy cream(whipped, to serve)
• 50 gchopped walnuts
• 3 tbspraisins(soaked in rum)

Instructions

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

   Make the custard

   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

   Chill and serve

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

Variations

• •

  A non-alcoholic version uses strong black tea or orange juice instead of rum for soaking.

• •

  Some versions use crushed hazelnuts instead of walnuts.

• •

  Serve in individual glasses for an elegant, single-portion presentation.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions