Posts Tagged ‘Taste of Traditional Homemade Sweeties’

Taste of Traditional Homemade Sweeties – Sponge Cake  a’la Somló – Somlói Galuska

As have had on their menüs by the followers the Hungarian cuisine typically filling with its rich culinary heritage just as by locals eat day-by-day in modern life mingle with tradition. Hopefully many had prepared their “Hungarian” traditional foods.

Now comes, if you are a desert person you will fly high and already feel the flavor in you taste buds.

Sponge Cake  a’la Somló – Somlói Galuska

Three types of cake – plain, walnut, and chocolate are served with whipped cream on top, dark chocolate sauce, raisins, and more walnuts. What does it taste like: If you’re a dessert person, this should be heaven for you! The three types of cake stand out distinctly, while the cream and the chocolate sauce play hide and seek with your palette!

Multiple layers of different types of sponge cake (usually plain, chocolate, and walnut), cream, rum-soaked raisins, chocolate sauce…a number of deliciously sweet components make up this Hungarian trifle, which has been awarded by many with the title of “Hungary’s favorite dessert.” This cake can be in a number of styles. Here’s how it goes for me.

For 4-6 servings,  preparing time  60 -120 mins  … needn’ t be afraid of the length of time it is well deserved by the end when tasting this heavenly desert.

Ingredients: 6 tbs sugar, 6 eggs, pinch of salt, half tbs baking powder, 5 tbs flour, 1-2 tbs cocoa powder.

For the chocolate cream:200 g sugar, 5 tbs cocoa powder, 400 ml water, 10-15 ml rum.

For the vanilia cream: 700 ml milk, 20 vanilia sugar, 4 egg yolks, 100 g sugar, 3-4 tbs flour.

For the filling/topping: 300 ml water, 40 ml rum, 6 tbs raisins, 1-2 tbs sugar, 8 tbs granted walnut, whipped cream to decorate the topping.

Preparation: For the cake seperate the eggs, mix the egg yolks wth sugar until it gets creamy soft. Beat the eggs white till stiff. Slowly into the egg yolk mixture fold the flour, then add the pinch of salt and the baking powder. Carefully add the beaten egg whites in the batter, 2/3 of it into the baking tray.  Then add the cocoa powder to the rest of the dough and pour in another baking tray.  Preheat up till 180C degree. Now place the baking tray into the oven for 12  mins. Do notm open the oven for 10 mins. Line a big baking pan with baking paper (size 40-40 cm).

Now comes the Chocolate cream: Combine ingredients … rum, sugar, cocoa, some walnuts … into a small pot and cook over medium low heat  till the sugar dissolved. Let it cool down.

Now comes the Vanillia cream: Heat the milk in a saucepan. In a bowl mix the  sugar, vanillia sugar, egg yolks. Add the flour spoon by spoon. Pour in 6 tbs of warm milk and stir well, then pour back the to the hot milk and stir again frequently. Cook over low heat until it become a sauce,  not to boil.

Now comes the Raisin filling: Fill a pot of water and pour sugar into it. Add the raisin to it and simmer them. When the water is hot enough (not boiling) 4-5 mins, then add the 40 ml rum into the water.

Not much time to taste this mouthwatering cake … When the sponge cake is baked take it out from the oven, cut it in 2 or 4 sections and then can do the ply.

One layer of the sponge cake sprinkle with the rum-water mixture. Thenafter pour the vanillia sauce and continue with  sprinkling the ground walnuts on top. Now do once more the layers again in the same order. Now comes the chocolate sauce and the decoration with the whipped cream.

It taste much better as to leave for the flavors to set. Like to add a spoon of  vanillia ice-cream and sour cherry … if available fresh socked in rum or cherry compote as taste.

At the restaurants serve with more thicker chocolate sauce, similar to the trifle and there are some places where they dress it up with vanillia ice-cream and sour cherry.

Whether on diet, leave the receipt for another day, but don’t miss to make this confectionery once in your lifetime.

In brief info of the Sponge Cake a’la Somló …the Somlói galuska was invented in the late 50s by Károly Gollerits – Head waiter and Szőcs József Béla pastry chef of the the Gundel restaurant. The new desert was broughtto the 1958s World Fair and won proffesional awards. The name refers to the hill outskirts of Budapest at Fót Somlyó Hill, at the foot of which Szőcs used to live.

© by Aggie Reiter