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Traditional Hungarian Somlói Galuska: Three-Sponge Rum, Walnut, Vanilla-Cream and Chocolate Dessert

Step 1 of 7

Hungary
835 minutes including overnight chilling
Serves 10
Full recipe
Traditional Hungarian Somlói Galuska: Three-Sponge Rum, Walnut, Vanilla-Cream and Chocolate Dessert illustrated cooking image

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Traditional Hungarian Somlói Galuska: Three-Sponge Rum, Walnut, Vanilla-Cream and Chocolate Dessert

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Step 1 of 7

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Heat oven to 180°C and line three small equal pans. Whip eggs with sugar until very thick, fold in flour and salt, then divide in three. Leave one plain, fold cocoa into one and ground walnuts into the third. Bake 12–15 minutes and cool.

Ingredients quick view

6 large eggs, separated
180 g caster sugar
150 g plain flour
20 g cocoa powder
50 g finely ground walnuts
1 pinch salt
350 ml water
180 g sugar, for syrup
zest of 1 orange and 1 lemon
120 ml dark rum, divided
80 g raisins
100 g chopped toasted walnuts
150 g apricot jam, warmed
600 ml whole milk
1 vanilla bean or 2 tsp vanilla paste
6 egg yolks
120 g sugar, for pastry cream
45 g cornflour
100 g dark chocolate
25 g cocoa powder
120 ml water, for chocolate sauce
300 ml whipping cream

Tips quick view

Bake three genuinely different sponges rather than colouring only two layers.

The overnight rest is essential for the characteristic spoonable texture.

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