Hungarian Cuisine

Somloi Galuska Recipe – Hungarian Special

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Somloi Galuska Recipe – Hungarian Special

Somlói Galuska is a classic Hungarian dessert made of layers of sponge cake, rich vanilla and chocolate creams, rum-soaked raisins, and crunchy walnuts, all topped with whipped cream and a drizzle of chocolate sauce. This indulgent treat, originally created in the 1950s, is a beloved staple of Hungarian cuisine, known for its irresistible combination of flavors and textures. Perfect for special occasions, Somlói Galuska offers a delightful balance of sweetness and creaminess in every bite.

  • Prep Time2 hr
  • Cook Time45 min
  • Total Time2 hr 45 min

For the Sponge Cake:

  • 4 eggs
  • ½ cup sugar
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder (for chocolate layer)

For the Syrup:

  • ½ cup water
  • ¼ cup sugar
  • 2 tbsp rum (or orange juice for non-alcoholic version)

For the Custard Cream:

  • 2 cups milk
  • 3 egg yolks
  • ½ cup sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract

For the Chocolate Sauce:

  • ½ cup milk
  • 3 oz dark chocolate
  • 2 tbsp sugar
  • 1 tbsp cocoa powder

For Topping:

  • ½ cup chopped walnuts
  • ¼ cup raisins
  • 1 cup whipped cream

Bake the Sponge Cake:

1

Beat eggs and sugar until fluffy. Mix in flour, baking powder, and vanilla.

2

Divide in half, mixing cocoa powder into one portion.

3

Bake separately at 350°F (175°C) for 12–15 minutes. Cool and cut into cubes.

Make the Syrup:

4

Heat water and sugar until dissolved, then stir in rum.

Prepare the Custard Cream:

5

Heat milk. In a bowl, whisk egg yolks, sugar, and cornstarch.

6

Slowly add warm milk, stir, then cook until thickened. Add vanilla and cool.

Make the Chocolate Sauce:

7

Heat milk, chocolate, sugar, and cocoa powder until smooth.

Assemble:

8

Layer sponge cake cubes in a dish, drizzle with syrup, and sprinkle walnuts and raisins.

9

Spread custard cream, then repeat layers. Chill for 2 hours.

Serve:

10

Scoop into bowls, top with chocolate sauce and whipped cream.

Recipe Notes:

Use store-bought sponge cake for a quicker version.

Best when chilled before serving.

Garnish with extra nuts or chocolate shavings for extra flavor.

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