Somlói Galuska (Sponge Trifle)
Also called somloi galuska, Hungarian trifle
Torn plain, cocoa and walnut sponge layered with rum syrup, walnuts, raisins and chocolate sauce, under whipped cream.
- Makes
- 8 to 10 servings
Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Sponge
Rum syrup
Chocolate sauce
Layers and topping
Method
Sponge
Heat the oven to 340°F (170°C) and line three small pans. Beat the egg whites with the salt to stiff peaks, adding the granulated sugar (150 g¾ cup) gradually. Fold in the yolks one at a time.
Sift the flour (150 g1¼ cups) over in 3 additions, folding gently, with the lemon zest and vanilla (1 tsp) in the last.
Divide the batter into thirds. Leave one plain, fold the cocoa powder (11 g2 tbsp) into the second and the ground walnuts (50 g) into the third. Bake each 15 to 18 minutes and cool.
Syrup and sauce
Syrup. Boil the water (200 ml¾ cup + 1 tbsp) with the granulated sugar (100 g½ cup) until it dissolves. Cool and add the dark rum (3 tbsp).
Sauce. Heat the heavy cream (150 ml½ cup + 2 tbsp), pour it over the dark chocolate (150 g), stir until smooth and add the butter (14 g1 tbsp). Keep it warm.
Assemble
Tear all three sponges into rough bite-sized pieces. In a deep bowl or glasses, layer the plain sponge, rum syrup, a scattering of walnuts (100 g) and raisins (50 g⅓ cup), and chocolate sauce. Repeat with the cocoa sponge, then the walnut sponge, finishing with syrup and sauce.
Whip the heavy cream (400 ml1⅔ cups) with the powdered sugar (50 g7 tbsp) and vanilla (1 tsp) and pile it on top. Drizzle with more chocolate sauce.
Refrigerate at least 2 hours, ideally overnight, so the sponge soaks up the syrup. Serve cold.
Notes
- Messy on purpose. Don't try for neat layers.
- Apricot jam between the layers is a common addition.
- The sponge is a plain Romanian pandișpan, divided three ways.