Back to 12 servings For the plain sponge cake 3 eggs 3 tablespoons icing sugar 3 tablespoons fine flour 1 knife-tip baking powder For the cocoa sponge cake 3 eggs 3 tablespoons icing sugar 2 tablespoons fine flour 1 tablespoon unsweetened cocoa powder 1 knife-tip baking powder The nut sponge cake 3 eggs 3 tablespoons icing sugar 2 tablespoons fine flour 3 dkg ground walnuts 1 knife-tip baking powder For the syrup 15 dkg sugar 2.5 dl water 1 dl rum 0.3 vanilla pod 1 lemon zest, grated from 1 lemon 1 orange peel, grated from 1 orange The vanilla cream 4 egg yolks 7.5 dkg fine flour 12 dkg sugar 5 dl milk 0.5 vanilla pods 1 lemon zest, grated from 1 lemon 2 teaspoons gelatine For the filling 12 dkg walnuts 5 dkg apricot jam 8 dkg raisins 2 tablespoons unsweetened cocoa powder, for the sprinkling The chocolate dressing 15 dkg chocolate 0.5 dl rum 5 dkg unsweetened cocoa powder 5 dkg sugar 1 dl water
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1 Step 1: Soak the raisins in rum, grind 2/3 of the walnuts and chop 1/3 of them into coarse pieces.2 Step 2: Then bake the sponge cakes, one by one. For the smooth mixture, separate the eggs, whisk the whites with a pinch of salt using a hand whisk until they are stiff.3 Step 3: Mix in the icing sugar and work on it for a few minutes until it is nice and glossy.4 Step 4: Then add the yolks. If you've worked well, it will stay on the stiff whip. Work that in as well.5 Step 5: When done, sift the flour on top of the now-whipped egg white cream and add the baking powder. Stir with a wooden spoon, being careful not to break up the foam.6 Step 6: Pour into a baking tray lined with baking paper and bake in a preheated oven at 180°C for about 15 minutes. Remove from the pan, peel off the paper and let it cool.7 Step 7: Make the other two sponge cakes in the same way. Mix the cocoa powder for the cocoa sponge cake along with the flour to the beaten eggs. Do the same with the walnut sponge cake.8 Step 8: Make the syrup: mix the ingredients and boil in a small saucepan for a few minutes.9 Step 9: Prepare the vanilla custard: boil the milk with a coffee spoon or two of lemon zest and the vanilla, then cool to lukewarm.10 Step 10: Mix the egg yolks with the sugar and flour, and whisk with a hand whisk until foamy.11 Step 11: Pour the cooled milk into the egg mixture, stirring constantly, and cook over a low heat until thick.12 Step 12: Stir the gelatine in half a decilitre of almost boiling (but not boiling) water and add to the cream. Leave to cool until lukewarm.13 Step 13: Put one of the sponge cakes in a bowl and dip a brush into the syrup and brush it thoroughly over the entire sponge cake layer. You don't want it to get wet, but if you don't spread it enough, it will be dry.14 Step 14: Pour half the vanilla cream over it and smooth it evenly. Sprinkle with the crushed walnuts and raisins.15 Step 15: Place the second sheet on top and repeat the same process. Spread the third layer with the syrup, spread the apricot jam and sprinkle with cocoa.16 Step 16: Place in the fridge for 24 hours.17 Step 17: Before serving, cook the chocolate cream: chop the chocolate, sprinkle with cocoa powder and icing sugar, add the water and rum and cook it. If too thick, you can add a little water to dilute.18 Step 18: Whip the cream until it is stiff or pour it into a skimmer.19 Step 19: Take the finished somlói out of the fridge, scoop out the dumplings with a spoon, pile onto a plate, top with chocolate and decorate with whipped cream.getsaucepan.com/r/e9a71f8b-e2af-48f0-979b-552d60992612 · Original: https://dailynewshungary.com/recipe-somloi-galuska-the-famous-sweet-of-hungarian-confectionery-hungary-hungaricum/
