Somloi Galuska (Sponge Cake)

3 1/2 oz. raisins soaked in rum
3 1/2 oz. ground walnutsir?t=hungarbooks0f 20&l=btl&camp=213689&creative=392969&o=1&a
Whipped cream made from 1 cup heavy cream

Sponge Cake:
6 eggs
6 tbsp. powdered sugarir?t=hungarbooks0f 20&l=btl&camp=213689&creative=392969&o=1&a
3 1/2 oz. walnut
1 heaping tbsp. cocoair?t=hungarbooks0f 20&l=btl&camp=213689&creative=392969&o=1&a

Rum Sauce:
1 1/2 cups milk
5 oz. sugar
1 tsp. ground lemon peel
1 tsp. ground orange peel
2 tbsp. rum

Vanilla Cream:
1 1/2 cups milk
1 whole vanilla stick
2 egg yolks
2 oz. powdered sugar
1 tsp. corn starch

Chocolate Syrup:
7 oz.
bitter dark chocolateir?t=hungarbooks0f 20&l=btl&camp=213689&creative=392969&o=1&a
2 tbsp. rum

1. To prepare the sponge cake, beat the egg yolks and sugar until stiff, add the flour, then the stiffly beaten egg whites. Combine. Divide the mixture in two. Mix the ground walnuts into one half and the cocoa into the other. Pour the mixes separately into a high baking sheet lined with baking paper and bake in a medium hot oven until ready. (the sponge cake should be done in about 12 minutes. To prevent the cake from collapsing, do not open the oven door.)

2. Boil the milk and the vanilla stick for 5 minutes, remove, add egg yolks , sugar, and the corn starch.

3. To prepare the rum syrup, cook the sugar in 1 cup milk, the lemon and orange peel for 15 minutes, then add rum.

4. Break the sponge cake into smaller pieces and combine. Place one layer of sponge cake in the bottom of a large glass or on a plate, sprinkle with the rum syrup, the ground walnuts, raisins, smooth some of the vanilla cream on top, then repeat the layers again.

Make sure the top layer is sponge cake. Sprinkle the top with cocoa, add whipped cream made from 1 cup heavy cream, and pour the chocolate syrup on top.

Leave a Reply

Your email address will not be published. Required fields are marked *