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Hungarian Trifle Recipe - Somloi Galuska

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Hungarian Trifle or Somloi Galuska

Hungarian Trifle or Somloi Galuska

© 2009 Barbara Rolek licensed to About.com, Inc.
This decadent Hungarian trifle recipe is known as somloi galuska (shom-loh-ee gah-LOOSH-kah), and is made with three different-flavored sponge cakes, pastry cream, raisins, walnuts, chocolate sauce, and whipped cream.

The traditional presentation is to scoop three balls of this dessert into a bowl or on a plate, dollop with whipped cream and garnish with chocolate sauce. A modern presentation is to cut it into squares so the different layers are evident. Rum is traditionally used in the simple syrup and chocolate sauce, but it can be omitted.

Makes 12 servings of Hungarian Trifle - Somloi Galuska

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

Ingredients:

  • 1 recipe Walnut Sponge Cake
  • 1 recipe Cocoa Sponge Cake
  • 1 recipe Plain Sponge Cake
  • .
  • Rum Simple Syrup:
  • 3/4 cup sugar
  • 3/4 cup water
  • 1 (3-inch) strip orange zest (optional)
  • 1 (3-inch) strip lemon zest (optional)
  • 1/3 cup golden rum (optional)
  • .
  • 1 recipe Vanilla Pastry Cream
  • .
  • 1/3 cup apricot preserves
  • 1/2 cup finely chopped walnuts
  • 1/2 cup golden or dark raisins
  • 3 tablespoons Dutch-processed cocoa powder for garnish
  • .
  • Rum Chocolate Sauce:
  • 3/4 cup water
  • 3 tablespoons golden rum (optional)
  • 6 ounces good-quality bittersweet chocolate, chopped
  • 3/4 cup sugar
  • .
  • Sweetened whipped cream for garnish

Preparation:

  1. Prepare Plain Sponge Cake Recipe, Cocoa Sponge Cake Recipe, and Walnut Sponge Cake Recipe.

  2. Meanwhile, make the Rum Simple Syrup by stirring the sugar, water, and orange and lemon zests, if using, in a small saucepan over medium heat until boiling. Continue to boil without stirring until syrup has reduced slightly, about 5 minhutes. Cool completely and stir in the rum, if using, and remove the zests, if using.

  3. Prepare Vanilla Pastry Cream Recipe.

  4. To assemble: In a small saucepan, boil apricot preserves over medium heat and keep warm. Combine walnuts and raisins in a small bowl and set aside. Place walnut sponge cake in the bottom of a 13x9-inch rectangular pan. Brush with 1/3 rum simple syrup, then spread with warm apricot preserves. Spread 1/3 pastry cream over the preserves and 1/2 the walnut-raisin mixture.

  5. Next, place the cocoa sponge cake in the pan, pressing down lightly. Brush with 1/3 rum simple syrup and 1/3 pastry cream. Sprinkle remaining walnut-raisin mixture on top.

  6. Top with plain sponge cake, pressing down lightly. Brush with remaining rum simple syrup and remaining 1/3 pastry cream. Sift 3 tablespoons cocoa powder over top. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

  7. To make the Rum Chocolate Sauce: In a small saucepan over medium heat, bring 3/4 cup water, 3 tablespoons rum (if using), 6 ounces chopped chocolate and 3/4 cup sugar to a boil, stirring often. Reduce heat and cook at a brisk simmer, stirring often, until thickened, about 5 minutes. Cool slightly and serve warm.

  8. To serve: The traditional presentation is to use a 2-inch ice cream scoop and place three "dumplings" in a bowl or on a dessert plate, then pipe with sweetened whipped cream and drizzle with the Rum Chocolate Sauce. A modern presentation is to cut the dessert into squares to show off the layers, and then garnish with whipped cream and sauce.
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