Somlói Galuska (Budapest's Rum-Soaked Sponge Towers with Walnut and Chocolate) 🍰

Name: Somlói Galuska (Budapest's Rum-Soaked Sponge Towers with Walnut and Chocolate)
Prep time: 72 min
Cook time: 108 min
Total time: 180 min
Yield: 2-4 servings
Cuisine: Hungarian
Ingredients: Sponge: 6 eggs separated; 150 g sugar; 120 g flour; pinch salt; divide batter three ways — one plain; one with 40 g raisins soaked in rum; one with 40 g chopped walnuts and 1 tbsp cocoa; Syrup: 150 ml water + 100 g sugar boiled, cooled, + 4–5 tbsp rum (more if you mean it); Vanilla cream: 300 ml milk, 1 vanilla pod, 3 yolks, 60 g sugar, 30 g cornstarch, 100 g butter beaten in; Chocolate cream: same base with 30 g cocoa; whipped cream: 400 ml cold cream + 2 tbsp sugar; softly whipped; To finish: 80 g dark chocolate grated, candied orange peel

Budapest's most theatrical dessert, built in layers and served under a dome: three sponge rounds — plain, raisin-studded and walnut-dark — cut into dumpling-sized cubes, stacked in a rum-and-sugar syrup, filled with vanilla cream, clothed in chocolate cream and finished with whipped cream and candied orange. Created in 1958 at the Budapest Galéria café in honour of the Somló wine region, it was designed to be assembled at the table from a silver trolley — the reason every old grand café still treats it as its calling card. It is sweetness as engineering: every forkful carries all three creams.

Budapest Hungarian ⏱ 180 min Hard

Modo de preparo

1

Bake the three sponges thin (about 2 cm) in separate pans: whip yolks with half the sugar to ribbon, fold in flour, then stiff egg whites with the rest. Bake 8–10 minutes at 180 °C each; cool completely.
2

Make the two creams: boil milk with vanilla, whisk yolks-sugar-starch, pour back and cook to a thick custard; cool to lukewarm and beat in the butter (split and cocoa it for the second). Chill both.
3

Cut all three sponges into 2 cm cubes. Line a deep glass or bowl with the plain cubes — bottom and walls — then build in layers: rum-doused cubes, a sheet of vanilla cream, raisin cubes, chocolate cream, walnut cubes, more rum, more cream.
4

Seal the top with a lid of sponge, pour a little syrup over it, and weight the mold for 20 minutes so the towers knit into one mass. Then unmold onto a plate — it should stand like a hat.
5

Clothe it: chocolate cream over the dome, grated dark chocolate rolled down the sides, whipped cream crown and candied orange on top. Rest cold one hour, cut in tall wedges at the table and serve — in Budapest, with a long pour of espresso.

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Somlói Galuska (Budapest's Rum-Soaked Sponge Towers with Walnut and Chocolate) 🍰

Modo de preparo

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