Somlói Galuska

Somlói galuska is the favorite dessert of Hungarians. It is a very rich dessert made by tree types of sponge cake (plain, walnut, chocolate) with syrup, custard, walnut, raisins served with chocolate sauce and whipped cream. There are different variation. Some variation are easier to make and need only one type of sponge cake, but this is the original somloi galuska recipe.
The history of sómlói galuska goes back to 1920s, when Károly Gollerits the headwaiter of the Gundel restaurant dreamed this dessert, but the first creator of the sómloi galuska was Béla Szőcs. Somlói galuska became very popular, and it even won a price in Brussel in 1958.

The name of the somlói galuska means "dumplings from Somló". Somló is a wineregion located in the Western part of Hungary. The speciality of the region that it is the only region where grapes are grown on the northern side of the hill. Only white wines are produced in Somló from the following grape varieties: harslevelu, juhfark, furming, olaszrizling, tramini and chardonnay.

Somlo is west from Budapest and north from Balaton.

Somlo hill is an old volcano.

Somlo is the smallest wine region in Hungary. 

But somlói galuska did not get its name from Somló. Its first name was somlyói galuska after Somlyó where Béla Szőcs lived, but according to the story, in Brüssel the judges misspelled it, and it became known as somlói galuska.

Ingredients:

plain sponge cake:

• 3 eggs (separated) 
• 3 tablespoon sugar
• 3 tablespoon flour

walnut sponge cake:

• 3 eggs (separated)
• 3 tablespoon sugar
• 3 tablespoon flour
• 1 tablespoon walnut meal

cocoa sponge cake:

• 3 eggs (separated)
• 3 tablespoon sugar
• 2 1/2 tablespoon flour
• 1/2 tablespoon cocoa

syrup:

• 250 ml water
• 200 g sugar
• 100 ml rum (optional)

custard:

• 500 ml milk
• 4 egg yolks
• 150 g sugar
• 80 g flour
• 1/2 vanilla bean
• 1 lemon zest

fillings:

• 80 g chopped walnut
• 80 g raisin
• 100 ml rum (optional)
• 1 tablespoon cocoa

toppings:

• chocolate topping:
• 150 g chocolate
• 250 g sugar
• 150 ml water

Serving:

• 500 ml heavy cream

1. Mix the egg yolks with the sugar. 

2. Beat the egg whites until you form stiff peaks.

3. Gently fold the flour and the egg whites into the egg yolk mixture. 

4. Bake for 10-15 minutes.

5. Prepare the walnut and the cocoa sponge cake in the same way.

6. Boil the milk for the custard and add the vanilla bean. 

7. Mix the eggs with the flour and the sugar.

8. Add the mixture to the milk and stir constantly over low heat until the custard thickens.

9. Boil the sugar and water for the syrup and add the rum. 

10. Put the raisins into the syrup.

11. Place the pain layer back into the pan.

12. Sprinkle with syrup, scatter the raisins, spread 1/3 of the custard and sprinkle with walnuts.

13. Place the second layer on top and sprinkle with syrup, scatter the raisins, spread 1/3 of the custard and sprinkle with walnuts.

14. Place the last layer and sprinkle with some syrup and scatter the cocoa on top of it. 

15. Place the ingredients of the chocolate topping into a saucepan and heat it until the chocolate melts.

16. Serve with chocolate sauce and heavy cream.