Aranygaluska

Aranygaluska is a traditional Hungarian dessert. It is considered more as a second course after a rich soup such as the goulash soup. Aranygaluska is made from sweet yeast dough balls sprinkled with walnut and butter and served with custard.
This recipe is from my grandmother who learned it from her mother. She makes aranygaluska a lot of time for us and we always eat all of it. This is a type of those irrestible desserts that are hard to stop eating.

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.