Somloi Galuska (Sponge Cake) Recipe
Decadent. The English name doesn’t do it justice.
Something like a trifle and perfect at tea time.
- 3 1/2 oz. raisins soaked in rum
- 3 1/2 oz. ground walnuts
- Whipped cream made from 1 cup heavy cream
- 6 eggs
- 6 tbsp. powdered sugar
- 3 1/2 oz. walnut
- 1 heaping tbsp. cocoa
- 1 1/2 cups milk
- 5 oz. sugar
- 1 tsp. ground lemon peel
- 1 tsp. ground orange peel
- 2 tbsp. rum
- 1 1/2 cups milk
- 1 whole vanilla stick
- 2 egg yolks
- 2 oz. powdered sugar
- 1 tsp. corn starch
- 7 oz.
- bitter dark chocolate
- 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.
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