This decadent Hungarian trifle recipe is known as somloi galuska (shom-loh-ee gah-LOOSH-kaw), and is made with three different-flavored sponge cakes, pastry cream, raisins, walnuts, rum chocolate sauce, and whipped cream. The traditional presentation is to scoop three balls of this dessert into a bowl or on a plate, a generous portion of whipped cream and garnish with plenty of rum chocolate sauce. Rum is traditionally used in the simple syrup and chocolate sauce, but rum flavoring can be used for children.
What You'll Need
1 recipe Walnut Sponge Cake
1 recipe Cocoa Sponge Cake
1 recipe Plain Sponge Cake
1 recipe Vanilla Pastry Cream
For the Rum Simple Syrup:
3/4 cup sugar
3/4 cup water
1/3 cup golden rum or 1 tsp of rum extract
1/2 cup walnuts (finely chopped)
1/2 cup raisins (golden or dark)
Garnish: 3 tablespoons cocoa powder (Dutch-processed)
For the Rum Chocolate Sauce:
3/4 cup water
3 tablespoons golden rum or 1 teaspoon of rum extract
6 ounces chocolate (good-quality bittersweet, chopped)
3/4 cup sugar
For the Garnish:
Garnish: whipped cream (sweetened)
How to Make It
Prepare Plain Sponge Cake Recipe, Cocoa Sponge Cake Recipe, and Walnut Sponge Cake Recipe.
Prepare Vanilla Pastry Cream Recipe.
Meanwhile, make the Rum Simple Syrup by stirring the sugar, water, if using, in a small saucepan over medium heat until boiling. Continue to boil without stirring until the syrup has reduced slightly, about 5 minutes. Cool completely and stir in the rum.
To assemble: 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. Spread 1/3 pastry cream over thethe syrup and 1/2 the walnut-raisin mixture.
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.
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.
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.
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.
Nutritional Guidelines (per serving)
Total Fat 17 g
Saturated Fat 5 g
Unsaturated Fat 3 g
Cholesterol 1 mg
Sodium 34 mg
Carbohydrates 46 g
Dietary Fiber 4 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)