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Somlói galuska layered with soft sponge cake, vanilla cream, and chocolate sauce
Classic Somlói galuska with three types of sponge, raisins, walnuts, and chocolate sauce

Classic Somlói galuska

Author: Flavelo
Recipes Cakes and Desserts
Somlói Galuska is the 'heavy artillery' of Hungarian confectionery, dreamt up by the head waiter of the Gundel restaurant in the 1950s. It's not a simple cake, but a complete dessert composition: layers of three types of sponge cake, vanilla cream, walnuts, raisins, chocolate, and whipped cream. A cavalcade of flavours in every spoonful.
🕒 Prep Time 1 hr
🍳 Cook Time 40 mins
⌛ Total Time 2 hrs
🍽️ Servings 6 servings
🔥 Calories 650 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • 3 small baking trays (or one large one, baked in 3 sections)
  • Mixing bowls
  • Whisk
  • Saucepan for the cream

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk
⚠️ Nuts

Instructions

1 ✓

Bake three sponge layers: one plain, one walnut (replace part of the flour with walnuts), and one cocoa. Use 2 eggs, 2 tbsp sugar, and 2 tbsp flour for each.

Tip: The stiff beaten egg whites provide the structure of the sponge. Fold in the flour gently; do not crush the foam!
2 ✓

Cook a thick vanilla custard using the milk, sugar, and custard powder. Mix whilst still hot.

Tip: The starch in the custard binds the liquid, giving a creamy consistency.
3 ✓

Make a syrup from water, sugar, and rum, and soak the raisins in it. Cook a chocolate sauce from the chocolate and a little water/cream.

Tip: The rum syrup keeps the sponge moist.
4 ✓

Assemble in a bowl: walnut layer at the bottom, drizzle with syrup, spread one-third of the cream, sprinkle with walnuts and raisins. Follow with the cocoa layer, then the plain layer, layering in the same way.

Tip: Press down slightly during layering to compact it.
5 ✓

When serving, scoop out dumpling shapes with a spoon, pour over chocolate sauce, and garnish with whipped cream.

Tip: The whipped cream balances the rich sweetness.

Recipe FAQ

Why does the sponge collapse?
If you open the oven door during baking, the sudden drop in temperature causes the gas bubbles in the batter to contract. Be patient!
Can I make it in advance?
It's mandatory! Somlói is best if it stands in the fridge, assembled, for at least a day so the flavours can meld.

Ingredients

  • 6 pcs Eggs (6 in total)
  • 6 tbsp Sugar (for the sponges)
  • 6 tbsp Plain flour (for the sponges)
  • 2 tbsp Ground walnuts (for the walnut layer)
  • 1 tbsp Cocoa powder (for the cocoa layer)
  • 500 ml Milk
  • 1 sachet Vanilla custard powder (or 4 egg yolks)
  • 100 g Sugar (for the cream)
  • 100 ml Rum (or rum flavouring)
  • 100 g Raisins
  • 150 g Dark chocolate (for the sauce)