Instructions
1. Prepare the Sponge Cake
- Preheat oven to 180°C (350°F) and grease a small baking pan.
- Beat egg yolks with sugar until pale and creamy.
- Beat egg whites until stiff peaks form, then gently fold into yolks.
- Fold in flour carefully.
- Divide batter into two portions; mix cocoa into one portion for a chocolate layer.
- Bake each layer for 12–15 minutes until golden and firm. Let cool.
2. Make the Whipped Cream
- Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
3. Make the Chocolate Sauce
- In a small saucepan, heat milk/cream and sugar until just boiling.
- Remove from heat, add chopped chocolate, and stir until smooth. Let cool slightly.
4. Assemble the Trifle
- Cut sponge cake layers into small cubes.
- In a large serving dish or individual glasses, layer cubes of vanilla and chocolate sponge.
- Sprinkle chopped walnuts and raisins (if using) between layers.
- Drizzle a little rum over each layer.
- Spread a layer of whipped cream on top.
- Drizzle chocolate sauce generously over the top.
- Repeat layers if desired, finishing with whipped cream and chocolate sauce.
5. Chill & Serve
- Refrigerate for at least 2–3 hours, preferably overnight, to allow flavors to meld.
- Serve chilled, optionally garnished with extra walnuts or chocolate shavings.
Tips:
- Somlói Galuska can be made in a trifle bowl or individual cups for a pretty presentation.
- Adjust sweetness and rum to taste—more rum gives a traditional kick!
- You can prepare the components ahead of time and assemble just before serving.
If you like, I can also give a simplified 15-minute version using store-bought sponge cake or pound cake that still tastes authentic and indulgent.
Do you want me to share that quicker version?
Related Posts:
Pages: 1 2