Instructions:
- Prepare the Sponge Cake:
- Preheat oven to 180°C (350°F).
- Beat eggs with sugar until pale and fluffy.
- Gently fold in flour (and cocoa powder for the chocolate portion).
- Pour into greased and lined baking pans (you can make one plain and one chocolate sponge).
- Bake 15–20 minutes until a toothpick comes out clean. Let cool and cut into small cubes.
- Prepare Raisins:
- Soak raisins in warm milk with a little sugar and rum (if using) for 10–15 minutes.
- Make Chocolate Sauce:
- In a small saucepan, melt chocolate with cream and butter over low heat, stirring until smooth.
- Whip Cream:
- Beat heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble the Trifle:
- In a large bowl or individual serving glasses, layer sponge cake cubes.
- Sprinkle with soaked raisins and chopped walnuts.
- Drizzle with some chocolate sauce.
- Repeat layers if desired.
- Top generously with whipped cream and a final drizzle of chocolate sauce.
- Serve:
- Chill in the refrigerator for 1–2 hours before serving to allow flavors to meld.
- Optional garnish: grated chocolate, cocoa powder, or chopped nuts.
💡 Tips:
- For extra flavor, sprinkle sponge cubes lightly with coffee or rum.
- You can make a triple-layer version using plain sponge, chocolate sponge, and walnut sponge for a more festive look.
- Somlói Galuska is best served slightly chilled but not frozen—this keeps the whipped cream light and airy.
If you want, I can also give you a shortcut version using store-bought sponge cake or ladyfingers—much quicker but still tastes amazing!
Do you want me to share that shortcut version?
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