Somlói Galuska (Hungarian Trifle) 🇭🇺

Ingredients (6 servings)

Sponge cake (or use 1 ready-made sponge cake):

• 4 eggs
• ½ cup (100 g) sugar
• ¾ cup (90 g) flour
• 1 tbsp cocoa powder (for one cocoa layer)

Vanilla custard:

• 2 cups (500 ml) milk
• 3 egg yolks
• ¼ cup (50 g) sugar
• 2 tbsp flour or cornstarch
• 1 tsp vanilla

Rum syrup:

• ½ cup (120 ml) water
• 2–3 tbsp sugar
• 1–2 tbsp dark rum
• Zest of ½ lemon (optional)

Other layers:

• ½ cup (50 g) ground walnuts
• ½ cup (80 g) raisins (soaked in rum)

Chocolate sauce:

• 100 g (3.5 oz) dark chocolate
• ½ cup (120 ml) cream

To serve:

• Whipped cream

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Instructions

1. Make sponge cake

1. Beat eggs and sugar until pale and fluffy.
2. Gently fold in flour.
3. Divide batter; mix cocoa into one half.
4. Bake thin layers at 350°F (180°C) for 10–12 minutes. Cool and cube.

(Traditional version uses vanilla, cocoa, and sometimes walnut sponge layers.)

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2. Make custard

1. Heat milk until warm.
2. Whisk yolks, sugar, flour, and vanilla.
3. Slowly add warm milk while whisking.
4. Cook over low heat until thickened. Cool.

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3. Make syrup

Heat water and sugar until dissolved. Cool, then add rum and lemon zest.

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4. Assemble

1. Layer sponge cubes in a dish.
2. Brush generously with rum syrup.
3. Sprinkle walnuts and raisins.
4. Spoon over custard.
5. Repeat layers.

Chill at least 3–4 hours (best overnight).

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5. Chocolate sauce

Heat cream and pour over chopped chocolate. Stir until smooth.

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Serve

Scoop into bowls (not sliced).
Top with whipped cream and warm chocolate sauce.

A rich, iconic Hungarian dessert! 🇭🇺