Somloi Galuska ( Sponge Cake)
Ingredients:
3 1/2 oz. raisins soaked in rum
3 1/2 oz. ground walnuts
whipped cream made from 1 cup heavy cream
For the
Sponge Cake:
6 eggs
6 tbsp. powdered sugar
3 1/2 oz. walnut
1 heaping tbsp. cocoa
For
the Rum Sauce:
1 1/2 cups milk
5 oz. sugar
1 tsp. ground lemon peel
1 tsp. ground orange peel
2 tbsp. rum
For
the Vanilla Cream:
1 1/2 cups milk
1 whole vanilla stick
2 egg yolks
2 oz. powdered sugar
1 tsp. corn starch
For
the Chocolate Syrup:
7 oz. bitter dark chocolate
2 tbsp. rum
1. To prepare the sponge cake, beat the egg yolks and
sugar until stiff, add the flour, then the stiffly beaten egg
whites. Combine. Divide the mixture in two. Mix the ground
walnuts into one half and the cocoa into the other. Pour the
mixes separately into a high baking sheet lined with baking
paper and bake in a medium hot oven until ready. (the sponge
cake should be done in about 12 minutes. To prevent the cake
from collapsing, do not open the oven door.)
2. Boil the milk and the vanilla stick for 5 minutes, remove,
add egg yolks , sugar, and the corn starch.
3. To prepare the rum syrup, cook the sugar in 1 cup milk, the
lemon and orange peel for 15 minutes, then add rum.
4. Break the sponge cake into smaller pieces and combine.
Place one layer of sponge cake in the bottom of a large glass
or on a plate, sprinkle with the rum syrup, the ground
walnuts, raisins, smooth some of the vanilla cream on
top, then repeat the layers again.
Make sure the top layer is sponge cake. Sprinkle the top
with cocoa, add whipped cream made from 1 cup heavy cream, and
pour the chocolate syrup on top.
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