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If you’ve got a sweet tooth and a thing for old-school European desserts, somlói galuska might just become your new obsession. This Hungarian classic isn’t about looking perfect — it’s all about rich, cozy flavors and that “can’t-stop-eating-it” kind of texture. Think layers of sponge cake soaked in rum syrup, covered in chocolate sauce, topped with whipped cream, nuts, and raisins... all served in delicious, fluffy scoops. Sound good? It tastes even better.
Ingredients
For the sponge cakes:
- 6 eggs, separated
- 180 g sugar
- 180 g all-purpose flour
- 2 tbsp unsweetened cocoa powder for chocolate layer
- 100 g ground walnuts for walnut layer
- 1 tsp vanilla extract
- A pinch of salt
For the syrup:
- 150 ml water
- 3 tbsp sugar
- Zest of 1 lemon
- 2-3 tbsp dark rum
For the chocolate sauce:
- 200 ml whole milk
- 100 g dark chocolate, chopped
- 2 tbsp sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp cornstarch optional, for thickening
For layering:
- 80 g raisins
- 100 g chopped walnuts
- 250 ml heavy cream, whipped
- Extra chocolate sauce for serving
Instructions
- Bake the sponge cakes: Preheat oven to 180°C (350°F). For each cake layer, beat 2 egg yolks with 60 g sugar until pale and fluffy. In a separate bowl, whisk 2 egg whites with a pinch of salt until stiff peaks form. Gently fold egg whites into the yolk mixture, then add one of the flavorings:For vanilla sponge: add 60 g flour and 1 tsp vanilla.For chocolate sponge: mix 55 g flour + 2 tbsp cocoa powder.For walnut sponge: mix 80 g flour + 100 g ground walnuts.Bake each layer in a lined 20x30 cm (8x12 in) pan for 10–12 minutes or until golden and springy. Let cool.
- Make the syrup: In a saucepan, bring water, sugar, and lemon zest to a boil. Remove from heat and stir in the rum. Let it cool.
- Prepare the chocolate sauce: In another saucepan, combine milk, sugar, cocoa powder, and chocolate. Heat gently until smooth. If desired, stir in dissolved cornstarch and simmer for 1–2 minutes for a thicker consistency. Set aside to cool slightly.
- Layer the dessert: Tear sponge cakes into bite-sized pieces. In a large dish or trifle bowl, alternate layers of sponge (vanilla, chocolate, walnut), soaking each layer with syrup. Sprinkle raisins and chopped walnuts between layers and drizzle with chocolate sauce.
- Repeat layers until ingredients are used up. Cover and refrigerate for at least 4 hours (or overnight) to allow the flavors to blend.
- To serve: Scoop into bowls, top with whipped cream, and drizzle with more chocolate sauce.
Notes
🥄 What exactly is somlói galuska?
At first glance, it might remind you of a trifle — but it has its own unique twist. Somlói galuska is made from three types of sponge cake: plain vanilla, chocolate, and walnut. Instead of neatly slicing it, Hungarians scoop it into bowls, letting all the flavors and textures blend together naturally. It’s one of those desserts that looks humble, even a bit chaotic — but one spoonful is all it takes to understand why it’s such a beloved staple in Hungary.
🕰️ A quick trip back in time
Despite what the name might suggest, somlói galuska doesn’t come from the Somló wine region. The dessert was actually born in Budapest during the 1950s, thanks to Károly Gollerits, a headwaiter at the legendary Gundel Restaurant. His idea was brought to life by pastry chef József Béla Szőcs, and let’s just say — they nailed it. It wasn’t long before this sweet creation got international recognition. In 1958, it wowed judges at the Brussels World’s Fair and picked up a major prize. Since then, it’s been a go-to dessert in Hungarian households and restaurants alike.💫 Why everyone loves it
There’s a reason somlói galuska has stood the test of time. It’s not fancy in the traditional sense, but it hits all the right notes. It’s rich but not overwhelming, sweet but balanced, and every bite brings a slightly different combo of cake, cream, and sauce. A few things that make it special:- Layers of different sponge cakes give it depth and variety
- The rum syrup adds a gentle warmth and keeps the cake moist
- The chocolate sauce is rich, dark, and generously poured
- Raisins and chopped walnuts add just the right amount of texture
- And of course, the whipped cream on top ties it all together 🎀
🍽️ How it’s served in Hungary
If you ever visit a traditional Hungarian restaurant or get invited to a family gathering, chances are high you’ll spot somlói galuska on the table. It’s especially popular at weddings, holidays, and special occasions. But don’t expect a picture-perfect plated dessert. It’s meant to be scooped, not sliced — soft, slightly gooey, and unapologetically indulgent. It’s usually chilled and served with extra chocolate sauce and whipped cream on top. And honestly, that "a little bit of a mess" vibe? That’s exactly what makes it so good.👩🍳 Want to make it yourself?
You don’t have to be a pastry chef to make somlói galuska, but it does take a bit of time and love. You’ll need to bake three different sponge cakes, make a simple syrup with rum, whip up some chocolate sauce, and then start layering everything in a dish. Let it chill, scoop it out, and serve with whipped cream. Done.
(Detailed recipe above in the previous section, just scroll up if you missed it!)
Oh my goodness, that Somlói Galuska sounds absolutely divine! The description alone has me drooling. That rum-soaked sponge cake, whipped cream, and nuts… it’s a total comfort food dream. Definitely adding this to my “must-bake” list! Thanks for sharing the recipe!