Somlói Galuska 🇭🇺

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Ingredients

Sponge Cake:

• 4 large eggs, separated
• ¾ cup (150 g) sugar
• ½ cup (65 g) all-purpose flour
• 2 tablespoons cocoa powder

Filling & Toppings:

• 1 cup walnut halves, toasted and chopped
• 1 cup raisins (optional, soaked in rum)
• 2 cups pastry cream or custard
• 1 cup heavy cream, whipped
• 4 oz (115 g) dark chocolate, melted
• 2 tablespoons rum (optional)

Directions

1. Make sponge cakes:
   • Preheat oven to 350°F (175°C).
   • Beat egg yolks with half sugar until pale.
   • Beat egg whites with remaining sugar until stiff peaks form.
   • Fold whites into yolks, then gently fold in flour (and cocoa for chocolate layer).
   • Bake in greased pan(s) until set. Cool and cut into cubes.
2. Assemble dessert:
   • In a serving dish, layer sponge cubes, sprinkling walnuts, raisins, and a drizzle of rum if using.
   • Add a layer of pastry cream and a layer of whipped cream.
   • Repeat layers if desired.
3. Top & serve:
   • Drizzle melted chocolate over the top.
   • Chill at least 2 hours before serving.

✨ A decadent, multi-layered Hungarian dessert — soft sponge, creamy custard, nuts, and chocolate in every bite! 🇭🇺