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Somlói galuska — three sponges with vanilla custard and chocolate sauce
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Source: https://recipheon.com/en/recipes/desserts/somloi-galuska-three-sponges-with-vanilla-custard-and-chocolate-sauce
About this recipe
Somlói galuska is a Hungarian dessert of soaked sponge pieces, vanilla custard, walnuts and raisins, served with chocolate sauce and whipped cream. Here, three separate thin sponges are made: plain, walnut and cocoa. Each starts with freshly whipped batter, so you can reuse an ordinary pan without leaving the foam waiting. This home version contains no rum; raisins soften in a light syrup, and all the flavorful liquid soaks into the cakes. Cooked milk, yolk, vanilla and starch custard is smooth and thick enough to hold the layers during chilling. No raw egg-white foam is added. Walnuts between the layers give more texture than the delicate sponge alone. Chilling takes the most patience: the syrup must spread through the cakes and the custard set. Instead of slicing it like a layer cake, scoop through all three sponges and arrange irregular pieces in bowls. Finish with fluid, cooled chocolate sauce and freshly whipped cream, without extra decoration.
Ingredients
Plain sponge
100 g beaten whole eggs without shells, about 2 medium (M) eggs, at room temperature
60 g fine white sugar
60 g all-purpose flour, type 550
Walnut sponge
100 g beaten whole eggs without shells, about 2 medium (M) eggs, at room temperature
60 g fine white sugar
40 g all-purpose flour, type 550
30 g finely ground raw shelled walnuts, unsalted, not nut paste
Cocoa sponge
100 g beaten whole eggs without shells, about 2 medium (M) eggs, at room temperature
60 g fine white sugar
45 g all-purpose flour, type 550
15 g natural unsweetened cocoa powder, about 10–12% fat, not sweetened cocoa drink mix
Cooked vanilla custard
600 g milk with 3.2% fat, weighed, including 100 g for the yolks and 500 g to heat
108 g raw egg yolks without whites, about 6 medium (M) yolks; unused whites are excluded from the recipe
100 g white sugar for the custard
8 g sugar with real ground Bourbon vanilla
40 g pure cornstarch, not corn flour or sweetened pudding powder
Syrup, raisins and walnut fillings
150 g water for the syrup; all the cooked liquid will be used
60 g white sugar for the syrup
60 g small soft raisins without seeds, dry fruit weight before simmering in syrup
90 g raw shelled walnuts to toast for the fillings, unsalted, in addition to the 30 g in the sponge
Chocolate sauce
160 g water for the sauce
30 g white sugar for the sauce
20 g natural unsweetened cocoa powder, about 10–12% fat, in addition to the 15 g in the sponge
80 g dark chocolate with about 60% cocoa, finely chopped
10 g unsalted butter with 82% fat for the sauce
Whipped cream to serve
300 g heavy whipping cream with 36% fat, weighed and well chilled
15 g powdered sugar made from 100% sugar, with no added starch
Steps
Prepare a metal pan measuring 30 × 20 cm inside and at least 6 cm tall, plus three parchment sheets cut to fit its bottom. Preheat the oven to 180°C, conventional heat. Bake the sponges one after another in the same pan, using freshly made batter each time. Do not grease the parchment and do not dust with flour. Weigh all ingredients for the three sponges separately; do not whip one combined batter for all three cakes.
Line the pan bottom with the first parchment sheet. Beat the 100 g eggs and 60 g sugar for the plain sponge for about 7–9 minutes, until much more voluminous and pale, falling from the beaters in a thick ribbon that briefly holds its mark. Sift the 60 g flour and gently fold in with a spatula in two additions, reaching the bottom. Do not use the mixer after adding flour. Immediately spread a thin even layer in the pan, including the corners.
Bake the plain sponge at 180°C for about 12–15 minutes, until lightly golden, the center springs back under a gentle touch and a skewer comes out without raw batter. Do not open the oven for the first 10 minutes. Remove, wait about 5 minutes and transfer with its parchment to a rack to cool. Cool the pan before the next batter. Do not trim the cake and do not discard corners; the entire sheet will be used.
Beat the next 100 g eggs with the 60 g sugar for this layer in the same way. Mix the 40 g flour with 30 g ground walnuts and gently fold into the foam in two additions. Transfer to the cooled pan lined with fresh parchment. Bake at 180°C for about 12–15 minutes, until the center springs back and a skewer comes out clean. After a brief rest, lift out with the parchment and cool completely. Do not grind the nuts into an oily paste and do not whip this batter before removing the previous sponge.
Beat the last 100 g eggs with 60 g sugar until fluffy and ribboning. Sift together the 45 g flour and 15 g cocoa, gently fold in and spread in the cooled pan on the third parchment sheet. Bake at 180°C for about 12–15 minutes, until the center springs back and a skewer comes out without raw batter. Remove and cool in the same way. Carefully peel the parchment from all three completely cold sponges. Keep the whole sheets and small broken pieces, without trimming. Wash and dry the pan for assembly, now without parchment.
AI-generated Mix the yolks with the sugar for the custard, vanilla sugar, starch and 100 g cold milk. Heat the remaining 500 g milk until visibly steaming. Gradually pour into the yolks while stirring, then return everything to the saucepan. Cook over medium heat, whisking continuously, including along the bottom. Once thickened and clearly bubbling, reduce the heat and cook for about another 1 minute, stirring. It should be smooth and thick like pudding, without raw starch. Do not add egg-white foam.
Transfer the custard to a shallow dish and cover with plastic wrap touching the surface. After about 20 minutes, refrigerate for about an hour, until completely cold. Before assembly, briefly stir with a whisk and divide into three equal portions. Do not beat again at high speed and do not thin with milk. All the custard goes onto the three sponges; do not set aside a separate portion for decoration.
Combine the 150 g water with the 60 g sugar for the syrup. Bring to a boil, stirring to dissolve the sugar, add the dry raisins and simmer gently for about 2 minutes. Remove from the heat, cover and leave for at least 20 minutes, until the fruit softens, then cool completely. Do not add rum and do not drain off the liquid. Lift the raisins out with a slotted spoon and divide into three parts; divide all the remaining syrup into three equal portions too. The fruit-softening liquid is part of the soaking syrup.
Chop the 90 g filling walnuts into small pieces. Toast in a dry skillet over medium heat for about 2–3 minutes, stirring often, just until fragrant. Do not brown deeply and do not add oil. Immediately transfer to a plate, cool completely and divide into three equal parts. These are separate from the 30 g ground walnuts already baked into the sponge. All the pieces go into the dessert.
Put the whole walnut sponge in the bottom of the clean pan. Fit any broken pieces back into place. Spread the first third of the syrup, especially around the edges, then the first custard portion. Scatter over the first share of raisins and walnuts. Cover with the whole cocoa sponge, without pressing hard. Soak with the second syrup portion, cover with the second custard portion and scatter over the second share of fruit and walnuts. Do not leave a dry perimeter or mounds of filling.
AI-generated Cover with the plain sponge. Spread the last syrup, then the last third of custard, raisins and walnuts. Scrape all ingredients intended for the dessert from their dishes. The assembly should contain three whole different sponges, each with its share of soaking syrup, custard and additions. Do not dust with extra cocoa. Cover the pan and refrigerate for at least 6 hours, preferably overnight. The layers should meld and the cakes become evenly moist.
In a small saucepan, mix the 20 g cocoa with the 30 g sugar for the sauce and gradually pour in the 160 g water. Simmer gently for about 1–2 minutes, stirring until smooth. Remove from the heat, add the 80 g chocolate and 10 g butter and stir until melted. Keep all the sauce for serving. If making ahead, cool, cover and refrigerate. Before serving, warm gently just until fluid, then let cool: it should flow freely from a spoon but not be hot, so it does not melt the whipped cream.
Whip the well-chilled 300 g cream in a cold bowl. When it starts to thicken, add the 15 g powdered sugar and beat briefly until fluffy and smooth, holding a soft peak. Do not beat to a grainy, buttery texture. Make it immediately before serving, using all of it for the twelve bowls. Do not add whipped cream stabilizer, vanilla or extra sugar.
Use a large spoon to scoop through the full height of the chilled dessert, so the servings contain all three sponges, custard, raisins and walnuts. Divide the entire pan contents among 12 bowls, with several irregular pieces in each. Serve every bowl with an equal share of all the cooled sauce and whipped cream. Collect the soaked crumbs and custard left on the bottom too; do not cut off edges and do not discard them. Do not shape perfect balls and do not add sprinkles or other decorations.
AI-generated Keep unserved layered sponges and sauce covered in the refrigerator for up to 2 days. Whip cream for the servings to be eaten immediately; if serving less than the full recipe, portion out the appropriate share of sauce and cream, keeping the rest separately chilled. Serve assembled bowls immediately. Do not leave the dessert in a warm place for long and do not add liquid to what remains in the pan.
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