Somlói Sponge Cake (Somlói Galuska)

Ohhh, excellent choice 😍 Somlói galuska is pure Hungarian comfort-dessert royalty. Rich, boozy, chocolatey, and unapologetically extra.

Here’s a classic, authentic-style Somlói Sponge Cake you can actually make at home without losing your mind.

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🇭🇺 Somlói Galuska (Hungarian Trifle-Style Sponge Cake)

You’ll make:

• Plain sponge cake

• Walnut sponge cake

• Chocolate sauce

• Rum syrup

• Vanilla custard

• Whipped cream (for serving)

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1️⃣ Sponge Cakes

Plain Sponge

Ingredients:

• 3 eggs

• ½ cup (100 g) sugar

• ½ cup (60 g) flour

• Pinch of salt

• ½ tsp vanilla

Method:

1. Separate eggs.

2. Beat yolks with half the sugar until pale.

3. Beat whites with salt + remaining sugar to stiff peaks.

4. Gently fold yolks, vanilla, then flour into whites.

5. Bake at 350°F / 180°C for ~12–15 min in a lined pan.

Walnut Sponge

Make the same batter, but:

• Replace ¼ cup flour with finely ground walnuts

Bake separately. Cool both completely.

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2️⃣ Rum Syrup

• ½ cup water

• ¼ cup sugar

• 2–3 tbsp dark rum (to taste)

• Zest of ½ lemon (optional)

Heat water + sugar until dissolved. Cool, then stir in rum.

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3️⃣ Chocolate Sauce

• ½ cup milk

• 2 tbsp cocoa powder

• 2 tbsp sugar

• 1 oz dark chocolate

• 1 tbsp butter

Heat everything gently until smooth and glossy.

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4️⃣ Vanilla Custard

• 1½ cups milk

• 3 egg yolks

• ⅓ cup sugar

• 1 tbsp cornstarch

• 1 tsp vanilla

Cook gently, whisking constantly, until thick. Cool slightly.

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5️⃣ Assembly (the fun part)

1. Tear sponge cakes into rough chunks (not neat slices!)

2. Layer in a bowl or dish:

   • Plain sponge

   • Rum syrup drizzle

   • Custard

   • Walnuts + raisins

   • Chocolate sauce

3. Repeat layers, finishing with chocolate sauce.

Let it rest at least 1–2 hours (overnight is even better).

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6️⃣ To Serve

Spoon into bowls and top with:

• Lightly sweetened whipped cream

• Extra chocolate sauce

• A sprinkle of ground walnuts or cocoa

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Authentic Tips 🇭🇺

• It should look messy and rustic—Somlói is never a clean slice.

• Rum flavor should be noticeable but not overpowering.

• Day-old sponge works best (absorbs syrup better).

If you want:

• a simplified weeknight version

• no-alcohol version

• or the original Budapest restaurant-style plating