|Nutritional Guidelines (per serving)|
|Servings: 12 servings (serves 12)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This decadent Hungarian trifle recipe is known as somloi galuska (shom-loh-ee gah-LOOSH-kaw), and is made with three different-flavored sponge cakes, pastry cream, raisins, walnuts, chocolate sauce, and whipped cream.
The traditional presentation is to scoop three balls of this dessert into a bowl or on a plate, dollop with whipped cream and garnish with chocolate sauce. A modern presentation is to cut it into squares so the different layers are evident. Rum is traditionally used in the simple syrup and chocolate sauce, but it can be omitted.
- 1 recipe Walnut Sponge Cake
- 1 recipe Cocoa Sponge Cake
- 1 recipe Plain Sponge Cake
- 1 recipe Vanilla Pastry Cream
- For the Rum Simple Syrup:
- 3/4 cup sugar
- 3/4 cup water
- Optional: 1 (3-inch) strip orange zest
- Optional: 1 (3-inch) strip lemon zest
- Optional: 1/3 cup golden rum
- For Assembly:
- 1/3 cup apricot preserves
- 1/2 cup walnuts (finely chopped)
- 1/2 cup raisins (golden or dark)
- Garnish: 3 tablespoons cocoa powder (Dutch-processed)
- For the Rum Chocolate Sauce:
- 3/4 cup water
- Optional: 3 tablespoons golden rum
- 6 ounces chocolate (good-quality bittersweet, chopped)
- 3/4 cup sugar
- For the Garnish:
- Garnish: whipped cream (sweetened)
Prepare Vanilla Pastry Cream Recipe.
Meanwhile, make the Rum Simple Syrup by stirring the sugar, water, and orange and lemon zests, if using, in a small saucepan over medium heat until boiling. Continue to boil without stirring until the syrup has reduced slightly, about 5 minutes. Cool completely and stir in the rum, if using, and remove the zests, if using.
To assemble: In a small saucepan, boil apricot preserves over medium heat and keep warm. Combine walnuts and raisins in a small bowl and set aside.
Place walnut sponge cake in the bottom of a 13x9-inch rectangular pan. Brush with 1/3 rum simple syrup, then spread with warm apricot preserves. Spread 1/3 pastry cream over the preserves and 1/2 the walnut-raisin mixture.
Next, place the cocoa sponge cake in the pan, pressing down lightly. Brush with 1/3 rum simple syrup and 1/3 pastry cream. Sprinkle remaining walnut-raisin mixture on top.
Top with plain sponge cake, pressing down lightly. Brush with remaining rum simple syrup and remaining 1/3 pastry cream. Sift 3 tablespoons cocoa powder over top. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
To make the Rum Chocolate Sauce: In a small saucepan over medium heat, bring 3/4 cup water, 3 tablespoons rum (if using), 6 ounces chopped chocolate and 3/4 cup sugar to a boil, stirring often. Reduce heat and cook at a brisk simmer, stirring often, until thickened, about 5 minutes. Cool slightly and serve warm.
To serve: The traditional presentation is to use a 2-inch ice cream scoop and place three "dumplings" in a bowl or on a dessert plate, then pipe with sweetened whipped cream and drizzle with the Rum Chocolate Sauce. A modern presentation is to cut the dessert into squares to show off the layers, and then garnish with whipped cream and sauce.