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Step 1: Bake the Sponge Cake

Preheat the oven to 350°F (175°C).

Beat the egg yolks with half of the sugar until pale.

In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form.

Fold the egg whites into the yolks.

Gently fold in the sifted flour, vanilla, and salt.

Spread into the prepared baking pan.

Bake for 20–25 minutes, until lightly golden.

Cool completely before cutting into cubes.

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Step 2: Prepare the Vanilla Custard

Heat the milk until steaming.

Whisk together:

• Egg yolks
• Sugar
• Cornstarch

Slowly whisk in the hot milk.

Return to the saucepan.

Cook over medium heat until thickened, whisking constantly.

Remove from the heat and stir in the butter and vanilla.

Cool slightly.

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Step 3: Prepare the Chocolate Sauce

Heat the cream until just simmering.

Pour over the chopped chocolate.

Let stand for 2 minutes.

Add the butter and cocoa powder.

Whisk until smooth and glossy.

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Step 4: Prepare the Raisins

If using rum, soak the raisins for 20 minutes, then drain.

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Step 5: Whip the Cream

Beat the heavy cream with powdered sugar until soft peaks form.

Refrigerate until needed.

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Step 6: Assemble the Dessert

In a large glass serving dish or trifle bowl:

• Add a layer of sponge cake cubes.
• Spoon over some vanilla custard.
• Drizzle with chocolate sauce.
• Sprinkle with walnuts.
• Add raisins.
• Repeat the layers until all ingredients are used.

Finish with generous dollops of whipped cream.

Drizzle additional chocolate sauce over the top.

Decorate with chopped walnuts and chocolate shavings.

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Step 7: Chill

Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld together.

Serve by scooping generous portions into dessert bowls.

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Traditional Hungarian Serving Suggestions

Somlói Galuska is traditionally served with:

• Fresh whipped cream
• Extra chocolate sauce
• Espresso
• Cappuccino
• Black coffee
• Dessert wine
• Fresh berries

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Expert Tips

• Use homemade sponge cake for the most authentic texture.
• Toast the walnuts to enhance their flavor.
• Let the dessert chill overnight for the best taste.
• Don’t overwhip the cream—it should remain soft and airy.
• Assemble gently to keep the sponge cake light.

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Storage

Refrigerator

Store covered for up to 3 days.

Freezer

Freezing is not recommended, as the custard and whipped cream may lose their texture.

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Frequently Asked Questions

Can I make Somlói Galuska without alcohol?

Yes. Simply omit the rum or replace it with orange juice or vanilla syrup.