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Somloi galuska


There are two tops simple in a small tray, on which I will not insist that everyone knows how to do it. .One of 3 eggs, 3 tablespoons sugar and 3 tablespoons flour mixed with 1/2 baking powder and one of 3 eggs, 3 tablespoons sugar, 1 tablespoon cocoa and 2 tablespoons flour mixed with 1/2 baking powder.In each tray add a pinch of salt when the egg whites are beaten.


After I put the trays in turn in the preheated oven at 160 degrees, I prepare creams according to the instructions on the envelope.

We soak the raisins in a little water with rum essence.

The countertops being thin, bake in 15-20 minutes, let them cool then cut them in two.

ready syrup boiling the water with the sugar until it melts. Then add the rum essence and let it cool.


On a flat plate we put the first simple countertop that we syrup and we add over the chocolate cream, 1/2 of the raisins drained of syrup and 1/2 of the fried walnuts..On top we put the second part of the countertop that o syrup.

Separately, do the same with the cocoa top and vanilla cream.

prepare topping, melting the pieces of butter, add the sugar and cocoa, let it boil for 1-2 times, then let it cool a little.

Over the first cream top add apricot jam (poppies) then place the second cream top and pour the cocoa topping on top.

Let the cake cool for at least 4 hours. Ideally, it should be left to cool until the next day when it is cut.

.The next day cut into whatever shape you want. I cut it with a glass.

Garnish with whipped cream and can be served.

Surely your taste buds will be delighted by the flavor of this delicious cake.

Great appetite!


Eredeti somlói galuska recept

  • 4 FUCHS SZABADTARTÁSOS TOJÁS
  • 80 g cuckoo
  • 80 g liszt
  • fél narancs reszelt héja (ez nem kötelező, de jót tesz neki)
  • csipet only
  • 4 FUCHS SZABADTARTÁSOS TOJÁS
  • 80 g cuckoo
  • 20 g liszt
  • 60 g darált dió
  • csipet only
  • 4 FUCHS SZABADTARTÁSOS TOJÁS
  • 80 g cuckoo
  • 20 g liszt
  • 50 g of cocoa cocoa
  • csipet only
  • 2 narancs reszelt héja (nem kötelező)
  • 150 ml narancslé vagy víz
  • 85 g cuckoo
  • 0.5 dl rum
  • 5 dl zsíros tej
  • 5 FUCHS SZABADTARTÁSOS TOJÁS sárgája
  • 3 ek étkezési keményítő vagy liszt
  • 4 ek cukor
  • 1 vanilla rúd kikapart magja
  • 20 dkg etcsokoládé
  • 5 dkg cukrozatlan cocoa
  • 5 dkg pork
  • 2 dl vice
  • 0.5 dl rum

A mazsolát vízbe, rumba vagy víz és rum keverékébe áztatjuk pár órára, majd felhasználás előtt leszűrjük.

Piskóták:

A sütőt 180 fokra előmelegítjük.

A tojásokat szétválasztjuk. A sárgákat villával vagy haverővel kihabosítjuk.

A fehérjéket a sóval is a cukorral kemény habbá verjük. Lassan belecsorgatjuk a sárgákat, elkeverjük óvatosan. Ekkor a sima piskótához hozzáadjuk a lisztet, a kakaóshoz a kakaóport és a lisztet, a dióshoz a lisztet és a darált diót, majd óvatosan összeforgatjuk az egészet úgy, hogy a habot ne törjük. (Természetesen külön-külön sütjük a lapokat!)

Egy nagyobb tepsit (nálunk 32 * 24 cm-es) sütőpapírral bélelünk, majd a masszát egyenletesen beleterítjük.

Kb 15 perc alatt megsütjük a piskótákat. Az ajtót ne nyitogassunk!

A kész piskótákat enyhén lisztezett felületre borítjuk, kihűtjük, majd lehúzzuk róluk a papírt.

Szirup:

A szirup hozzávalóit a rum kivételével egy kisebb edénybe mérjük és kis lángon összeforraljuk, amíg nem sűrűsödik.

Ekkor levesszük a tűzről, kézmelegre hűtjük, majd belekeverjük a rumot is és kihűtjük.

A tojássárgákat egy edénybe tesszük, hozzáadjuk a keményítőt és a cukrot, majd csomómentesre keverjük. Apránként adagoljuk hozzá a tejet és alaposan elkeverjük.

Hozzáadjuk in vanilla magjait is in héját. Sűrűsödésig főzzük állandó keverés mellett (ne ijedjünk meg, nem lesz nagyon sűrű!). Langyosra hűtjük és kivesszük belőle a vanília héját.

Rejected:

Abba a tepsibe tesszük vissza a lapokat, amiben sütöttük. Alulra kerül a sima lap, erre a szirup fele, a krém fele, a mazsola és dió fele. Rátesszük a kakaós lapot, a maradék sziruppal meglocsoljuk, a maradék krém jön, a maradék mazsola és a dió.

Végül rátesszük a diós lapot. Gazdagon megszórjuk a tetejét kakaóporral. Folpackkal letakarjuk és egy éjszakára hűtőbe tesszük.

Csokoládéöntet:

Másnap a vizet egy lábsaba mérjük, hozzáadjuk kakaóport és a porcukort, alaposan elkeverjük és elkezdjük melegíteni. Hozzáadjuk az apróra tördelt csokit és összeolvasztjuk az egészet. Ha kissé hűlt hozzákeverjük a rumot is.

Összeállítás:

Kis adagokban is kiporciózhatjuk, de nagyobb adagokat is készíthetünk. A tésztából kis galuskákat szaggatunk, az edénybe sorakoztatjuk, majd meglocsoljuk bőven csokiöntettel.

A tetejét felvert tejszínhabbal, kevés csokival és durvára vágott dióval díszítjük. Összeállítás után azonnal fogyasztható is.

Nézd meg videón is:


Somlói galuska

Somlói galuska (Somló cake) is one of the best known products of Hungarian confectionery and is the favorite cake of Hungarians.

It is prepared with sponge cake and is decorated with chocolate sauce and whipped cream. The Somlói galuska was invented in the late 1950s by the first legendary waiter at the Gundel restaurant. However, he was not the first to prepare it but his colleague, Szőcs pastry chef József Béla. They both made this wonderful cake accompanied by whipped cream and chocolate sauce that later became so successful, that at the 1958 Brussels World's Fair he won the professional award.

Since then it is prepared according to various recipes. According to the original recipe, Somlói galuska is made from three types of cake with different flavors: one traditional ("yellow"), one walnut and one cocoa. In it the vanilla cream is a classic pastry cream. It is made with good quality raisins, syrup flavored with orange peel or sometimes lemon, sauce made of natural chocolate and with real whipped cream.

The preparation takes a long time so the Hungarians also buy it in pastry. Another popular, Hungarian dessert is the dobos cake, the kurtoskalacs , palacsinta (Hungarian crepe) and the strudel.


Somloi Galuska

Prepare the 3 types of pandispan by beating the egg whites and adding the rest of the ingredients as written in the recipe. Bake the three pandispans one by one in a tray (I used an aluminum one with the dimensions: 28 * 18 cm) in which you put a piece of baking paper that you moisten well under running water and crush / squeeze it in your fist like a squeezed laundry, when it no longer has water on it, place it in the tray).

Put the tray with pandispan in the preheated oven at 180 ° c and bake until it is ready, make a toothpick with a toothpick, it should come out of the dry pandispan. The pandispan (dough) when you pour it into the tray must be about 1 cm high.

Prepare the pastry cream according to the recipe above or according to your favorite recipe, the amount should be the same as for 1 l of milk. Allow to cool during this time, prepare the syrup.

Mix the water with the sugar and the lemon or orange peel as you wish. Put on the fire and let it boil for 5 minutes when it starts to boil. Extinguish the flame and add the rum or rum essence.

Assemble the cake:
I used a larger ceramic tray (32 * 20 cm).

Put the first pandispan (the simple one) in the tray, grease with a syrup brush (or if you have a bottle with a perforated lid you can soak the top with it), sprinkle 1/3 of the ground walnuts and 1/3 raisins that have already been soaked in rum and then drained well. Add 1/2 of the cream and level well.

Place the second pandispan with cocoa, sprinkle well with syrup, add 1/3 of the ground walnuts and 1/3 of the raisins and the rest of the cream. Level well.

Place the third pandispan with walnuts. Sprinkle / grease with syrup and then add the 2 tablespoons of apricot jam that you spread well on the counter (the jam to be more liquid you can heat it a little in a bain marie). Add the rest of the ground walnuts and raisins over the jam and then sprinkle with a bitter (unsweetened) cocoa strainer.

Cover the tray carefully with cling film or baking paper (I put the disposable aluminum tray in which I baked the countertops turned upside down to cover the tray with the cake) and put in the fridge. Leave for a few hours at least, but it would be best to leave overnight.

Before serving the cake, beat the whipped cream and powdered sugar. Then prepare the chocolate syrup / sauce.

Serve using a small polish or best with a spoonful of ice cream. This way you get round dumplings. Put whipped cream and chocolate sauce on each dumpling.


Directions

Position a rack in the center of the oven and heat to 350 degrees F. Lightly butter the bottom only of a 13 X 9-inch baking pan, and line the bottom with parchment or wax paper.

To make the plain layer: Combine the eggs and sugar in the bowl of a heavy-duty electric mixer or a stainless-steel medium bowl. Fit into a medium saucepan of simmering water (the water should not touch the bowl) on medium heat. Whisk constantly until the eggs are warm to the touch and the sugar has dissolved, about 1 minute. Using the whisk attachment or a handheld electric mixer on high speed, beat until the mixture is tripled in volume, about 3 minutes. Combine the flour and salt.

In two additions, sift the flour into the egg mixture, and fold in. Spread evenly in the pan, using an offset metal spatula to fill the corners.

Bake until the center springs back when pressed lightly with a finger, about 12 minutes. Cool for 3 minutes. Run a knife around the edge of the cake to release. Cover the pan with a sheet of wax or parchment paper, then with a baking sheet. Invert the cake, and carefully peel off the top paper. (The bottom layer of paper will help transport the cooled cake layer.) Cool the baking pan before making the other layers, then repeat the buttering and lining process.

To make the walnut layer: Process the flour, walnuts, and salt in a food processor fitted with the metal blade until the walnuts are chopped into a fine powder. Following the procedure and baking time for the plain layer, make the walnut layer, substituting the walnut mixture for the cake flour and salt, but fold the walnut mixture into the eggs without sifting (the nuts will not pass through the sieve).

To make the cocoa layer: Sift the flour, cocoa, and salt together. Following the procedure and baking time for the plain layer, make the cocoa layer, substituting the cocoa mixture for the cake flour and salt.

To make the rum syrup: Stir the sugar, water, and the orange and lemon zests in a small saucepan over medium heat until boiling. Boil without stirring until the syrup has reduced slightly, about 5 minutes. Cool completely. Stir in the rum, and remove the zests.

To make the pastry cream: In a saucepan or a microwave oven, heat 3 cups of the milk until simmering. Pour the remaining 1 cup milk into a heavy-bottomed, medium saucepan. Sprinkle the cornstarch over the cold milk and whisk until dissolved. Add the yolks and sugar and whisk until combined. Gradually whisk in the hot milk. Cook over medium heat, whisking often, until the mixture comes to a full boil. Remove from the heat and stir in the vanilla. Transfer to a medium bowl set in a larger bowl of ice water. Let stand until cooled, stirring occasionally.

To assemble: Mix the raisins and walnuts in a bowl. Bring the preserves to a boil over medium heat, stirring often keep warm.

Place the walnut layer in a 13 X 9-inch baking or serving dish. Brush with one third of the syrup, spread with the apricot preserves, then spread with one third of the pastry cream. Sprinkle half of the raisin-walnut mixture on top. Top with the cocoa layer, brush with half of the remaining syrup, and spread with half of the remaining pastry cream. Sprinkle with the remaining raisin-walnut mixture. Add the plain layer, brush with the remaining syrup, and spread with the remaining pastry cream. Sift the cocoa over the top. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

For each serving, using a 2-inch diameter ice-cream scoop or large dessert spoon, scoop 2 or 3 & quotdumplings & quot from the cake and stack in a soup bowl or on a plate. Transfer the whipped cream to a pastry bag fitted with a 9/16-inch-wide open-star tip, such as Ateco Number 825. Pipe whipped cream rosettes on top, and drizzle the rum chocolate sauce over all. Serve chilled.

Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces in the cream and stand in firm peaks when the beaters are lifted.

In a small saucepan, bring all ingredients to a boil over medium heat, stirring often. Cook at a brisk simmer, stirring often, until slightly thickened, about 5 minutes. Cool slightly and serve warm.


Az igazi somlói galuska

HOZZÁVALÓK

A sima piskótához:

The cocoa piskótához:

To the god piskótához:

The mazsolához:

A narancsos sziruphoz:

The vanilla cream:

  • 2 tojássárgája
  • 35 g cuckoo
  • 15 g etkezési keményítő
  • 2.5 dl tej
  • 1 vanilla

Az összeállításhoz:

A csokiöntethez:

A tálaláshoz:

ELKÉSZÍTÉS

Mindhárom piskóta elkészítése ugyanazok a lépéseket követ, annyi különbséggel, hogy a kakaósnál a liszttel együtt kerül bele a kakaóport, a diósnál pedig a darált dió.

A tojásokat szétválasztjuk és a sárgájákat a cukor egyharmad részével fehéredésig keverjük. Ez legalább 5-6 percet jelent, amíg jó habos nem lesz és tényleg halványsárgára átvált a színe. A tojásfehérjét felverjük 70% -ig, azaz lágy hab legyen. Ezt érdemes nem a legerősebb fokozaton kivitelezni, mert könnyű túlverni a tojást. Utána adjuk hozzá a maradék cukrot, ezt is két részletben: megvárjuk hogy az első adag cukrot felvegye a tojás, és 1-2 perc után mehet hozzá a maradék. A tojásfehérjehab negyedét óvatosan a sárgájába keverjük, majd most az egész tojássárgájás habot a fehérjehabba forgatjuk óvatos mozdulatokkal. A lisztet a sóval együtt beleszitáljuk a tojáshoz és szintén óvatos, nagy mozdulatokkal simára keverjük a tésztát. Arra ügyeljünk, hogy könnyen ott marad a tál közepén egy lisztcsomó, ezt is keverjük el. Sütőpapírral bélelt tortaformába tesszük (az oldalát ki lehet vajazni, de én ha megsült, egy éles késsel inkább körbevágom, ami a karika peremén körbefuttatok). 175 fokon 35-40 perc alatt készre sütjük. Mielőtt kivennénk, tűpróbával ellenőrizzük, hogy valóban átsült-e.

A mazsolát rumba áztatjuk.

A cukorsziruphoz kifacsarjuk egy narancs levét, összekeverjük a vízzel, és hozzáadjuk a cukrot. Az egészet felforraljuk, és addig melegítjük, amíg a cukor teljesen el nem olvad, ezután elzárjuk alatta a lángot. Ekkor leszűrjük a korábban beáztatott mazsolát és a rumot a sziruphoz keverjük.

A vaníliakrémhez habosra keverjük a tojássárgáját a cukorral és a keményítővel. A tejet egy lábosba öntjük, hozzáadjuk a vanília kikapart magjait, és langyosra melegítjük. A meleg tejből egy keveset a tojásos keverékhez öntünk, közben folyamatosan kavargatjuk, nehogy összeugorjon. Ha a tojásos massza kellően felmelegedett, akkor jöhet hozzá a maradék tej, egy újabb kavarás, aztán vissza az egész a lábosba, utána pedig a tűzhelyre, közepes lángra. Folyamatos keverés mellett főzzük a krémet, amíg be nem sűrűsödik, félretesszük.

Jöhet az összeállítás! A piskótarétegeket tetszőleges sorrendben pakolhatjuk, de az mutat a legszebben, ha a natúr-diós-kakaós sorrendet követjük (vagy fordítva). Alulra jön tehát egy piskótalap, amit megkenünk a cukorszirup egyharmadával. Ez soknak tűnik, de hidd el, hogy kelleni fog. A szirupos locsolgatás után mehet rá a vaníliakrém egyharmada, erre a darált dió fele és a mazsola fele. Következik a következő réteg piskóta, egy újabb szirupos locsolás, a krém újabb egyharmada, a maradék dió és a maradék mazsola. Végül a harmadik lap, a maradék szirup és maradék krém, erre viszont már egy vékony réteg kakaóport kell hintenünk. Így, ahogy van, az egész mehet egy éjszakára a hűtőbe pihenni.

Másnap, tálalás előtt készítsük el a csokiszirupot: ehhez minden hozzávalót mérjünk egy hőálló tálba, és vízgőz felett olvasszuk fel jó folyósra. A tejszínhabot verjük kemény habbá. A somlóit vegyük ki a hűtőből, a tetejére mehet a tejszínhab és kevés csokiöntet, de csak annyi, hogy mindkettőből maradjon pluszban a tálaláshoz is!


Somlói galuska receptje

A toj & aacutesokat & oacutevatosan v & aacutelaszd sz & eacutet, & eacutes a feh & eacuterj & eacutekből verj kem & eacuteny habot. R & eacuteszletekben add hozz & aacute a cukrot, majd egyes & eacutevel a s & aacuterg & aacutekat, & eacutes forgasd hozz & aacute a s & uumltőporral elkevert lisztet. A t & eacuteszt & aacutet oszd h & aacuterom r & eacuteszre. Az egyiket hagyd & uumlresen, a m & aacutesikba keverj di & oacutet, a harmadikba pedig kaka & oacutet. Sim & iacutetsd a massz & aacutet s & uumltőpap & iacuterral b & eacutelelt tepsibe, & eacutes egyes & eacutevel s & uumlsd meg a lapokat 160 fokon k & oumlr & uumllbel & uumll 12-15 perc alatt.

A sziruphoz a vizet & eacutes a cukrot forrald & oumlssze, rakd hozz & aacute a reszelt citromh & eacutejat & eacutes a rumot, majd hűtsd ki. Locsold meg vele a pisk & oacutet & aacutekat, majd v & aacutegd fel kisebb darabokra.
A van & iacuteli & aacutes kr & eacutemhez a toj & aacutess & aacuterg & aacutekat tedd egy t & aacutelba, add hozz & aacute a cukrot, a kem & eacuteny & iacutetőt, & eacutes r & eacuteszletekben & oumlntsute a hozz &. Rakd hozz & aacute a van & iacutelia belsej & eacutet, majd & aacutelland & oacutean kevergetve főzd sűrűre.
Az & oumlntethez t & oumlrdeld a csokit egy l & aacutebosba, tedd hozz & aacute a cukrot, a kaka & oacutet, a vajat, a tejet, & eacutes v & iacutezgőz felett olvaszd & oumlssze. Ha kihűl, & oumlntsd hozz & aacute a rumot is. A mazsol & aacutet & aacuteztasd v & iacutezbe.


R & eacutetegezd t & aacutelk & aacutekba a hozz & aacuteval & oacutekat. A pisk & oacutet & aacutekat v & aacutegd kock & aacutekra, sz & oacuterd meg mazsol & aacuteval, & eacutes & oumlntsd le van & iacuteli & aacutes kr & eacutemmel, majd & uacutejabb r & eacuteteg t & eacuteszez. Csorgasd r & aacute a csokit, hintsd meg darabokra v & aacutegott di & oacuteval. Tedd a hűtőbe legal & aacutebb n & eacutegy & oacuter & aacutera, hogy az & iacutezek & oumlssze & eacuterjenek, majd frissen felvert tejsz & iacutenhabbal k & iacuten & aacuteld.


Somlói Galuska: How to Make the Perfect Hungarian Trifle

We are always proud to share great dessert recipes from all over the world. I found some great recipes in The Magic of Flavors cookbook, which is worth a read (the website admittedly still looks like it is from the 90s, though haha). I also found that Keiko & # 8217s Cake is a great resource if you want to learn to make truffles and Modern Pastry is great for people that want to learn to make Italian desserts.

But many people don & # 8217t talk enough about the delicious recipes that you can find from the wonderous country of Hungary. While Hungary may not get as much publicity for its dishes, some of its desserts will tantalize your tastebuds in ways that you wouldn't believe. Somlói Galuska is a perfect example.

Hungary is famed for its fine pastries many relate to our long Austrian association. There are dessert recipes, however, that are purely Hungarian. Somlói Galuska (SHOM-lo-i GAH-loosh-kah), a kind of trifle on steroids, is an easy cake recipe and delicious member of the Hungarian dessert family.

To me, Somlói Galuska is Hungarian comfort food. No self-respecting Hungarian’s day is complete without a cappuccino break accompanied by a rich cake. Combining vanilla, chocolate, and walnut sponge cakes with chocolate sauce, rum, pastry cream, and whipped cream, Somlói Galuska satisfies the Hungarian appetite for indulgence simply and sweetly.

Somlo is a region in the Northwest section of Hungary, about 100 km from the Austrian Alps. Noted for its white wine production, the history of wine growing in the region dates back to the Roman Empire. Supposedly, a master Hungarian pastry chef created the Somlói Galuska recipe for his wife, who was born in the Somlo region.

No matter how long you live in a city or country, your birthplace always remains the focal point of your identity. If you have visited my blog often, you know that when I want to go down memory lane I travel to my years in Hungary to find inspiration. When I was a kid, my sister and I loved licking the last of the whipped cream from our Somlói Galuska.

But times and tastes change, and I decided to play around with the recipe of Somlói Galuska.

The classic recipe calls for creating three different sponge cakes: vanilla, chocolate and walnut. I decided to create lemon and chocolate sponge cakes. Next you build the “decorations” or flavors as if you were building a trifle. First you pour some pastry cream on the pieces of the sponge cake. Then you add raisins on top of the cream, and roughly ground toasted walnuts on top of the raisins. Finally, the dish is topped with a generous portion of Chantilly cream and rum chocolate sauce.

I wanted to stay true to the original recipe, but drop some of the unnecessary ingredients that add calories we can live without. So, despite the fact that I love Chantilly cream, I thought the two buttercreams will satisfy anyone’s sweet tooth.

Nowadays, Somlói Galuska is often cut into small squares to reveal the different layers of sponge cake. I like this idea, so that is exactly what I did. Traditionally, the dessert is served in a bowl, where the sponge cake is presented in a “ball” format. That’s why it’s called a dumpling (Galuska). Shall we call these Somlói Squares?

The original recipe is actually a bit dry, so to remedy that I made a lemon soaking syrup and sprinkled 2 teaspoons on each piece. The buttercream also replaced the pastry cream. One of my buttercreams is flavored with freshly squeezed Meyer lemon juice, the other with freshly macerated strawberries. I skipped the raisins altogether. It’s a bit more work with the buttercream, but the cake will keep better, for about 3 days. With the pastry cream you need to consume the Galuska immediately and discard any remaining pieces.

Somlói Galuska is relatively easy to make. All of the ingredients are in the pantry of any baking enthusiast. The base of the recipe is sponge cake, so we can prepare the batter for all three (or two in this case) as plain sponge cake and divide it into three (two) when we are ready to add the last ingredient (eg like cocoa or chocolate for the chocolate one) You can bake all the sponge cakes on a half-sheet pan (total baking time is only 15 minutes). If you wish to add chocolate sauce, it can be prepared ahead, and actually you can just melt some good quality chocolate and pour it on the mixture when serving.

The layering makes the process easy, and if you wish to top the Somloi Galuska with whipped cream, it’s something every child can do. This creation tastes even better if you allow it to set for awhile to absorb the flavors.

Now that you’ve learned all about Somlói Galuska, I hope you’ll try the recipe yourself. And once you have, be sure to come back and comment on your success. I always love to hear from you.

Modern Somlói Galuska Recipe

Ingredients

Sponge cakes

  • 6 large eggs
  • Sugar cup sugar
  • vanilla
  • ¼ teaspoons baking soda
  • 2 cups flour (1 cup all purpose, 1 cup cake flour)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup sour cream
  • ½ cup whole milk
  • 1 / 2cup sweet butter
  • 1 teaspoon vanilla
  • 2 tablespoons hot water
  • ¼ cup cocoa powder
  • 2 tablespoons chocolate liqueur
  • zest of three Meyer lemons
  • juice of 1 Meyer lemon
  • ½ teaspoon thyme

Method of Preparation
1. Prepare two half-sheet pans with buttered parchment paper or a silpat.

2. Pre-heat the oven to 325F.

3. Beat the eggs in a large mixing bowl with the paddle attachment for 5 minutes or until it starts to thicken.

4. Add the sugar in three increments and continue beating for about 2 minutes after each addition or until the mixture becomes pale yellow and light and fluffy.

5. Add the vanilla and stir on low speed just until combined.

6. In a separate bowl, sift together the dry ingredients (the two flours, salt, baking powder, baking soda).

7. Add the sifted dry ingredients to the egg mixture on low speed just until combined.

8. In a saucepan, heat the milk and butter on low heat just until the butter is melted. Add to the batter and beat on low speed just until combined.

Divide this batter into two equal portions:

Mix the sifted cocoa powder with the chocolate liqueur and the boiling water and continue to mix it on a low speed just until combined.

Add to the other half batter the following:

Combine the zest of lemons and lemon juice

9. Pour each of the batters into the prepared half-sheet pans.

10. Circle the pans around to make sure the batter is leveled.

11. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean (about 15 minutes).

12. Remove from the oven and let the cake stand in the pans for 10 minutes. Then turn out the cakes onto a wire cooling rack, remove the parchment paper and cool completely.

Buttercream

Ingredients

  • 5 egg whites, at rom temperature
  • 11/2 cup caster sugar (fine sugar, smaller crystals than granulated sugar)
  • 1 teaspoon vanilla
  • a pinch of cream of tartar
  • a pinch of salt
  • 1 pound butter (4 sticks)
  • Juice of 2 Meyer Lemons (if you wish, you can add another one it depends on your preference for the taste)
  • 6 ounces strawberries, macerated

Method of preparation

  1. In the bowl of a standing electric mixer, combine the egg whites and sugar.
  2. Set the bowl over a pot of simmering water and whisk until the sugar is dissolved and the egg whites are just warm to the touch.
  3. Return the bowl to the mixer fitted with the whisk. Add the vanilla and beat the egg whites at high speed until firm and glossy, about 5 minutes.
  4. With the machine on, whisk in the butter a few tablespoons at a time. If the mixture begins to look curdled, continue to beat until smooth before adding more butter.
  5. Transfer 1 1/2 cups of the buttercream to a bowl and whisk in the lemon juice (you can add less or more, depending on your taste).
  6. Mix the strawberries in a food processor do not make it into a juice. Beat the macerated strawberries into the other 11/2 cups of buttercream.

Light Lemon Syrup

  • Finely grated zest from 4 lemons
  • 12 ounces freshly squeezed lemon juice
  • Sugar cup sugar

Method of preparation

  • Cook everything together in a non-reactive dish until the liquid becomes concentrated (syrupy about 15-20 minutes).

Assembling the Modern Somlói Galuska

It is preferable to have a square cookie cutter (or a cookie cutter with a design at the edges)

  1. Cut out squares from the cooled sponge cakes
  2. Sprinkle each square with the lemon syrup
  3. Alternate the cakes and alternate the buttercream (see photos).

It is up to you which of the buttercreams you want to be on the top of the tower. Of course, you can always add Chantilly Cream (sweetened whipped cream) on top or on the side of the “Galuska” when serving it.

Somlói Galuska is best to be served 24 hours after assembly. It will allow the ingredients to come together and enhance the flavors.

I did not add the rum chocolate sauce, but if you wish to pour some on the “Galuska” when serving it, here is a recipe for rum chocolate sauce:

This is the recipe of David Lebovitz I could not resist, because it is really the best ever (believe it is included in his chocolate book). Thank you David.

The Best Chocolate Sauce by David Lebovitz

1 cup (250 ml) water
1/2 cup (100 g) sugar

1/2 cup (160 g) light corn syrup, agave nectar, or glucose
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet chocolate (64 percent), finely chopped *

1. In a medium non-reactive saucepan, whisk together the water, sugar, light corn syrup (or agave or glucose), and cocoa powder.

2. Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.

The sauce should stand for a few hours before use it will give it time to thicken a bit.

Storage: Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.


Somloi Galuska

Recipe posted in the forum by Micul
Somloi galuska is a Hungarian dessert, which I always eat with great pleasure, especially at the No Pardon Pub in Satu Mare.

Here I made a recipe from a Hungarian blog, but it is very similar to Lelia's recipe.

Believing me smart I made every biscuit out of it
3 eggs, but it would have arrived. 2. Especially since I made it in a rather small tray
I made the syrup simple, from water, sugar and rum essence added before it cooled completely.


I made the cream with faience instead of pudding powder, and I didn't put the walnuts and raisins in the cream, I just sprinkled them on top. I didn't grind the walnuts, but I fried them and cut them with knife

Top: Rub the yolks with 200 g of sugar and add to it
gradually the 200 gr flour, then add the beaten egg whites and 1
baking powder sachet. The resulting composition is divided into three equal parts.
In the first part we put 50 gr ground walnuts, in the second part we put 1
spoon of cocoa. Bake separately in the same tray on baking paper.

Rub the 4 egg yolks with 100 g of sugar and the 2 puddings.
The milk is heated and added over the egg and pudding composition
gradually stirring then bring to a boil over low heat until thickened
cream. Divide the cream into three equal parts. In the first part we put 1
vanilla sugar sachet, in the second part we put 1 tablespoon of cocoa and 50 gr
raisins and in the third part we put the rest of the raisins.
In a deeper tray, place the three types of top, which we previously syrup well with burnt sugar syrup and rum essence and grease them with different creams. Cover with foil and let the tray cool for a few hours. When serving, with a spoon break "dumplings" that are placed on the plate, sprinkle with chocolate
melted and put whipped cream on top. This cake is not cut in
well defined shapes, its specificity being the shape of dumplings broken with
spoon (small polish)


Recipe of the Week: Sponge Cake / Somlói Galuska

Indisputably the sponge cake is one of the most famous Hungarian desserts. It was first made for the 1958 World's Fair in Brussels by József Béla Szőcs. It won the professional price and became an instant favorite. The confectioner gave the name to the cake, which comes from the name of the hill, Somlyó, where he lived and worked. The original recipe is still a secret, but many people tried to recreate it which is why many recipes exist. However, you can tell if you eat a real Hungarian sponge cake.

This dessert is the encounter of several tasty layers which would work in themselves too. Now, don’t let the list of ingredients scare you away. It takes some time to make it but bear with us! It is definitely worth it!

  • 4 eggs
  • 4 tablespoons of sugar
  • 4 tablespoons of flour
  • 0,5 a teaspoon of baking powder
  • 2 tablespoons of water
  • 4 eggs
  • 4 tablespoons of sugar
  • 4 tablespoons of flour
  • 0,5 a teaspoon of baking powder
  • 2 tablespoons of water
  • 2 tablespoons of cocoa powder
  • 4 eggs
  • 4 tablespoons of sugar
  • 4 tablespoons of flour
  • 0,5 a teaspoon of baking powder
  • 2 tablespoons of water
  • 2 tablespoons of ground walnut
  • 4 egg yolks
  • 5 dl-s of milk (2 cups)
  • 75 grams of flour
  • 120 grams of sugar
  • 0,5 vanilla stick
  • 2 teaspoons of gelatine
  • 200 grams of sugar
  • 3 dl water
  • 1 dl rum
  • 0,25 of a vanilla stick
  • the zest of 1 lemon
  • the zest of 1 orange
  • 150 grams of dark chocolate
  • 0,5 a dl of rum
  • 50 grams of sugar
  • 50 grams of cocoa powder
  • 1 dl water
  • 120 grams of walnut
  • 50 grams of apricot jam
  • 80 grams of raisin
  • 2 tablespoons of cocoa powder (to sprinkle)

Firstly, you need to bake the three sponges. Separate the eggs and whip up the egg whites with a tablespoon of sugar. Combine the egg yolks, sugar, flour, baking powder, water and mix them well. When making the cocoa and walnut sponge, add in the cocoa powder and ground walnut along with the other ingredients. Slowly start adding the egg whites and gently mix them in. Spread the batters into pans lined with baking sheet and bake for 15 minutes at 180 Celsius degrees. They won’t rise too much and they have to be soft.

To make the vanilla cream, bring the milk to a boil with the seeds of the vanilla stick. In a bowl, mix together the egg yolks, the sugar and the flour until combined well. Then, start adding in the milk (which you have allowed to cool down) while constantly stirring. Cook the combined mixture slowly until it becomes creamy. Mix the gelatine with half a dl of hot water and add it to the cream.

For the syrup, mix everything together in a bowl then put it on the heat in a saucepan and bring it to a boil. When ready, let the syrup cool down.

At this point, you start to assemble all you have made so far. You put the first layer of sponge (it is up to your liking which one you start with) into a wide and flat bowl. With the help of a brush, you soak the sponge with some of the syrup. Don’t soak it completely you just want it to be moist. Spread half of the vanilla cream on the sponge layer and sprinkle it with some walnuts (chopped up to small pieces) and raisins (preferably soak them in rum for some time beforehand). Then comes the second layer of sponge and you repeat the same steps: syrup, vanilla cream, walnuts and raisins. For the last layer of sponge, you soak it with syrup and spread the apricot jam on the top and sprinkle with cocoa powder. This is the time when you put this into the fridge for a whole day so that the layers and flavours can really come together. Waiting is hard, but be patient, it’s going to be phenomenal!

You need to cook the chocolate cream the next day before you serve the dessert. You break the chocolate and put it into a smaller saucepan with the cocoa powder, sugar, water and rum. Cook this until it becomes thick enough for a cream. Whip up the whipping cream and you have completed all of the steps. You just have to serve your sponge cake.

You take your mixture of sponge layers out of the fridge and make little scoops with a spoon. They need to look like little balls, noodles (galuska). Put them on a plate and top it with your chocolate cream and whipped cream. You’re done! Wow, this was something, right?


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