Somloi galuska is a Hungarian dessert made of angel food cake in different flavors, layered with custard, rum syrup, raisins, and nuts, and topped with chocolate sauce and whipped cream. It originates from Somlo, a wine region in northwest Hungary.
Somloi galuska is among the most eye-popping of Hungary’s long list of tantalizing native sweets, a localized version of a global favorite – trifle. It may lack the delicacy of small aprosutemeny cookies or the complexity of a layered Stephanie cake, but it makes up for those shortcomings with an immense medley of angel food cake in at least a few different flavors. Holding it all together, silly-style, is custard or custard, rum syrup, raisins, and nuts. Chocolate sauce and whipped cream are piled at the end for added interest and flavor.
Originally from Somlo, a wine region in northwest Hungary, Somloi galuska literally means “Somlo dumplings” in Hungarian. Dumplings refer to pieces of angel food cake in alternative flavors. Some chefs use two customary flavors, such as plain angel food and walnut, or walnut and cocoa. Others combine all three and more, if ambitious. Cakes are either purchased from bakeries or made from scratch, typically with eggs, sugar, cake flour, and salt. Individual flavors are created with simple additions such as nuts, cocoa powder or citrus zest.
As the angel cake is being cooked, the chef will have to prepare some complementary items, such as a custard, using milk, vanilla, water, gelatin, eggs and sugar. Several custard recipes are readily available, with vanilla custard being the most traditional for somloi galuska. Once complete, this custard is set aside while the chef prepares a syrup of rum, sugar and some citrus zest, reducing it slightly in a pan over medium heat.
Once the inner layers of the somloi galuska are prepared, it’s time to assemble it for final cooling. In a deep bowl – the glass will offer a more aesthetically pleasing effect – the first cake flavor is chosen as the base, followed by a brushing of the rum syrup, a liberal layering of the custard and a dusting of raisins and walnuts. The next type of angel food cake is placed and the order is repeated until the bowl is full.
After cooling down in the refrigerator, Somloi Galuska is ready for its close-up. Using a large spoon or scoop of ice cream, the chefs pile the layers of silliness onto the plate. This is topped with some whipped cream and chocolate sauce. A store-bought chocolate syrup will suffice; however, the traditional somloi galuska calls for another serving of rum in a chocolate sauce that is best drizzled when hot.
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