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Layered Hungarian trifle with sponge cake, vanilla cream, and chocolate sauce
Classic Somlói Galuska with three types of sponge cake, raisins, walnuts, and chocolate sauce

Classic Hungarian Trifle (Somlói Galuska)

Author: Flavelo
Recipes Cakes and Desserts
Somlói Galuska is the heavy artillery of Hungarian confectionery, dreamed up by the head waiter of the famous Gundel restaurant in the 1950s. It's not just a cake, but a complete dessert composition: layers of three types of sponge cake, vanilla cream, walnuts, raisins, and chocolate sauce. A cavalcade of flavors in every spoonful.
🕒 Prep Time 1 hr
🍳 Cook Time 40 mins
⌛ Total Time 2 hrs
🍽️ Servings 6 servings
🔥 Calories 650 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • 3 small baking pans (or one large one, baked in 3 batches)
  • Mixing bowls
  • Whisk
  • Saucepan for the cream

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk
⚠️ Tree Nut (Walnut)

Instructions

1 ✓

Bake three sponge layers: one plain, one walnut (substitute part of the flour with walnuts), and one cocoa. Use 2 eggs, 2 tbsp sugar, and 2 tbsp flour for each.

Tip: The stiff peaks of the egg whites provide the structure for the sponge. Fold the flour in gently so you don't deflate the foam!
2 ✓

Cook a thick vanilla custard using the milk, sugar, and pudding mix. Stir until smooth while still hot.

Tip: The starch in the pudding thickens the liquid, giving it a creamy texture.
3 ✓

Make a syrup from water, sugar, and rum, and soak the raisins in it. Make a chocolate sauce with the chocolate and a little water or heavy cream.

Tip: The rum syrup keeps the sponge cake moist.
4 ✓

Assemble in a bowl: walnut layer on the bottom, drizzle with syrup, spread one-third of the cream, sprinkle with walnuts and raisins. Follow with the cocoa layer, then the plain layer, repeating the process.

Tip: Press down slightly during layering to compact it.
5 ✓

To serve, scoop dumplings with a spoon, pour chocolate sauce over them, and garnish with whipped cream.

Tip: The whipped cream balances the rich sweetness.

Recipe FAQ

Why does the sponge cake collapse?
If you open the oven door during baking, the sudden temperature drop causes the gas bubbles in the batter to contract. Be patient!
Can I make it ahead?
It's mandatory! Somlói is best if it sits assembled in the fridge for at least a day so the flavors can meld.

Ingredients

  • 6 large Eggs (separated)
  • 6 tbsp Sugar (for the sponge cakes)
  • 6 tbsp All-Purpose Flour (for the sponge cakes)
  • 2 tbsp Ground Walnuts (for the walnut layer)
  • 1 tbsp Unsweetened Cocoa Powder (for the cocoa layer)
  • 2 cups Whole Milk
  • 1 package Vanilla Pudding Mix (cook & serve, or 4 egg yolks)
  • 1/2 cup Sugar (for the cream)
  • 1/2 cup Rum (or 1 tbsp Rum Extract + water)
  • 1/2 cup Raisins
  • 5 oz Dark Chocolate (for the sauce)