Somlói Galuska: Hungary’s Legendary Trifle of Indulgence

Prep Time 40 min

Cook Time 40-45 min

Calories 242 kcal/100g

Of all the sweets that grace the Hungarian kitchen table, Somlói galuska sits squarely at the top as pure, unapologetic luxury—a trifle-like dessert assembled from pillowy sponge cake, creamy vanilla custard, luscious chocolate sauce, rum, and clouds of whipped cream. Created in the mid-20th century, Somlói galuska isn’t just food; it’s a celebration, a piece of Hungarian history, and the star of family feasts and restaurant menus from Budapest’s grand cafés to countryside bake houses.

A Dessert with a Story: From Hillside to Icon

The legend of Somlói galuska begins not with royal celebration but with creativity and local pride. In the 1950s, confectioner Károly Gollerits devised this “sponge dumpling” for the famed Gundel restaurant, naming it after the Somló hills. The idea was simple: combine classic cake bases, two types of cream, raisins, nuts and chocolate, soak it all in rum syrup, and serve in generous heaps—galuska meaning “dumpling”—to ensure no guest was ever left hungry.

It quickly captured hearts across Hungary, becoming a ritual for birthdays, holidays, special occasions, and the finish to the most memorable meals. Today, Somlói galuska stands on the same pedestal as Dobos torte or Esterházy cake, the crowning glory of Hungarian pastry craft.

Ingredients

For Sponge Cake:

• 6 eggs (separated)
• 120g powdered sugar
• 150g all-purpose flour
• 2 tbsp cocoa powder (for one cake layer)
• Pinch of salt

For Walnut Cream Layer:

• 120g walnuts, finely chopped
• 60g powdered sugar
• Zest of 1 lemon

For Raisin & Rum Syrup:

• 100g raisins
• 5–7 tbsp dark rum
• 200ml water
• 120g sugar

For Vanilla Pastry Cream:

• 600ml milk
• 120g sugar
• 4 egg yolks
• 40g corn starch
• 1 tsp vanilla extract

For Chocolate Sauce:

• 150g dark chocolate
• 250ml milk or whipping cream
• 50g sugar
• 1 tbsp cocoa powder

For Assembly:

• 250ml heavy cream (for whipped cream)
• Extra walnuts, chocolate shavings, lemon zest

Instructions

Prepare the Sponge Cakes

• Preheat oven to 180°C (356°F).
• Separate eggs; beat yolks with sugar until pale and creamy. Sift in flour and a pinch of salt.
• In a separate bowl, whisk egg whites until stiff peaks form.
• Gently fold the whites into the yolks. Divide batter into thirds: leave one plain, mix one with sifted cocoa, and one with lemon zest or nuts if desired.
• Spread each batch in a buttered, floured baking tray (25×35cm). Bake each layer for about 12–15 minutes, just until golden and springy. Cool completely.

2. Make the Walnut Cream

• Mix ground walnuts with sugar and lemon zest. Sprinkle or spread on the sponge as you layer; this adds richness and crunch.

3. Prepare Raisins & Rum Syrup

• Soak raisins in rum for at least 10 minutes.
• For syrup, boil water with sugar. When cool, stir in extra rum (to taste). Set aside.

4. Cook the Vanilla Pastry Cream

• Warm milk with half the sugar in a saucepan.
• In a bowl, whisk yolks, remaining sugar, cornstarch, and vanilla. Add warm milk gradually, then return the mix to the pot. Cook on medium, stirring constantly, until thick and silky. Cool with clingfilm pressed directly onto the surface to prevent skin.

5. Chocolate Sauce

• Melt dark chocolate in milk or cream over low heat.
• Add sugar and cocoa; stir until glossy, smooth and pourable. Set aside.

6. Assemble Your Somlói Galuska

• Cut sponge cakes into bite-size pieces (“dumplings”). Some traditionalists tear by hand for a rustic look.
• In a large glass trifle bowl, layer vanilla sponge, rum-soaked raisins, walnut cream, cocoa sponge, more raisins, more syrup, and finish with vanilla pastry cream and a generous drizzle of chocolate sauce.
• Repeat layers until ingredients run out, ending with vanilla cream and chocolate sauce.
• Chill for at least 2 hours, preferably overnight for flavors to blend.

7. Finish and Serve

• Whip cream to soft peaks; pipe or spoon over the top.
• Sprinkle with extra walnuts, chocolate shavings, and a zest of lemon for brightness.

Tips and Variations

• Boozy or Sober: Omit rum for a kid-friendly version, or swap with orange juice for a citrus twist.
• Gluten-Free: Substitute gluten-free flour mixtures for the sponge.
• Nuts and Extras: Add chopped candied citrus peel or use pecans for an American crossover.
• Single-Serve: Prepare in glasses or bowls for individual trifles.
• Texture: Don’t slice sponge too small—Somlói galuska should have a hearty, chunky appeal.
• Make-Ahead: This dessert tastes best after a night in the fridge, allowing rum and chocolate to soak in.

Perfect Pairings

• Celebration: Find Somlói galuska at weddings, big family holidays, or as a rich finale to Sunday lunch.
• Pair With: Freshly brewed coffee, Tokaji Aszú (Hungarian sweet wine), or just a glass of cold milk.
• For a Feast: Serve after savory classics like húsleves or gulyás; the sweetness closes the meal perfectly.

Why We Love It

Somlói galuska shows that culinary brilliance can come from just a handful of good ingredients, a little patience, and a desire to delight. Every spoonful layers flavors and history—rich sponge, creamy custard, and the bittersweet edge of chocolate and rum—celebrating the ingenuity and passion of Hungarian pastry-makers.