Somlói Galuska

Name: Somlói Galuska
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 8 servings
Cuisine: Hungarian
Ingredients: 6 large eggs, separated; 1/2 cup granulated sugar; 2/3 cup all-purpose flour; 2/3 cup walnuts, finely crushed, crushed; 3 oz dark chocolate, finely grated, grated; 1 tbsp unsweetened cocoa powder; 1/2 tsp vanilla extract; 1/4 tsp salt; 1 tbsp butter (for baking dish); 2 cups whole milk; 2 egg yolks; 1/4 cup granulated sugar (for custard); 1 tbsp cornstarch; 1/2 cup heavy cream, chilled

A Hungarian masterpiece: layers of light sponge cake with crushed walnuts and chocolate, topped with warm vanilla custard and whipped cream. Pure indulgence.

75 minHardServes 8480 cal/serving

HungarianDessertOvenVegetarian

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Ingredients

6 large eggs, separated
1/2 cup granulated sugar
2/3 cup all-purpose flour
2/3 cup walnuts, finely crushed, crushed
3 oz dark chocolate, finely grated, grated
1 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
1/4 tsp salt
1 tbsp butter (for baking dish)
2 cups whole milk
2 egg yolks
1/4 cup granulated sugar (for custard)
1 tbsp cornstarch
1/2 cup heavy cream, chilled

Instructions

1

Preheat oven to 350°F. Butter a 9x9 baking dish.
2

Beat 6 eggs yolks with 1/2 cup granulated sugar until pale and thick, about 5 minutes. Fold in 2/3 cup all-purpose flour gently.
3

In a separate bowl, beat 6 eggs whites with a pinch of 1/4 tsp salt until stiff peaks form. Fold into yolk mixture in two additions.
4

Pour batter into prepared dish and bake 25-30 minutes until golden and springy. Cool, then crumble into a baking dish, layering with 2/3 cup crushed walnuts, finely crushed, 3 oz grated dark chocolate, finely grated, and 1 tbsp unsweetened cocoa powder.
5

For custard: Heat 2 cups whole milk until steaming. Whisk 2 egg yolks with 1/4 cup granulated sugar (for custard) and 1 tbsp cornstarch. Slowly pour hot milk into egg mixture while whisking.
6

Return mixture to pot and cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in 1/2 tsp vanilla extract.
7

Pour warm custard over the layered cake mixture. Let cool to room temperature.
8

Before serving, whip 1/2 cup heavy cream, chilled to soft peaks and dollop on top of each serving.

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Questions

What is Somlói Galuska?

A Hungarian masterpiece: layers of light sponge cake with crushed walnuts and chocolate, topped with warm vanilla custard and whipped cream. Pure indulgence. This reference files it under Hungarian dessert: made in the oven, rated hard and about 75 minutes start to finish.

What temperature do I cook Somlói Galuska at?

For Somlói Galuska, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 30 minutes, in step 4.

Why fold instead of stir in Somlói Galuska?

Step 2 reads: "Fold in 2/3 cup all-purpose flour gently." Folding keeps the air you just beat in. Stirring at step 2 would knock it out and the result would come out dense.

What can I use instead of cornstarch in Somlói Galuska?

The entry for Somlói Galuska calls for 1 tbsp cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Is Somlói Galuska vegan?

No, though it is vegetarian. What keeps it from vegan is 1 tbsp butter (for baking dish), 2 cups whole milk, 1/4 cup granulated sugar (for custard) and 1/2 cup heavy cream, chilled. For fully plant-based entries, see the vegan dessert collection.

Can I freeze Somlói Galuska?

Yes. Store Somlói Galuska airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Serve it with

Shirley Temple drink
Aperol Spritz drink

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