Somlsi Galuska

To prepare the sponge cake: beat the egg yolks and sugar until stiff, add the flour, then the stiffly beaten egg whites. Divide the mixture into three portions. Fold the grated walnuts into one, the cocoa into the other, and leave the third portion plain. Pour one mixture at a time into a baking tin lined with baking paper (about the thickness of finger) and bake in a preheated medium oven. (The sponge cake takes about 12 minutes to bake, so do not open the oven door, otherwise the cake will collapse.)

To prepare the vanilla cream: boil the milk with the vanilla pod for 5 minutes and remove from the fire. Mix the egg yolks, the sugar and cornstarch thoroughly together and add to the hot milk.

To prepare the rum sauce: cook the sugar, the lemon and orange peel in 1 cup of water for 15 minutes. Let cool and add the rum.

For the chocolate sauce: melt the chocolate, broken into bits, over a low flame in 2/3 cup milk or heavy cream, stir in the rum, and let cool. Break the three kinds of sponge cake into smaller pieces and combine. Place a layer of sponge cake in the bottom of a large glass dish. Sprinkle with the rum sauce, the grated walnut, the raisin, smooth a portion of the vanilla cream on top, then repeat this procedure until all the ingredients have been used up, but reserve some sponge cake for the top. Sprinkle with cocoa, cover with the whipped cream, and sprinkle the chocolate sauce over the whipped cream.

cook's notes

This delicacy can also be made from store-bought sponge cake.