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Somloi Galuska

Somloi Galuska

How to prepare Somloi Galuska cake:

Prepare the three countertops separately. We need a tray in which we will bake them, of suitable dimensions.

Vanilla sponge cake:

Put the egg whites in the mixer and beat them with foam, then mix with the yolks rubbed with sugar and mixed with vanilla, add the flour lightly and bake the composition in a tray covered with parchment paper at 180 degrees for 10 minutes.

Cocoa pandispan: add a tablespoon of cocoa at the end.

For the pandispan with walnuts add the walnuts at the end and proceed in the same way as for the first pandispan.

Let the countertops cool and then peel them slightly. There are no very high countertops, but it is not necessary either.

Cream we do it by mixing the egg whites with 1/3 of the sugar, the yolks with a part of the milk (100 ml) and then the flour. We put the remaining 400 ml of milk on the fire with vanilla and 2/3 of the sugar. We add over the milk when the composition of the yolks with egg white and flour starts to boil.

Rum syrup it is made by bringing water to the boiling point and then melting the sugar and adding the rum, then mixing until completely dissolved.

Chocolate sauce it is made by putting the milk in a kettle on the fire until it is hot (without boiling) then melting the sugar in it, add cocoa and nutella cream, mix until completely homogenous.

Assembly:

We put on a plate (I put in the Jena tray in which I baked the sheets), the first top.

We syrup it with a part of the rum syrup, then we put 1/3 of the vanilla cream, on top of the walnut (and the raisins as the case may be).

We put the cocoa top, sprinkle it with a part of the syrup, walnut (raisins), then on top the third top with the walnut.

We syrup the walnut top with the rest of the syrup, we add the rest of the cream and on top of the walnut then we sprinkle cocoa.

Let cool until completely cool (a few hours) and then serve.

How to serve:

With a special spoonful of ice cream, break pieces of the cake (some dumplings will result) and serve them on a plate with whipped cream on top and sprinkled abundantly with chocolate sauce.

What a delight !!!!!!


Recipe of the Week: Sponge Cake / Somlói Galuska

Indisputably the sponge cake is one of the most famous Hungarian desserts. It was first made for the 1958 World's Fair in Brussels by József Béla Szőcs. It won the professional price and became an instant favorite. The confectioner gave the name to the cake, which comes from the name of the hill, Somlyó, where he lived and worked. The original recipe is still a secret, but many people tried to recreate it which is why many recipes exist. However, you can tell if you eat a real Hungarian sponge cake.

This dessert is the encounter of several tasty layers which would work in themselves too. Now, don’t let the list of ingredients scare you away. It takes some time to make it but bear with us! It is definitely worth it!

  • 4 eggs
  • 4 tablespoons of sugar
  • 4 tablespoons of flour
  • 0.5 a teaspoon of baking powder
  • 2 tablespoons of water
  • 4 eggs
  • 4 tablespoons of sugar
  • 4 tablespoons of flour
  • 0.5 a teaspoon of baking powder
  • 2 tablespoons of water
  • 2 tablespoons of cocoa powder
  • 4 eggs
  • 4 tablespoons of sugar
  • 4 tablespoons of flour
  • 0.5 a teaspoon of baking powder
  • 2 tablespoons of water
  • 2 tablespoons of ground walnut
  • 4 egg yolks
  • 5 dl-s of milk (2 cups)
  • 75 grams of flour
  • 120 grams of sugar
  • 0.5 vanilla stick
  • 2 teaspoons of gelatin
  • 200 grams of sugar
  • 3 dl water
  • 1 dl rum
  • 0.25 of a vanilla stick
  • the zest of 1 lemon
  • the zest of 1 orange
  • 150 grams of dark chocolate
  • 0.5 a dl of rum
  • 50 grams of sugar
  • 50 grams of cocoa powder
  • 1 dl water
  • 120 grams of walnut
  • 50 grams of apricot jam
  • 80 grams of raisins
  • 2 tablespoons of cocoa powder (to sprinkle)

Firstly, you need to bake the three sponges. Separate the eggs and whip up the egg whites with a tablespoon of sugar. Combine the egg yolks, sugar, flour, baking powder, water and mix them well. When making the cocoa and walnut sponge, add in the cocoa powder and ground walnut along with the other ingredients. Slowly start adding the egg whites and gently mix them in. Spread the batters into pans lined with baking sheet and bake for 15 minutes at 180 Celsius degrees. They won’t rise too much and they have to be soft.

To make the vanilla cream, bring the milk to a boil with the seeds of the vanilla stick. In a bowl, mix together the egg yolks, the sugar and the flour until combined well. Then, start adding in the milk (which you have allowed to cool down) while constantly stirring. Cook the combined mixture slowly until it becomes creamy. Mix the gelatine with half a dl of hot water and add it to the cream.

For the syrup, mix everything together in a bowl then put it on the heat in a saucepan and bring it to a boil. When ready, let the syrup cool down.

At this point, you start to assemble all you have made so far. You put the first layer of sponge (it is up to your liking which one you start with) into a wide and flat bowl. With the help of a brush, you soak the sponge with some of the syrup. Don’t soak it completely you just want it to be moist. Spread half of the vanilla cream on the sponge layer and sprinkle it with some walnuts (chopped up to small pieces) and raisins (preferably soak them in rum for some time beforehand). Then comes the second layer of sponge and you repeat the same steps: syrup, vanilla cream, walnuts and raisins. For the last layer of sponge, you soak it with syrup and spread the apricot jam on the top and sprinkle with cocoa powder. This is the time when you put this into the fridge for a whole day so that the layers and flavors can really come together. Waiting is hard, but be patient, it’s going to be phenomenal!

You need to cook the chocolate cream the next day before you serve the dessert. You break the chocolate and put it into a smaller saucepan with the cocoa powder, sugar, water and rum. Cook this until it becomes thick enough for a cream. Whip up the whipping cream and you have completed all of the steps. You just have to serve your sponge cake.

You take your mixture of sponge layers out of the fridge and make little scoops with a spoon. They need to look like little balls, noodles (galuska). Put them on a plate and top it with your chocolate cream and whipped cream. You’re done! Wow, this was something, right?


Somlói Galuska

I first ate this dessert when I was 14, on my first trip to Hungary. Being from Satu Mare, visits to Hungary were not unusual, we used to go shopping quite often and visit different cities. Also then, on that first trip, I met two of the dishes that remained in my culinary soul and that I order every time I arrive in Hungary: fish soup (the recipe can be found here: Fish soup as in Hungary - Halászlé) and Somlói Galuska, a dessert that dates somewhere in the 50s, being the creation of Jozsef Bela Szocs. I can only recommend you to try this recipe and I urge you to order a portion when you arrive in Hungary (especially at the Gundel restaurant in Budapest). I think you will fall in love with her too! I've been preparing to make this dessert since last year, but only now it's his turn. A movie with many desserts is constantly unfolding in my mind and it is quite difficult for me to prioritize them, so in this duel, some win faster than others.

It may seem complicated at first reading the recipe, but I assure you that it is not and that it is worth this mini effort in full!


Eredeti somlói galuska recept

  • 4 FUCHS SZABADTARTÁSOS TOJÁS
  • 80 g cuckoo
  • 80 g liszt
  • fél narancs reszelt héja (ez nem kötelező, de jót tesz neki)
  • csipet only
  • 4 FUCHS SZABADTARTÁSOS TOJÁS
  • 80 g cuckoo
  • 20 g liszt
  • 60 g darált dió
  • csipet only
  • 4 FUCHS SZABADTARTÁSOS TOJÁS
  • 80 g cuckoo
  • 20 g liszt
  • 50 g of cocoa powder
  • csipet only
  • 2 narancs reszelt héja (nem kötelező)
  • 150 ml narancslé vagy víz
  • 85 g cuckoo
  • 0.5 dl rum
  • 5 dl zsíros tej
  • 5 FUCHS SZABADTARTÁSOS TOJÁS sárgája
  • 3 ek étkezési keményítő vagy liszt
  • 4 ek cukor
  • 1 vanilla rúd kikapart magja
  • 20 dkg etcsokoládé
  • 5 dkg cukrozatlan cocoa
  • 5 dkg pork
  • 2 dl vice
  • 0.5 dl rum

A mazsolát vízbe, rumba vagy víz és rum keverékébe áztatjuk pár órára, majd felhasználás előtt leszűrjük.

Piskóták:

A sütőt 180 fokra előmelegítjük.

A tojásokat szétválasztjuk. A sárgákat villával vagy haverővel kihabosítjuk.

A fehérjéket a sóval is a cukorral kemény habbá verjük. Lassan belecsorgatjuk a sárgákat, elkeverjük óvatosan. Ekkor a sima piskótához hozzáadjuk a lisztet, a kakaóshoz a kakaóport és a lisztet, a dióshoz a lisztet és a darált diót, majd óvatosan összeforgatjuk az egészet úgy, hogy a habot ne törjük. (Természetesen külön-külön sütjük a lapokat!)

Egy nagyobb tepsit (nálunk 32 * 24 cm-es) sütőpapírral bélelünk, majd a masszát egyenletesen beleterítjük.

Kb 15 perc alatt megsütjük a piskótákat. Az ajtót ne nyitogassunk!

A kész piskótákat enyhén lisztezett felületre borítjuk, kihűtjük, majd lehúzzuk róluk a papírt.

Szirup:

A szirup hozzávalóit a rum kivételével egy kisebb edénybe mérjük és kis lángon összeforraljuk, amíg nem sűrűsödik.

Ekkor levesszük a tűzről, kézmelegre hűtjük, majd belekeverjük a rumot is és kihűtjük.

A tojássárgákat egy edénybe tesszük, hozzáadjuk a keményítőt és a cukrot, majd csomómentesre keverjük. Apránként adagoljuk hozzá a tejet és alaposan elkeverjük.

Hozzáadjuk in vanilla magjait is in héját. Sűrűsödésig főzzük állandó keverés mellett (ne ijedjünk meg, nem lesz nagyon sűrű!). Langyosra hűtjük és kivesszük belőle a vanília héját.

Rejected:

Abba a tepsibe tesszük vissza a lapokat, amiben sütöttük. Alulra kerül a sima lap, erre a szirup fele, a krém fele, a mazsola és dió fele. Rátesszük a kakaós lapot, a maradék sziruppal meglocsoljuk, a maradék krém jön, a maradék mazsola és a dió.

Végül rátesszük a diós lapot. Gazdagon megszórjuk a tetejét kakaóporral. Folpackkal letakarjuk és egy éjszakára hűtőbe tesszük.

Csokoládéöntet:

Másnap a vizet egy lábsaba mérjük, hozzáadjuk kakaóport és a porcukort, alaposan elkeverjük és elkezdjük melegíteni. Hozzáadjuk az apróra tördelt csokit és összeolvasztjuk az egészet. Ha kissé hűlt hozzákeverjük a rumot is.

Összeállítás:

Kis adagokban is kiporciózhatjuk, de nagyobb adagokat is készíthetünk. A tésztából kis galuskákat szaggatunk, az edénybe sorakoztatjuk, majd meglocsoljuk bőven csokiöntettel.

A tetejét felvert tejszínhabbal, kevés csokival és durvára vágott dióval díszítjük. Összeállítás után azonnal fogyasztható is.

Nézd meg videón is:


Cook Hungarian: Hungarian Sponge Cake (& # 8220Somlói Galuska & # 8221)

This is an old Hungarian recipe of what has been described as & # 8220Hungary & # 8217s favorite dessert & # 8221 with as many variations as you would expect. You usually have three kinds of sponge, a rum syrup and crème patisserie.

Ingredients: (1 oz: approx. 28 grams)

3 1/2 oz. raisins soaked in rum
3 1/2 oz. ground walnuts
Whipped cream made from 1 cup heavy cream

Sponge Cake:
6 eggs
6 tbsp. powdered sugar
3 1/2 oz. walnut
1 heaping tbsp. Coco

Rum Sauce:
1 1/2 cups milk
5 oz. child
1 tsp. ground lemon peel
1 tsp. ground orange peel
2 tbsp. rum

Vanilla Cream:
1 1/2 cups milk
1 whole vanilla stick
2 egg yolks
2 oz. powdered sugar
1 tsp. corn starch

Chocolate Syrup:
7 oz. bitter dark chocolate
2 tbsp. rum

Preparation:
1. To prepare the sponge cake, beat the egg yolks and sugar until stiff, add the flour, then the stiffly beaten egg whites. Combine. Divide the mixture in two. Mix the ground walnuts into one half and the cocoa into the other. Pour the mixes separately into a high baking sheet lined with baking paper and bake in a medium hot oven until ready. (The sponge cake should be done in about 12 minutes. To prevent the cake from collapsing, do not open the oven door.)

2. Boil the milk and the vanilla stick for 5 minutes, remove, add egg yolks, sugar, and the corn starch.

3. To prepare the rum syrup, cook the sugar in 1 cup milk, the lemon and orange peel for 15 minutes, then add rum.

4. Break the sponge cake into smaller pieces and combine. Place one layer of sponge cake in the bottom of a large glass or on a plate, sprinkle with the rum syrup, the ground walnuts, raisins, smooth some of the vanilla cream on top, then repeat the layers again.

Make sure the top layer is sponge cake. Sprinkle the top with cocoa, add whipped cream made from 1 cup heavy cream, and pour the chocolate syrup on top.


Somlói galuska eredete

Az egyik lekedveltebb is legismertebb magyar desszertünk a Somlói galuska. A legtöbb étterem desszertlapján megtalálható a rumos, diós, vanília krémes, tejszínhab halmokkal megkoronázott sütemény.

Mindez nem véletlen, hiszen a Somlói galuskát nyugodtan a hungarikumok közé sorolhatjuk, és ezt az egyedi finomságot szívesen megosztjuk más nemzetekkel is.


A Somlói galuska eredete az 1950-es évekig nyúlik vissza. Ekkor találta ki ezt a híres desszertet a Gundel étterem főpincére Gollerits Károly, Szőcs József Béla, azterter mestercukrásza pedig megalkotta.

A desszert, olyan jól sikerült, hogy az 1958-as brüsszeli világkiállításon elsöprő sikert aratott és szakmai díjjal is jutalmazták.

A Somlói galuska sokszor kerül az ünnepi asztalra, de ha igazán elegáns módon szeretnénk tálalni, akkor készítsünk Somlói tortát! Nem tartozik a legegyszerűbb és legolcsóbb torták közé, de minden fáradtságért kárpótolni fog a végeredmény.


Somloi Galuska

Prepare the 3 types of pandispan by beating the egg whites and adding the rest of the ingredients as written in the recipe. Bake the three pandispans one by one in a tray (I used an aluminum one with the dimensions: 28 * 18 cm) in which you put a piece of baking paper that you moisten well under running water and crush / squeeze it in your fist like a squeezed laundry, when it no longer has water on it, place it in the tray).

Put the tray with pandispan in the oven preheated to 180 ° c and bake until it is ready, make a toothpick with a toothpick, it should come out of the dry pandispan. The pandispan (dough) when you pour it into the tray must be about 1 cm high.

Prepare the pastry cream according to the recipe above or according to your favorite recipe, the amount should be the same as for 1 l of milk. Allow to cool during this time, prepare the syrup.

Mix the water with the sugar and the lemon or orange peel as you wish. Put on the fire and let it boil for 5 minutes when it starts to boil. Extinguish the flame and add the rum or rum essence.

Assemble the cake:
I used a larger ceramic tray (32 * 20 cm).

Put the first pandispan (the simple one) in the tray, grease with a syrup brush (or if you have a bottle with a perforated lid you can soak the top with it), sprinkle 1/3 of the ground walnuts and 1/3 raisins that have already been soaked in rum and then drained well. Add 1/2 of the cream and level well.

Place the second pandispan with cocoa, sprinkle well with syrup, add 1/3 of the ground walnuts and 1/3 of the raisins and the rest of the cream. Level well.

Place the third pandispan with nuts. Sprinkle / grease with syrup and then add the 2 tablespoons of apricot jam that you spread well on the counter (the jam to be more liquid you can heat it a little in a bain marie). Add the rest of the ground walnuts and raisins over the jam and then sprinkle with a bitter (unsweetened) cocoa strainer.

Cover the tray carefully with cling film or baking paper (I put the disposable aluminum tray in which I baked the countertops turned upside down to cover the tray with the cake) and put in the fridge. Leave for a few hours at least, but it would be best to leave overnight.

Before serving the cake, beat the whipped cream and powdered sugar. Then prepare the chocolate syrup / sauce.

Serve using a small polish or best with a scoop of ice cream. This way you get almost round dumplings. Put whipped cream and chocolate sauce on each dumpling.


Somlói galuska receptje

A toj & aacutesokat & oacutevatosan v & aacutelaszd sz & eacutet, & eacutes a feh & eacuterj & eacutekből verj kem & eacuteny habot. R & eacuteszletekben add hozz & aacute a cukrot, majd egyes & eacutevel a s & aacuterg & aacutekat, & eacutes forgasd hozz & aacute a s & uumltőporral elkevert lisztet. A t & eacuteszt & aacutet oszd h & aacuterom r & eacuteszre. Az egyiket hagyd & uumlresen, a m & aacutesikba keverj di & oacutet, a harmadikba pedig kaka & oacutet. Sim & iacutetsd a massz & aacutet s & uumltőpap & iacuterral b & eacutelelt tepsibe, & eacutes egyes & eacutevel s & uumlsd meg a lapokat 160 fokon k & oumlr & uumllbel & uumll 12-15 perc alatt.

A sziruphoz a vizet & eacutes a cukrot forrald & oumlssze, rakd hozz & aacute a reszelt citromh & eacutejat & eacutes a rumot, majd hűtsd ki. Locsold meg vele a pisk & oacutet & aacutekat, majd v & aacutegd fel kisebb darabokra.
A van & iacuteli & aacutes kr & eacutemhez a toj & aacutess & aacuterg & aacutekat tedd egy t & aacutelba, add hozz & aacute a cukrot, a kem & eacuteny & iacutetőt, & eacutes r & eacuteszletekben & oumlntsute a hozz &. Rakd hozz & aacute a van & iacutelia belsej & eacutet, majd & aacutelland & oacutean kevergetve főzd sűrűre.
Az & oumlntethez t & oumlrdeld a csokit egy l & aacutebosba, tedd hozz & aacute a cukrot, a kaka & oacutet, a vajat, a tejet, & eacutes v & iacutezgőz felett olvaszd & oumlssze. Ha kihűl, & oumlntsd hozz & aacute a rumot is. A mazsol & aacutet & aacuteztasd v & iacutezbe.


R & eacutetegezd t & aacutelk & aacutekba a hozz & aacuteval & oacutekat. A pisk & oacutet & aacutekat v & aacutegd kock & aacutekra, sz & oacuterd meg mazsol & aacuteval, & eacutes & oumlntsd le van & iacuteli & aacutes kr & eacutemmel, majd & uacutejabb r & eacuteteg t & eacuteszta. Csorgasd r & aacute a csokit, hintsd meg darabokra v & aacutegott di & oacuteval. Tedd a hűtőbe legal & aacutebb n & eacutegy & oacuter & aacutera, hogy az & iacutezek & oumlssze & eacuterjenek, majd frissen felvert tejsz & iacutenhabbal k & iacuten & aacuteld.


Directions

Position a rack in the center of the oven and heat to 350 degrees F. Lightly butter the bottom only of a 13 X 9-inch baking pan, and line the bottom with parchment or wax paper.

To make the plain layer: Combine the eggs and sugar in the bowl of a heavy-duty electric mixer or a stainless-steel medium bowl. Fit into a medium saucepan of simmering water (the water should not touch the bowl) on medium heat. Whisk constantly until the eggs are warm to the touch and the sugar has dissolved, about 1 minute. Using the whisk attachment or a handheld electric mixer on high speed, beat until the mixture is tripled in volume, about 3 minutes. Combine the flour and salt.

In two additions, sift the flour into the egg mixture, and fold in. Spread evenly in the pan, using an offset metal spatula to fill the corners.

Bake until the center springs back when pressed lightly with a finger, about 12 minutes. Cool for 3 minutes. Run a knife around the edge of the cake to release. Cover the pan with a sheet of wax or parchment paper, then with a baking sheet. Invert the cake, and carefully peel off the top paper. (The bottom layer of paper will help transport the cooled cake layer.) Cool the baking pan before making the other layers, then repeat the buttering and lining process.

To make the walnut layer: Process the flour, walnuts, and salt in a food processor fitted with the metal blade until the walnuts are chopped into a fine powder. Following the procedure and baking time for the plain layer, make the walnut layer, substituting the walnut mixture for the cake flour and salt, but fold the walnut mixture into the eggs without sifting (the nuts will not pass through the sieve).

To make the cocoa layer: Sift the flour, cocoa, and salt together. Following the procedure and baking time for the plain layer, make the cocoa layer, substituting the cocoa mixture for the cake flour and salt.

To make the rum syrup: Stir the sugar, water, and the orange and lemon zests in a small saucepan over medium heat until boiling. Boil without stirring until the syrup has reduced slightly, about 5 minutes. Cool completely. Stir in the rum, and remove the zests.

To make the pastry cream: In a saucepan or a microwave oven, heat 3 cups of the milk until simmering. Pour the remaining 1 cup milk into a heavy-bottomed, medium saucepan. Sprinkle the cornstarch over the cold milk and whisk until dissolved. Add the yolks and sugar and whisk until combined. Gradually whisk in the hot milk. Cook over medium heat, whisking often, until the mixture comes to a full boil. Remove from the heat and stir in the vanilla. Transfer to a medium bowl set in a larger bowl of ice water. Let stand until cooled, stirring occasionally.

To assemble: Mix the raisins and walnuts in a bowl. Bring the preserves to a boil over medium heat, stirring often keep warm.

Place the walnut layer in a 13 X 9-inch baking or serving dish. Brush with one third of the syrup, spread with the apricot preserves, then spread with one third of the pastry cream. Sprinkle half of the raisin-walnut mixture on top. Top with the cocoa layer, brush with half of the remaining syrup, and spread with half of the remaining pastry cream. Sprinkle with the remaining raisin-walnut mixture. Add the plain layer, brush with the remaining syrup, and spread with the remaining pastry cream. Sift the cocoa over the top. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

For each serving, using a 2-inch diameter ice-cream scoop or large dessert spoon, scoop 2 or 3 & quotdumplings & quot from the cake and stack in a soup bowl or on a plate. Transfer the whipped cream to a pastry bag fitted with a 9/16-inch-wide open-star tip, such as Ateco Number 825. Pipe whipped cream rosettes on top, and drizzle the rum chocolate sauce over all. Serve chilled.

Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces in the cream and stand in firm peaks when the beaters are lifted.

In a small saucepan, bring all ingredients to a boil over medium heat, stirring often. Cook at a brisk simmer, stirring often, until slightly thickened, about 5 minutes. Cool slightly and serve warm.


Video: Somlói galuska @Szoky konyhája (September 2021).