Hungarian Trifle (Somloi Galuska) Recipe
A decadent Hungarian trifle, or somloi galuska, features three layers of sponge cake, pastry cream, and chocolate sauce.
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Instructions
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Prepare plain, cocoa, and walnut sponge cakes, along with vanilla pastry cream, according to their recipes.
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Start boiling sugar, water, and optional citrus zests in a saucepan over medium heat for 5 minutes until reduced; cool, then stir in optional rum and discard zests.
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Warm apricot preserves in a separate saucepan and mix walnuts with raisins in a bowl.
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Assemble the trifle in a 13x9-inch pan: layer walnut sponge cake, then brush with one-third of the syrup, spread with warm apricot preserves, one-third of the pastry cream, and half of the walnut-raisin mixture.
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Top with the cocoa sponge cake, press gently, then apply one-third of the syrup, one-third of the pastry cream, and the remaining walnut-raisin mixture.
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Finish with the plain sponge cake, press gently, and add the remaining syrup and pastry cream, then sift 3 tablespoons of cocoa powder over the top.
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Cover the assembled trifle and refrigerate for at least 8 hours.
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Prepare the Rum Chocolate Sauce: Bring water, optional rum, chopped chocolate, and sugar to a boil in a small saucepan, stirring frequently. Reduce heat and simmer briskly for 5 minutes until thickened, then cool slightly.
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Serve by scooping 'dumplings' or cutting into squares, garnished with whipped cream and the warm chocolate sauce.