Somlói galuska is a Hungarian dessert of sponge cake with walnuts, raisins, rum, vanilla cream and chocolate sauce, topped with whipped cream.

Somlói galuska was introduced at the Gundel restaurant at the end of the 1950s. The idea is credited to the head waiter Károly Gollerits, and the pastry chef József Béla Szőcs made it; it won an award at the 1958 Brussels World Fair. It is named after Somlyó hill near Fót, not the Somló wine region; the spelling changed when a letter was dropped in Brussels. The original recipe uses three sponges: plain, cocoa and walnut. In a 2010 online vote it was chosen Hungary's favourite cake.

Where to eat Somlói galuska in Budapest

5 editor picks for Somlói galuska in Budapest, ranked by editorial score. All Budapest signature dishes · Somlói galuska across every city.

Make it at home

Serves 64 hrIntermediate

Ingredients

  • For 3 sponges: 6 eggs
  • 180g sugar
  • 180g plain flour
  • divided into 3 batches (one plain, one with 2 tablespoons cocoa, one with 1 tablespoon ground walnuts and lemon zest)
  • For the rum syrup: 200g caster sugar, 300ml water, 4 tablespoons dark rum, 1 vanilla pod
  • For the chocolate sauce: 200g dark chocolate, 200ml double cream, 30g butter
  • 100g raisins soaked in 50ml rum
  • 100g walnuts, roughly chopped
  • 400ml double cream, whipped to soft peaks
  • Cocoa powder to dust

Method

  1. Bake three thin sponges separately: whisk 2 eggs with 60g sugar to ribbons, fold in 60g flour (plus cocoa or walnut for the two flavoured layers). Spread thinly in a 20cm tin and bake 8 minutes at 190C. Repeat for the other two layers.
  2. Combine sugar, water and vanilla in a pan, bring to a simmer for 5 minutes until syrupy. Remove from heat and stir in the rum. Cool.
  3. For the chocolate sauce: warm the cream, pour over chopped chocolate, stir until smooth, stir in butter. Cool.
  4. Break the cooled sponges into rough chunks.
  5. In a large glass bowl, layer: a third of the plain sponge, a brush of rum syrup, a scatter of raisins and walnuts, a drizzle of chocolate sauce. Repeat with cocoa sponge, then walnut sponge.
  6. Cover and refrigerate at least 3 hours.
  7. Scoop portions with a spoon into wide glasses (the 'galuska' shape). Top with whipped cream, a final drizzle of chocolate sauce and a dust of cocoa.

Editor tip. The original recipe uses three kinds of sponge: plain, cocoa and walnut.

Common allergens: Gluten, Dairy, Egg, Tree nuts.