Ah, Somlói Galuska — a decadent Hungarian dessert that layers sponge cake, pastry cream, chocolate sauce, rum-soaked raisins, and whipped cream into a trifle-style masterpiece. Despite its humble “galuska” (dumpling) name, this is a show-stopper.

Let’s break it down and build it right.

---

🇭🇺 Somlói Galuska (Hungarian Trifle Dessert)

Serves: 6–8

Prep time: ~45 min (plus chilling)
Assemble in bowls, glasses, or a large trifle dish.

---

✨ Components

1. Three kinds of sponge cake (plain, cocoa, walnut)

2. Pastry cream (vanilla custard)

3. Rum-soaked raisins

4. Chocolate sauce

5. Whipped cream

6. Optional garnish: chopped walnuts, grated chocolate, or sponge cake crumbs

---

🧁 Sponge Cake Base (3 variations from one batter)

Ingredients:

• 6 large eggs (room temp)

• ¾ cup (150 g) sugar

• 1 tsp vanilla

• 1 cup (120 g) all-purpose flour

• Pinch of salt

• 1 tbsp unsweetened cocoa powder (for cocoa layer)

• ½ cup ground walnuts (for walnut layer)

Instructions:

1. Preheat oven to 350°F / 175°C. Grease and line 3 small baking pans (or bake in one and divide).

2. Beat eggs and sugar until pale and fluffy (5–7 minutes). Stir in vanilla.

3. Sift in flour and salt gently. Fold until combined.

4. Divide into 3 bowls:

   • Bowl 1: Leave plain.

   • Bowl 2: Add cocoa powder and mix.

   • Bowl 3: Fold in ground walnuts.

5. Pour each into separate pans. Bake 12–15 minutes until golden and springy.

6. Cool and cut into cubes or tear into chunks.

---

🍮 Vanilla Pastry Cream

Ingredients:

• 2 cups (500 ml) milk

• ½ cup (100 g) sugar

• 4 egg yolks

• 3 tbsp flour or cornstarch

• 1 tsp vanilla

Instructions:

1. Whisk egg yolks, sugar, and flour/cornstarch in a bowl.

2. Heat milk in a saucepan until just steaming.

3. Gradually pour hot milk into egg mixture while whisking (tempering).

4. Return all to saucepan and cook over low heat, stirring, until thick.

5. Stir in vanilla. Cool with plastic wrap on surface to prevent skin.

---

🍇 Rum-Soaked Raisins

Ingredients:

• ½ cup raisins

• ¼ cup dark rum (or rum extract + water)

Soak raisins for at least 30 min (or microwave 30 seconds and let sit).

---

🍫 Chocolate Sauce

Ingredients:

• ½ cup (120 ml) heavy cream

• 100 g (3.5 oz) dark chocolate

• 1 tbsp butter

Heat cream, add chocolate and butter, stir until smooth. Let cool slightly.

---

🍦 Whipped Cream

• 1 cup (240 ml) heavy cream

• 1–2 tbsp powdered sugar

• ½ tsp vanilla

Whip to soft peaks.

---

🧱 Assembly (Trifle-Style)

1. Layer sponge chunks (all 3 kinds) into bowls or glasses.

2. Drizzle with rum + raisin mixture.

3. Spoon over pastry cream.

4. Add another layer of sponge.

5. Top with chocolate sauce.

6. Repeat if desired.

7. Finish with whipped cream, nuts, and optional chocolate shavings.

Refrigerate at least 2 hours or overnight for best flavor.

---

📝 Notes & Tips

• Traditional serving: Scooped like dumplings (“galuska”) onto a plate with generous sauces and cream.

• Make-ahead: Cake and pastry cream can be made 1–2 days in advance.

• Shortcut: Use store-bought sponge cake or ladyfingers if in a hurry.

---

Would you like a visual assembly guide, a printable recipe card, or a modern twist (like making it in a jar or turning it into a cake)?