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Somloi Galuska (Hungary)  Esther Westerveld
 Sep 26, 2003 07:04 PDT 


4 oz. raisins soaked in rum
4 oz. ground walnuts
whipped cream made from 1 cup heavy cream

6 eggs
6 tbsp. powdered sugar
6 tbsp. flour
4 oz. walnuts
1 heaping tbsp. cocoa

1 cup water
5 oz. sugar
1 tsp. grated lemon peel
1 tsp. grated orange peel
2 tbsp. rum

1˝ cups milk
1 vanilla pod
3 egg yolks
3 oz. sugar
1 tsp. cornstarch

7 oz. bitter dark chocolate
2/3 cup milk or heavy cream
2 tbsp. rum

whipped cream made from 1 cup heavy cream

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
pre-heated 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.
Note: This delicacy can also be made from store-bought sponge cake.

Serves 6 - 8.

country : Hungary
course : dessert

source : Classical Hungarian Dishes / Boldizsár Horváth
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