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Hungarian Trifle (Somlói galuska)

    

A delicious dessert from Hungarian cuisine prepared according to the traditional recipe. Time-consuming preparation brings this culinary specialty only to the most exclusive restaurants. It is really worth to prepare this famous delicacy at home.

Cook

No. of servings

16

Ready in

2 h.

Difficulty

high

 

 

all-purpose flour / plain flour8.5oz240grams
baking powder for gingerbread1tsp1teaspoon
chicken egg6pcs6pieces
chocolate3.5oz100grams
cocoa powder2.5oz70grams
cocoa powder-
egg white6pcs6pieces
egg yolk4pcs4pieces
ground walnuts1.5oz40grams
powdered sugar2.75oz80grams
raisins3.5oz100grams
rum9tbsp135milliliters
salt-
semi skimmed milk 1,5%1.05quart1000milliliters
strawberry jam5.25oz150grams
sugar granulated5oz140grams
unsalted butter1.75oz50grams
vanilla sugar0.75oz20grams
walnuts3.5oz100grams
water1.6cup375milliliters
water1tbsp1tablespoon

1. 

sugar granulated 1.5 oz (40 g)  water 1.3 cup (300 ml)  raisins 3.5 oz (100 g)  rum ¼ cup (60 ml)

Caramelize sugar, pour in water and cook. Set it aside and allow to cool. Pour in washed raisins and rum.

2. 

chicken egg 6 pcs  powdered sugar 2.75 oz (80 g)

Whisk the egg yolks and sugar into foam.

3. 

egg white 6 pcs  salt  all-purpose flour / plain flour 5 oz (140 g)  baking powder for gingerbread 1 tsp

Add a pinch of salt to egg whites and beat them until stiff peaks form. Mix flour with baking powder and stir it into the egg yolks, alternately with egg whites foam.

4. 

ground walnuts 1.5 oz (40 g)  cocoa powder 0.75 oz (20 g)  water 1 tbsp

Split the dough into three small bowls. Add walnuts to one bowl, cocoa powder with a little bit of water to the second one.

5. 

Gradually bake the pastries on baking tin (approx. 20x16 cm) lined with parchment paper. Bake 10-12 minutes at 355°F (180°C). (Hint: You can use a large baking tin and bake two pastries at the same time, just divide the pastries with a piece of parchment paper).

6. 

Remove parchment paper from the baked warm pastries. Place the first - white pastry into a deep square bowl. Place the remaining pastries on the kitchen board. Pour them over with cooked caramel and rum.

7. 

semi skimmed milk 1,5% 3.4 cup (800 ml)  sugar granulated 3.5 oz (100 g)  vanilla sugar 0.75 oz (20 g)

Bring milk, granulated and vanilla sugar to the boil.

8. 

semi skimmed milk 1,5% ¾ cup (200 ml)  egg yolk 4 pcs  all-purpose flour / plain flour 3.5 oz (100 g)

Beat egg yolks with flour in milk until smooth.

9. 

Pour the batter into milk and cook a gruel.

10. 

unsalted butter 1.75 oz (50 g)  strawberry jam 5.25 oz (150 g)

Mix a piece of butter into the gruel. Spread mixed jam on top of the cake bases.

11. 

walnuts 3.5 oz (100 g)

Finely chop walnuts. Sprinkle the cake base in the bowl with one-third of the walnuts and one-third of the raisins.

12. 

Pour it over with one-third of the gruel.

13. 

Place dark pastry. Repeat the procedure. Place the walnut cake base and again repeat the procedure.

14. 

cocoa powder

At the end sprinkle with sifted cocoa powder, cover and place in refrigerator for 12 hours.

15. 

chocolate 3.5 oz (100 g)  cocoa powder 1.75 oz (50 g)  water 5 tbsp (75 ml)  rum 5 tbsp (75 ml)

Melt in a pot chocolate with water and cocoa powder. Once it becomes cool, mix rum in.

16. Serving

Use a tablespoon to cut "dumplings" out of dessert.

Serving

17. 

Place the dumplings on dessert plates, into glasses,...

18. 

... or bowls. Pour over with chocolate and rum topping and decorate with whipped cream. Use 3-4 dumplings for each portion, based on their size.

Bon appetit!

 

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