Cupcake Dress for the Hungarian Somloi Galuska

“I’ve never met a problem a proper cupcake couldn’t fix.” Sarah Ockler

One of Hungary’s best known delicacies is the decadent sweet dish known as somlói galuska (shom-loh-ee gah-loosh-kaw)…The name translates as “Somló dumpling” in English, Somló being a town near Lake Balaton, well-known for its wine. Calling the dessert a dumpling is a little misleading, as the mixture of the three different flavored sponge cakes, pastry cream, raisins, walnuts, chocolate sauce and whipped cream is technically a trifle, far from anything what is known as dumpling. Rum is traditionally used in the form of a simple dressing syrup on the sponge layers.

It was first made for the World Exhibition of 1958 in Brussels by József Béla Szőcs. It won the professional price and became an instant favourite. The confectioner simply named the cake after the town where he had lived and worked. The original recipe is still a secret, but many people tried to recreate it which is why many variations of the recipe exist. However, one can tell when eating the real deal…

“Life is short. Eat dessert first.” Ernestine Ulmer

The traditional presentation is created by scooping three balls of the assemble sponge layers into a bowl or on a plate, with a dollop of whipped cream and chocolate sauce garnish, however, it makes a charmingly romantic looking, light cupcake with layers of flavour surprises.

Ingredients
For the cakes
4 eggs
4 tbsp sugar
4 tbsp flour
1 tsp baking powder
2 tbsp cocoa
2 tbsp ground walnut
6 tbsp milk
Vanilla extract
2 handful of raisins soaked in rum
For vanilla cream
300 ml low-fat milk
3 egg yolks (about 100 g)
45 g cane sugar
1-2 tbsp vanilla extract
10 g maize starch
zest of half untreated lemon
For the assembly
2 tbsp rum
250 ml whipping cream
50 g dark chocolate
A handful of walnuts

Method
Soak the sultanas in rum.
For the vanilla cream heat the milk with the lemon zest and place in vanilla extract. Beat the egg yolks with the cane sugar until white and creamy. Mix it with a ladle of warm milk, until incorporated it well. Put this mixture into the remaining milk, then heat gently, stirring it until thickening.
For the sponge cake beat the egg whites with the half of the sugar to a meringue-like stiff peak foam, then set aside. In a separate bowl beat the egg yolks with the sugar until pale and shiny , then carefully fold the sieved flour into the egg white with a flexible spatula. Divide in three parts. In one of them mix the grounded walnuts with 3 tbsp milk, in another mix the cocoa powder with 3 tbsp milk, whilst the third one will be plain. Pour all three mixtures into a piping bag with a plain, wide nozzle. Line a muffin tin with cupcake cases, and pipe the three batters, alternating the different mixtures, scattering in some soaked sultanas in between, filling each case two-thirds full and smoothing the top with gentle shaking. Bake in preheated 175°C oven for 18-20 minutes, then set aside to cool. When cool, cut the cupcake tops in an angle to create a hole and fill with the vanilla cream. Place the top back. Once it has set, brush rum on the top, and decorate with whipped cream, walnut chunks and melted chocolate.

“Dessert is to a meal what a dress is to a woman.” Béatrice Peltre

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