Recipes · Hungarian · Desserts
Somlói Galuska (Hungarian Sponge Dessert with Chocolate Sauce)
One serving has 448 kcal and 10 g protein, and at least a fifth of a woman's daily need of copper (49%), selenium (37%), manganese (36%), choline (35%), riboflavin (34%) and phosphorus (31%). Ready in 465 minutes.
- Preparation: 420 min
- Cooking: 45 min
- Makes: 1 serving (202 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten, nut
Ingredients
- 30 g Eggs
- 29 g Sugar
- 12 g Flour, all-purpose
- 9 g Walnuts
- 4 g Cocoa powder
- 40 g Milk, whole
- 6 g Egg yolks
- 3 g Cornstarch
- 0.5 g Vanilla extract
- 32 g Water
- 7 g Rum
- 0.5 g Orange zest
- 0.3 g Lemon zest
- 5 g Raisins
- 4 g Dark chocolate
- 18 g Cream, whipping
- 2 g Icing sugar
Method
- Heat the oven to 180 °C and line two baking trays with baking paper. Separate the eggs. Whisk the whites, adding half the sugar, into stiff, glossy peaks, fold in the yolks, then fold in the flour. Grind about half the walnuts. Divide the batter into three: fold the ground walnuts into one part and a little of the cocoa into another, and leave the third plain. Spread each about 1 cm thick and bake for 12-15 minutes, until springy. Leave to cool.
- For the vanilla cream, whisk the egg yolks with a spoonful of the sugar, the cornstarch and a little of the milk. Bring the rest of the milk to the boil, pour it over, whisking, then return it to the pan and stir over low heat for 2-3 minutes until thick. Stir in the vanilla, cover the surface and leave to cool.
- For the syrup, boil most of the water with a spoonful of the sugar and the orange and lemon zest for 5 minutes. Let it cool, then stir in most of the rum.
- Chop the rest of the walnuts. In a deep dish, lay the walnut sponge, sprinkle it with a third of the syrup, spread it with half the vanilla cream and scatter with half the chopped walnuts and raisins. Lay the cocoa sponge on top and repeat, then finish with the plain sponge and the rest of the syrup.
- Cover and chill for at least 6 hours, best overnight, so the sponges soak up the syrup.
- For the chocolate sauce, boil the rest of the cocoa with the rest of the sugar and the rest of the water for 2-3 minutes, stirring. Take it off the heat, melt the chocolate into it, add the last of the rum and leave it to cool.
- Whip the cream with the icing sugar until it holds soft peaks.
- Scoop the cake with a large spoon into rough dumplings (galuska), two or three to a bowl. Pour the chocolate sauce over them and top with the whipped cream.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 448 kcal | 21% |
| Carbohydrates | 55.3 g | |
| Water | 112 mL | |
| Fiber | 3.2 g | 11% |
| Protein | 10.4 g | 22% |
| Tryptophan | 0.13 g | |
| Threonine | 0.4 g | |
| Isoleucine | 0.47 g | |
| Leucine | 0.81 g | |
| Lysine | 0.58 g | |
| Methionine | 0.23 g | |
| Cystine | 0.16 g | |
| Phenylalanine | 0.5 g | |
| Tyrosine | 0.38 g | |
| Valine | 0.59 g | |
| Histidine | 0.24 g | |
| Fat | 20.5 g | |
| Monounsaturated | 5.3 g | |
| Polyunsaturated | 5.5 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.5 g | |
| Saturated | 8.3 g | |
| Trans-Fats | 0.24 g | |
| Cholesterol | 201 mg | |
| Calcium | 106 mg | 11% |
| Copper | 0.44 mg | 49% |
| Iron | 2.7 mg | 15% |
| Magnesium | 57.5 mg | 19% |
| Manganese | 0.65 mg | 36% |
| Phosphorus | 218 mg | 31% |
| Potassium | 300 mg | 6% |
| Selenium | 20.3 µg | 37% |
| Sodium | 72.9 mg | |
| Zinc | 1.5 mg | 19% |
| Thiamin (vitamin B1) | 0.18 mg | 16% |
| Riboflavin (vitamin B2) | 0.37 mg | 34% |
| Niacin (vitamin B3) | 1.1 mg | 8% |
| Pantothenic acid (vitamin B5) | 1 mg | 20% |
| Pyridoxine (vitamin B6) | 0.16 mg | 12% |
| Folate (vitamin B9) | 58.1 µg | 15% |
| Cobalamin (vitamin B12) | 0.6 µg | 25% |
| Choline | 151 mg | 35% |
| Vitamin A | 164 µg | 23% |
| Vitamin C | 1.4 mg | 2% |
| Vitamin D (D2 + D3) | 69.4 IU | 12% |
| Vitamin E | 0.79 mg | 5% |
| Vitamin K | 1.7 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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