Somlói Galuska

Ingredients

• 6 eggs, separated
• 180 g caster sugar
• 180 g plain flour
• 1 tsp baking powder
• 2 tbsp cocoa powder
• 60 g walnuts, finely ground
• 700 ml milk
• 1 vanilla pod, split
• 6 egg yolks
• 150 g caster sugar, for the custard
• 60 g cornflour
• 30 g butter
• 200 ml water
• 100 g caster sugar, for the syrup
• 60 ml dark rum
• zest of 1 orange
• 100 g raisins
• 120 g walnuts, roughly chopped
• 4 tbsp apricot jam
• 150 ml milk, for the chocolate sauce
• 100 g dark chocolate, chopped
• 30 g caster sugar, for the chocolate sauce
• 300 ml double cream
• 1 tbsp icing sugar

Before you cook

• Separate the six whole eggs for the sponge into two large bowls.
• Grind 60 g of walnuts finely and chop 120 g roughly.
• Grate the zest from the orange and split the vanilla pod.
• Line three 20 cm square tins with baking paper, or plan to bake the sponges one after another in a single tin.

Steps

1. Heat the oven to 180C fan.
2. Whisk the six egg whites to soft peaks, then add the 180 g of sugar in a stream and whisk to a stiff, glossy meringue.
3. Whisk the six egg yolks into the meringue one at a time on low speed.
4. Sift the 180 g of flour and the baking powder over the mixture and fold it in gently.
5. Divide the batter equally between three bowls.
6. Fold the cocoa into the first bowl and the ground walnuts into the second, leaving the third plain.
7. Spread each batter into a lined tin and bake for 12 to 14 minutes, until a skewer comes out clean.
8. Turn the sponges out onto racks and leave them to cool completely.
9. Heat the 700 ml of milk with the split vanilla pod and its seeds until it steams.
10. Whisk the six custard yolks, the 150 g of sugar and the cornflour together in a bowl until pale.
11. Pour the hot milk onto the yolks in a thin stream, whisking without stopping.
12. Return the custard to the pan and cook over medium heat for 6 minutes, whisking constantly, until it is very thick.
13. Beat the butter into the finished custard, then press clingfilm onto its surface and cool it to room temperature.
14. Boil the 200 ml of water with the 100 g of sugar and the orange zest for 3 minutes, then cool it and stir in the rum.
15. Lay the walnut sponge in the base of a deep 20 cm dish and brush a third of the rum syrup over it.
16. Spread the apricot jam over the walnut sponge, then a third of the custard.
17. Scatter half the raisins and half the chopped walnuts across the custard.
18. Set the cocoa sponge on top, brush it with another third of the syrup and spread on another third of the custard.
19. Scatter over the remaining raisins and walnuts.
20. Lay the plain sponge on top, brush it with the last of the syrup and spread the remaining custard over it.
21. Cover the dish and chill it for at least 6 hours, or overnight, so the layers set firm enough to scoop.
22. Warm the 150 ml of milk with the chopped chocolate and the 30 g of sugar, stirring until smooth, then let it cool to just warm.
23. Whip the double cream with the icing sugar to soft peaks.
24. Scoop three rough dumplings of the chilled cake into each bowl with a large spoon.
25. Pour the chocolate sauce over and finish each bowl with a mound of whipped cream.