Somlói Galuska

Ingredients

• 10Eggfor the sponge layers, whites beaten stiff
• 5Egg yolkfor the vanilla custard
• 14⅛ ozsugarfor sponge, rum syrup and chocolate sauce
• 8¾ ozfloursifted and folded into the egg mass
• 1⅓ ozcocoa powderunsweetened, for the dark layer and the sauce
• 5¼ ozwalnutstoasted, ground or coarsely chopped; for batter, filling and topping
• 3⅛ cupsMilkfor the vanilla custard
• 1¾ ozcornstarchto thicken the custard; alternatively vanilla pudding powder
• 1Vanillaseeds scraped out, for the custard
• ½ cuprumfor syrup, raisins and sauce
• 5¼ ozraisinssoaked in rum
• 1 cupWaterfor the soaking syrup
• 5¼ ozdark chocolatefor the warm chocolate sauce
• 1⅔ cupsCreamwhipped, for serving
• 1lemonzest only, for the walnut sponge
• 1orangezest and juice for sponge or syrup (optional)
• 1 pinchSaltfor the egg whites or the flour mix
• 1 tspbaking powderfor looser sponge layers (optional)
• 2½ ozbuttercold, stirred into the custard or the sauce (optional)
• 3½ ozapricot jamspread lukewarm on the top layer (optional)

Method

1. Soak the raisins in rum for at least one to three hours. Toast the walnuts in a dry pan or in the oven, let them cool, then grind or coarsely chop them.
2. For the sponge layers, separate the eggs. Beat the whites with a pinch of salt and part of the sugar until stiff, whisk the yolks with the remaining sugar until pale and foamy, then fold the two together gently. Divide the mixture into three: stir sifted flour into the first, flour and cocoa powder into the second, and ground walnuts, lemon zest and flour into the third; if you like a looser crumb, add the baking powder to the flour.
3. Spread each of the three batters thinly onto a separate baking sheet lined with parchment and bake at 390 °F for 4–6 minutes, or at 170–355 °F for 10–15 minutes. Let the sheets of sponge cool completely on a rack.
4. For the vanilla custard, heat the milk with the scraped-out vanilla seeds and a little of the cream. Whisk the egg yolks smooth with sugar and cornstarch, temper them with the hot milk, return everything to the pot and cook for two to three minutes, stirring constantly, until thick.
5. If you like, whisk cold butter into the custard, then cover it directly and let it cool completely so no skin forms.
6. For the soaking syrup, bring the sugar and water to a boil, let it cool slightly and stir in the rum along with the soaked raisins.
7. For the sauce, warm the cocoa powder, sugar, water and dark chocolate together, stirring until smooth, and keep it lukewarm.
8. Layer everything in a deep dish: start with the plain sponge, soak it with syrup and raisins, spread over vanilla custard and scatter with walnuts. Repeat with the walnut sponge and the cocoa sponge in the same way; if you like, brush the top layer with lukewarm apricot jam.
9. Cover the dessert and chill for at least three to five hours, ideally overnight. Before serving, whip the cream, scoop out dumplings with a spoon or an ice cream scoop and serve with whipped cream, warm chocolate sauce and walnuts.

Tips and variations

You can make it with just two sponges, plain and dark: halve the baked sheets and stack them into four layers. Instead of cooking your own yolk-and-starch custard, vanilla pudding powder works fine, and caramelised walnut brittle can stand in for the loose nuts. The sauce can be made with nothing but cocoa, sugar and water, or the other way round from melted chocolate with butter and boiled milk, rounded off with honey and rum if you like. Orange juice and zest in the syrup or in the cocoa sponge bring a fresh note; in a hurry, drizzle the sponge layers with rum instead of syrup. Serve in deep plates or glasses — scoop the dumplings, pipe on the cream, pour over the warm sauce and finish with another scattering of walnuts.