Hungarian Walnut Dessert Somloi Galuska
chocolate-cream "dumplings" - somloi galuska" 
kaffehaus by rick rodgers 
makes 12 servings 
  plain layer
3 large  eggs, at room temperature
1/3 cup  sugar
1/2 cup  cake flour
pinch  of salt
  walnut layer
1/3 cup  cake flour
1/3 cup  finely chopped walnuts
pinch  of salt
3 large  eggs, at room temperature
1/3 cup  sugar
  cocoa layer
1/3 cup  plus 1 tablespoon cake flour
2 Tbsp  dutch-processed cocoa powder
pinch  of salt
3 large  eggs, at room temperature
1/3 cup  sugar
  rum syrup
3/4 cup  sugar
3/4 cup  water
1   3inch strip of orange zest, removed with a vegetable peeler
1   3inch strip of lemon zest, removed with a vegetable peeler
1/3 cup  golden rum
  pastry cream
4 cup  milk, divided
1/3 cup  cornstarch
6 large  egg yolks
2/3 cup  sugar
1-1/2 tsp  vanilla extract
1/2 cup  raisins
1/2 cup  finely chopped walnuts
1/3 cup  apricot preserves
1 Tbsp  dutch-processed cocoa powder, for garnish
  sweetened whipped cream, for serving
  rum chocolate sauce, for serving
position a rack in the center of the oven and heat to 350f. lightly 
butter the bottom only of a 13 x 9-inch baking pan, and line the bottom 
with parchment or wax paper. 
to make the plain layer: combine the eggs and sugar in the bowl of a 
heavy-duty electric mixer or a stainless-steel medium bowl. fit into a 
medium saucepan of simmering water (the water should not touch the bowl) 
on medium heat. whisk constantly until the eggs are warm to the touch 
and the sugar has dissolved, about 1 minute. using the whisk attachment 
or a handheld electric mixer on high speed, beat until the mixture is 
tripled in volume, about 3 minutes. combine the flour and salt. in two 
additions, sift the flour into the egg mixture, and fold in. spread 
evenly in the pan, using an offset metal spatula to fill the corners. 
bake until the center springs back when pressed lightly with a finger, 
about 12 minutes. cool for 3 minutes. run a knife around the edge of the 
cake to release. cover the pan with a sheet of wax or parchment paper, 
then with a baking sheet. invert the cake, and carefully peel off the 
top paper. (the bottom layer of paper will help transport the cooled 
cake layer.) cool the baking pan before making the other layers, then 
repeat the buttering and lining process. 
to make the walnut layer: process the flour, walnuts, and salt in a food 
processor fitted with the metal blade until the walnuts are chopped into 
a fine powder. following the procedure and baking time for the plain 
layer, make the walnut layer, substituting the walnut mixture for the 
cake flour and salt, but fold the walnut mixture into the eggs without 
sifting (the nuts will not pass through the sieve). 
to make the cocoa layer: sift the flour, cocoa, and salt together. 
following the procedure and baking time for the plain layer, make the 
cocoa layer, substituting the cocoa mixture for the cake flour and salt. 
to make the rum syrup: stir the sugar, water, and the orange and lemon 
zests in a small saucepan over medium heat until boiling. boil without 
stirring until the syrup has reduced slightly, about 5 minutes. cool 
completely. stir in the rum, and remove the zests. 
to make the pastry cream: in a saucepan or a microwave oven, heat 3 cups 
of the milk until simmering. pour the remaining 1 cup milk into a 
heavy-bottomed, medium saucepan. sprinkle the cornstarch over the cold 
milk and whisk until dissolved. add the yolks and sugar and whisk until 
combined. gradually whisk in the hot milk. cook over medium heat, 
whisking often, until the mixture comes to a full boil. remove from the 
heat and stir in the vanilla. transfer to a medium bowl set in a larger 
bowl of ice water. let stand until cooled, stirring occasionally. 
to assemble: mix the raisins and walnuts in a bowl. bring the preserves 
to a boil over medium heat, stirring often; keep warm. 
place the walnut layer in a 13 x 9-inch baking or serving dish. brush 
with one third of the syrup, spread with the apricot preserves, then 
spread with one third of the pastry cream. sprinkle half of the 
raisin-walnut mixture on top. top with the cocoa layer, brush with half 
of the remaining syrup, and spread with half of the remaining pastry 
cream. sprinkle with the remaining raisin-walnut mixture. add the plain 
layer, brush with the remaining syrup, and spread with the remaining 
pastry cream. sift the cocoa over the top. cover with plastic wrap and 
refrigerate for at least 8 hours or overnight. 
for each serving, using a 2-inch diameter ice-cream scoop or large 
dessert spoon, scoop 2 or 3 "dumplings" from the cake and stack in a 
soup bowl or on a plate. transfer the whipped cream to a pastry bag 
fitted with a 9/16-inch-wide open-star tip, such as ateco number 825. 
pipe whipped cream rosettes on top, and drizzle the rum chocolate sauce 
over all. serve chilled. 
make ahead 
the dessert can be prepared up to 2 days ahead, covered with plastic 
wrap, and refrigerated. spoon into dumplings just before serving. 
sweetened whipped cream - schlagobers 
kaffehaus by rick rodgers 
makes 2 cups 
1 cup  heavy cream
2 Tbsp  confectioners' sugar
1/2 tsp  vanilla extract
pour the cream into a well-chilled bowl and add the sugar and vanilla. 
using an electric hand mixer or balloon whisk, beat the cream to the 
desired consistency. for soft peaks, the cream will be just thick enough 
to hold its shape in soft billows. for stiffly beaten cream, the beaters 
or whisk wires will leave distinct traces in the cream and stand in firm 
peaks when the beaters are lifted. 
make ahead 
the cream can be whipped up to 1 day ahead, covered tightly with plastic 
wrap, and refrigerated. if liquid separates from the cream, whip it 
again to incorporate the liquid. 
warm chocolate sauce - schokoladesauce 
kaffehaus by rick rodgers 
makes about 1 1/2 cups 
1 cup  water
6 oz.  high-quality bittersweet chocolate, finely chopped
3/4 cup  sugar
in a small saucepan, bring the water, chocolate, and sugar to a boil 
over medium heat, stirring often. cook at a brisk simmer, stirring 
often, until slightly thickened, about 5 minutes. cool slightly and 
serve warm. 
rum chocolate sauce 
substitute 2 tablespoons golden rum for an equal amount of the water. 
make ahead 
the sauce can be prepared up to 2 days ahead, cooled, covered, and 
refrigerated. warm carefully over low heat in a saucepan, just until 
heated through; do not boil. 
(ID: 4054) Mirror: Sat, Jan 8, 2005

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