Somloi Galuska Cake

Grease with butter and dust with flour two square or rectangular trays, ensuring that no areas remain uncovered to avoid sticking of the layers. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit), thus preparing a perfect environment for baking the layers. We start with the vanilla layer: carefully separate the egg whites from the yolks, making sure that no traces of other ingredients reach each bowl. Beat the yolks with sugar in a large bowl using an electric mixer or a whisk until the mixture becomes fluffy and light in color. Then, add the flour, mixing gently to avoid lumps. In another bowl, whip the egg whites until they become stiff and glossy, then carefully fold them into the yolk mixture using a spatula with gentle movements to avoid losing air in the mixture.

Divide the mixture into two, ensuring that each part is equal. In one of them, add the two tablespoons of cocoa and mix gently, while in the other, incorporate the vanilla essence. Pour the two mixtures into the previously prepared trays and bake for about 15 minutes, or until the layers easily pull away from the edges of the tray. After baking, turn the layers onto a rack and let them cool completely.

For the nut cream, grind the nuts and mix them with the soft butter, milk, sugar, flour, and rum. Place the mixture over low heat, stirring constantly, until the composition begins to boil. It is essential to be patient and not let the cream boil too long to avoid burning. Once it has boiled, set the cream aside and let it cool. Spread the cream evenly over the vanilla layer, sprinkle raisins on top, and cover with the cocoa layer.

For the chocolate cream, combine the milk with the beaten eggs, butter, flour, sugar, and cocoa in another container. Place the mixture over very low heat, stirring continuously until it thickens, being careful not to let it reach boiling point to maintain a smooth texture. Once the cream has thickened, let it cool slightly, then spread it evenly over the surface of the cake and put everything in the fridge to set.

When the cream has set, cut the cake into small squares with a sharp knife and arrange them nicely on a platter. In a small bowl, mix the milk with 50 grams of sugar and rum, then pour this syrup over the cake to give it moisture and a special flavor. Decorate with whipped cream, adding a splash of flavor and an attractive appearance. Before serving, mix the remaining sugar with cocoa and a little water to form a thicker sauce that you will generously pour over the whipped cream, providing a final delicious detail to the dessert. This cake will surely become a favorite among loved ones, combining the intense flavors of cocoa and vanilla with the creamy texture of the nut cream. Enjoy every bite!

 Ingredients: Base: 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, vanilla sugar, 2 tablespoons cocoa. Nut cream: -100 g butter -100 g walnuts -200 ml milk -1 tablespoon sugar -1 tablespoon rum -1 tablespoon flour -a handful of raisins soaked in rum. Chocolate cream: -200 ml milk -1 egg -1 tablespoon sugar -100 g butter -1 tablespoon flour -2 tablespoons cocoa. Glaze: -300 ml whipped cream -100 ml milk -1 tablespoon rum -100 g sugar -2 tablespoons cocoa.

 Tags:  eggs milk unt flour sugar chocolate cocoa nut christmas and new year's recipes cookies vegetarian recipes