Somlói Galuska: Rum-Soaked Hungarian Trifle

Why You’ll Love This Recipe

• A true Hungarian classic: rum-syrup–kissed sponge, rich custard, and glossy chocolate sauce.
• Layered textures in every bite: tender cake, plump raisins, toasty walnuts, and cloud-like whipped cream.
• Make-ahead friendly: assemble and chill, then finish with sauce and cream just before serving.
• Showstopper dessert that scoops like “dumplings” yet is easy for home bakers to master.

Grocery List

• Produce: 1 lemon
• Dairy: 1 dozen large eggs, whole milk (1 quart), heavy cream (1 pint plus extra if desired), unsalted butter (1 stick)
• Pantry: All-purpose flour, cornstarch, granulated sugar, powdered sugar, Dutch-process cocoa powder, walnuts, golden raisins, dark chocolate (60–70%), vanilla extract, dark rum, light corn syrup (optional), fine salt

Full Ingredients

For the Soaked Raisins & Rum Syrup

• 3/4 cup golden raisins (about 120 g)
• 1/4 cup dark rum (60 ml) + 1/4 cup hot water (60 ml), for soaking
• 1 cup water (240 ml)
• 1/2 cup granulated sugar (100 g)
• 1 strip lemon peel (2–3 inches) or 1/2 tsp finely grated zest
• 1/2 tsp vanilla extract
• 1/3 cup dark rum (80 ml), stirred in off heat
• Pinch fine salt

For the Three Sponge Layers

• 9 large eggs, room temperature
• 1 cup granulated sugar (200 g)
• 1 1/4 cups all-purpose flour (150 g)
• 1/4 cup cornstarch (30 g)
• 1/4 tsp fine salt
• 1 tsp vanilla extract
• 2 tbsp Dutch-process cocoa powder (10 g)
• 1/3 cup very finely ground walnuts (35 g)
• 2 tbsp milk (30 ml), divided (to loosen cocoa and walnut batters)
• Neutral oil or softened butter, for pans

For the Vanilla Custard

• 2 1/4 cups whole milk (540 ml)
• 6 large egg yolks
• 1/2 cup granulated sugar (100 g)
• 3 tbsp cornstarch (24 g)
• Pinch fine salt
• 2 tbsp unsalted butter (28 g)
• 2 tsp vanilla extract
• 1 tbsp dark rum (optional)

For the Chocolate Sauce

• 3/4 cup heavy cream (180 ml)
• 6 oz dark chocolate 60–70% (170 g), finely chopped
• 2 tbsp unsalted butter (28 g)
• 1 tbsp light corn syrup (15 ml), optional for shine
• 1 tsp vanilla extract
• Pinch fine salt

For the Whipped Cream & Assembly

• 1 1/2 cups cold heavy cream (360 ml)
• 3 tbsp powdered sugar (24 g)
• 1 tsp vanilla extract
• 1 cup toasted walnuts, coarsely chopped (about 100 g)
• Chocolate shavings, for garnish (optional)

Step-by-Step Instructions

Step 1: Plump the raisins and make the rum syrup

Combine the raisins with 1/4 cup dark rum and 1/4 cup hot water; set aside to plump. In a small saucepan, bring 1 cup water, 1/2 cup sugar, lemon peel, and a pinch of salt to a boil. Simmer 2 minutes, remove from heat, discard the peel, then stir in 1/3 cup rum and 1/2 tsp vanilla. Cool to room temperature.

Step 2: Prepare pans and preheat the oven

Heat the oven to 350°F (175°C). Line three 9×13-inch baking pans with parchment and lightly grease. If you have only one pan, cut three parchment sheets and bake the layers in batches, reusing the pan.

Step 3: Make the light sponge base

In a stand mixer (or with a hand mixer), beat the 9 eggs and 1 cup sugar on high speed until very pale, tripled in volume, and thick ribbons fall off the whisk, 5–7 minutes. In a bowl, whisk together flour, cornstarch, and salt. Sift the dry mix over the eggs in two additions and gently fold with a spatula until just combined. Fold in 1 tsp vanilla.

Step 4: Flavor, spread, and bake the three layers

Divide the batter evenly among three bowls. To one bowl, sift in 2 tbsp cocoa and fold with 1 tbsp milk. To the second, fold in 1/3 cup very finely ground walnuts and 1 tbsp milk. Leave the third plain. Spread each batter into a prepared pan in an even, thin layer. Bake 10–12 minutes, rotating if needed, until the tops spring back and edges are pale gold. Do not overbake.

Step 5: Cool, release, and cube the sponge

Cool in pans 5 minutes, then turn out onto racks, peel away parchment, and cool completely. Trim any browned edges, then cut all three sheets into 1-inch cubes. Keep the three flavors somewhat distinct to show off the layers in the trifle.

Step 6: Cook a thick vanilla custard

Heat the milk with a pinch of salt in a saucepan until steaming. In a bowl, whisk yolks, sugar, and cornstarch until smooth and light. Temper by slowly whisking in half the hot milk, then return everything to the saucepan. Cook over medium heat, whisking constantly, until the custard boils and thickens; continue 30–60 seconds. Off heat, whisk in butter, vanilla, and rum (if using). Strain into a clean bowl and press plastic wrap directly on the surface. Cool to room temperature.

Step 7: Make chocolate sauce and whip the cream

For the sauce, heat cream to a gentle simmer. Remove from heat, add chopped chocolate, butter, and corn syrup. Let stand 2 minutes, then whisk until glossy. Stir in vanilla and a pinch of salt. For the topping, whip the cold cream with powdered sugar and vanilla to soft peaks; refrigerate.

Step 8: Assemble, chill, and serve

In a 3-quart trifle bowl or 9×13-inch dish, add a mixture of the three sponge cubes to cover the base. Spoon over about one-third of the rum syrup. Scatter one-third of the plumped raisins and one-third of the chopped walnuts. Spread one-third of the custard. Repeat twice more, finishing with custard on top. Cover and chill at least 2 hours (up to 24 hours) to meld flavors. To serve, scoop generous “dumplings” of trifle into dessert bowls, warm the chocolate sauce until pourable, drizzle over each serving, and crown with whipped cream and optional chocolate shavings.

Pro Tips

• Whip to ribbon stage: the eggs must be very thick and airy for a light sponge.
• Fold gently: use a wide spatula and minimal strokes to avoid deflating the batter.
• Toast walnuts at 350°F (175°C) for 7–8 minutes for deeper flavor, then cool before chopping.
• Add rum off heat to preserve aroma; simmering will drive it off.
• Chill time matters: 2–4 hours lets the syrup soak in and the custard set for clean, creamy scoops.

Variations

• Alcohol-free: Replace rum with strong black tea or orange juice plus 1 tsp rum extract in the syrup.
• Cherry-chocolate: Fold 1 cup well-drained sour cherries into the layers for a Black Forest nod.
• Gluten-free: Use a 1:1 gluten-free flour blend in the sponge and add 1 extra tbsp cornstarch.

Storage & Make-Ahead

Assemble up to 24 hours in advance (without whipped cream). Keep covered and refrigerated. Chocolate sauce keeps 1 week in the fridge; rewarm gently until pourable. Whipped cream holds up to 8 hours refrigerated. Sponge layers can be baked, cooled, wrapped tightly, and frozen up to 1 month; thaw at room temperature before cubing. Leftover assembled trifle keeps 2–3 days refrigerated, though the sponge will become softer over time.

Nutrition (per serving)

Approximate values: 760–820 calories; 53–60 g fat; 65–75 g carbohydrates; 7–9 g protein; 26–30 g saturated fat; 230–260 mg cholesterol; 150–220 mg sodium; 2–4 g fiber; 45–55 g sugars. Values will vary with portion size and exact ingredients.