{"id":13225,"date":"2013-11-12T18:12:00","date_gmt":"2013-11-12T17:12:00","guid":{"rendered":"https:\/\/gundel.hu\/?post_type=sajto&#038;p=13225"},"modified":"2024-05-10T17:18:54","modified_gmt":"2024-05-10T15:18:54","slug":"the-perfect-somloi-the-original-recipe-2","status":"publish","type":"sajto","link":"https:\/\/gundel.hu\/en\/sajtoszoba\/a-tokeletes-somloi-eredeti-recept-2\/","title":{"rendered":"The perfect Soml\u00f3i \u2013 the original recipe"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Soml\u00f3i galuska is the dessert featured on the menus of most Hungarian restaurants, bistros and patisseries; there are numerous variations and even more misinterpretations of it. This sweet treat, made with chocolate sponge, custard and whipped cream, is a firm favourite with many. But how is it actually made, and why is it called \u2018Soml\u00f3i\u2019? Here is the history of the dessert and the original recipe for home use.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The history of Soml\u00f3i galuska dates back to the late 1950s. It was the legendary K\u00e1roly Gollerits, then head waiter at the Gundel restaurant, who invented this dessert. The credit for bringing it to life, however, goes to master confectioner J\u00f3zsef B\u00e9la Sz\u0151cs, who spent his apprenticeship at the Gerbeaud \u2013 sorry, from 1949 onwards, the V\u00f6r\u00f6smarty \u2013 confectionery, before going on to run the Gundel confectionery workshop for 13 years from 1956, until he opened his own shop in Kisalag. In honour of his hometown, the master confectioner named the dessert after Somly\u00f3 Hill in F\u00f3t. The Soml\u00f3i galuska made its international debut at the 1958 World\u2019s Fair in Brussels, where it was a huge success. Here at home, it seems very much to be an all-time favourite. When, in 2010, the mindmegette.hu website called for a nationwide vote on Hungary\u2019s favourite dishes, and the top 25 main courses, 25 soups and 25 desserts were compiled from 77,000 votes, Soml\u00f3i cake finished in second place with over 19,000 votes, beaten only by \u2018mad\u00e1rtej\u2019 in its category. If we type the keyword into a search engine, we\u2019ll get 78,000 results, but we were looking for the perfect one. Here it is.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients for 4 people:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 dl rum,<\/li>\n\n\n\n<li>80 g raisins,<\/li>\n\n\n\n<li>100 g walnut kernels<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><em>For the sponge cake:<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 eggs,<\/li>\n\n\n\n<li>160 g sugar,<\/li>\n\n\n\n<li>160 g flour,<\/li>\n\n\n\n<li>20 g cocoa,<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><em>For the yellow cream:<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>0.5 l milk,<\/li>\n\n\n\n<li>1 vanilla pod,<\/li>\n\n\n\n<li>4 eggs,<\/li>\n\n\n\n<li>100 g sugar,<\/li>\n\n\n\n<li>30 g flour<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><em>For the syrup:<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 g sugar,<\/li>\n\n\n\n<li>3 dl water,<\/li>\n\n\n\n<li>orange peel,<\/li>\n\n\n\n<li>lemon zest,<\/li>\n\n\n\n<li>20 g cocoa<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><em>To serve:<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300 g sweetened whipped cream,<\/li>\n\n\n\n<li>3 portions of chocolate sauce<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparation<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The night before, soak the raisins in rum and chop the walnuts.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Let\u2019s make the sponge! Whisk the egg whites into stiff peaks, gradually adding the sugar, then fold in the egg yolks and the flour. Divide the mixture into three parts: mix 40 g of walnuts into one part, 20 g of cocoa into the second, and leave the third part plain. Spread the mixtures separately, about a finger\u2019s width thick, onto baking trays lined with baking paper and bake them in a medium-hot oven.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Now for the cream. Whisk the 4 egg yolks until stiff.\u00a0 Bring the milk to the boil with the vanilla pod, add the sugar and the 4 egg yolks, then fold in the stiffly beaten egg whites and the flour, mixing gently.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To make the syrup, boil the sugar in water for 15 minutes, flavouring it with a little grated orange and lemon zest, then leave it to cool before adding the rum.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Next, it\u2019s time to assemble the dessert.Place the walnut sponge base at the bottom of a large, deep dish, drizzle over one-third of the syrup, sprinkle over one-third of the remaining walnuts and raisins, then spread one-third of the yellow cream on top. Place the cocoa sponge layer on top and repeat the process, finally doing the same with the plain sponge layer. For the classic presentation, spread the remaining yellow cream over the top and dust with cocoa powder. Once ready, place in the fridge for a few hours.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When serving, use a soup ladle to scoop out dumpling-shaped pieces, pile them in the centre of the bowl, top with sweet whipped cream and pour thick chocolate sauce over them.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tip<\/strong>: Although it isn\u2019t authentic, it looks really good if, instead of using dumplings, you use a mould to shape the dessert into a small tower before pouring the chocolate cream over it and topping it with roses of whipped cream. This little design touch doesn\u2019t alter the flavour of a well-made Soml\u00f3i.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Wine recommendation<\/strong>: Mih\u00e1ly Fab\u00f3k, the sommelier at Gundel, recommends Sauska\u2019s 6-puttonyos Tokaji Asz\u00fa to accompany this dish<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>(This recipe is published with the permission of the Gundel Restaurant, based on the *Gundel Cookbook* (2013), published by Kossuth K\u00f6nyvkiad\u00f3.)<\/em><\/p>","protected":false},"excerpt":{"rendered":"<p>Soml\u00f3i galuska is the dessert that features on the menus of most restaurants, bistros and patisseries in Hungary; there are numerous variations and even more misinterpretations of it.<\/p>","protected":false},"featured_media":13503,"template":"","publikacio":[30],"class_list":["post-13225","sajto","type-sajto","status-publish","has-post-thumbnail","hentry","publikacio-hvg"],"_links":{"self":[{"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/sajto\/13225","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/sajto"}],"about":[{"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/types\/sajto"}],"version-history":[{"count":0,"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/sajto\/13225\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/media\/13503"}],"wp:attachment":[{"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/media?parent=13225"}],"wp:term":[{"taxonomy":"publikacio","embeddable":true,"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/publikacio?post=13225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}