Somloi Galuska

To prepare a delicious sponge cake, we will start by creating the three types of sponge cake. In a large bowl, beat the egg whites until they become frothy, gradually adding the sugar until you obtain a glossy meringue. It is essential to add the remaining ingredients according to the recipe, being careful to fold them in gently so as not to lose the air in the mixture. Bake each sponge cake one at a time, using an aluminum pan measuring 28*18 cm, which you will prepare by placing a piece of parchment paper. Wet the paper under running water and wring it out well, then place it in the pan.

The next step is to place the pan in the preheated oven at 180°C; bake until the sponge cake is ready, checking with a toothpick - it should come out clean. When pouring the batter into the pan, ensure it has a height of about 1 cm. While the sponge cakes are baking, prepare the pastry cream according to your favorite recipe, ensuring you have enough ingredients for 1 liter of milk. Let the cream cool while you prepare the syrup.

For the syrup, mix the water with the sugar and lemon or orange zest, depending on your preference. Put the mixture on the heat and let it boil for 5 minutes from the moment it starts to bubble. After boiling, turn off the heat and add the rum or rum essence to give it a flavorful taste.

For assembly, I used a larger ceramic dish measuring 32*20 cm. Start by placing the first plain sponge cake in the dish. Use a brush to soak it with syrup, or if you have a bottle with a hole in the cap, use it to moisten the base evenly. Sprinkle 1/3 of the ground nuts and 1/3 of the rum-soaked raisins, then add half of the prepared cream, leveling it well.

Next comes the second sponge cake, the cocoa one. Drizzle it well with syrup, add 1/3 of the ground nuts and 1/3 of the raisins, followed by the remaining cream, which you will level carefully. Then place the third sponge cake, the one with nuts, and drizzle it with syrup. Add two tablespoons of apricot jam, which you will spread evenly. If the jam is too solid, you can warm it slightly in a bain-marie to make it easier to spread. Over the jam, add the remaining ground nuts and raisins, and to finish, sprinkle cocoa powder through a sieve for an elegant look.

Carefully cover the dish with plastic wrap or parchment paper, ensuring the cake is well wrapped. I used the disposable aluminum pan to cover the cake, turning it upside down. Place the cake in the refrigerator, allowing it to cool and set for a few hours; it is best to leave it overnight.

Before serving, whip the cream with powdered sugar until you get a thick whipped cream. Prepare the chocolate sauce and, to serve the cake, use a ladle or ice cream scoop to get round and beautiful portions. Place a serving of whipped cream on top of each portion and add chocolate sauce. This cake is not only a true delight for the taste buds but also a visual treat!