The Somloi cake is one of those desserts that I've made several times for birthdays or gatherings with friends. My first encounter with Somloi cake was a few years ago, but the adapted recipe in the form of a cake seemed much more suitable when I wanted to serve it at a festive meal. Although the list of ingredients may seem long at first, the steps are clear, and the result is a cake with different layers, vanilla cream, and simple decoration.
Quick Info
Total time: about 2 hours (including cooling the layers)
Preparation time: about 40 minutes
Baking time: 45-60 minutes (3 layers, each 15-20 minutes)
Servings: 12-14
Difficulty: medium
Recipe type: occasion dessert, birthday cake
Ingredients
Vanilla layer:
2 eggs
1 tablespoon hot water
3 tablespoons sugar
3 tablespoons flour
¼ teaspoon baking powder
3-4 drops vanilla extract
1 pinch of salt
Cocoa layer:
2 eggs
1 tablespoon hot water
3 tablespoons sugar
2 tablespoons flour
1 tablespoon cocoa powder
¼ teaspoon baking powder
1 pinch of salt
Nut layer:
2 eggs
1 tablespoon hot water
3 tablespoons sugar
2 tablespoons flour
1 tablespoon ground walnuts
¼ teaspoon baking powder
1 pinch of salt
Syrup:
80 g sugar
100 ml water
2 vials of rum extract
Vanilla cream:
600 ml milk
1 vanilla extract
200 g sugar
100 g flour
3 eggs
Decoration:
walnut halves
raisins
chocolate
Preparation Method
1. Preparing the layers
Each layer is made separately, but the method is the same for all three – just change the flavor (vanilla, cocoa, or nut).
Vanilla layer:
1.1. Separate the egg whites from the yolks.
1.2. Beat the egg whites with a pinch of salt until stiff peaks form.
1.3. Gradually add the sugar and continue mixing until a firm meringue forms.
1.4. Incorporate the yolks, then pour in the hot water and vanilla extract.
1.5. Add the flour mixed with baking powder, gently folding with a spatula to retain the volume.
1.6. Pour the mixture into a round baking pan (26 cm in diameter) lined with parchment paper.
1.7. Bake in a preheated oven at 180°C for 15-20 minutes. Remove the layer and let it cool.
Cocoa layer:
2.1. Follow the same steps: separate the eggs, beat the egg whites with salt, add the sugar, and beat until foamy.
2.2. Gradually incorporate the yolks and hot water.
2.3. Add the sifted flour mixed with cocoa powder and baking powder. Mix gently.
2.4. Pour everything into the pan and bake for 15-20 minutes, just like the previous layer.
2.5. Cool on a wire rack.
Nut layer:
3.1. Separate the eggs, beat the egg whites with salt, gradually adding the sugar until stiff.
3.2. Gradually add the yolks and the hot water.
3.3. Incorporate the flour mixed with ground walnuts and baking powder, using wide motions, as with the other layers.
3.4. Pour the mixture into the same 26 cm pan, lined.
3.5. Bake for 15-20 minutes. Remove and let cool.
2. The Syrup
4.1. Place the sugar and water in a small pot over medium heat.
4.2. Allow it to boil until the sugar completely dissolves and the syrup begins to thicken slightly.
4.3. Turn off the heat and add the rum extract. Stir and let the syrup cool to room temperature.
3. The Vanilla Cream
5.1. In a deep saucepan, heat half of the milk with the vanilla extract.
5.2. Separate the eggs. Mix the yolks with the remaining milk, sugar, and flour.
5.3. Whisk the mixture, then strain it through a sieve (to avoid lumps) and pour it into the saucepan with the hot milk.
5.4. Cook over low heat, stirring continuously, until the cream thickens.
5.5. Meanwhile, beat the egg whites with the remaining sugar from the ingredients (the exact amount isn't specified; you can use some of the 200g).
5.6. When the cream has thickened and cooled slightly, fold the beaten egg whites into the slightly warm cream with slow movements.
4. Assembly
6.1. Place the first layer, the vanilla one, on a serving platter.
6.2. Lightly soak it with the cooled syrup.
6.3. Spread one-third of the vanilla cream over the layer.
6.4. Sprinkle with ground walnuts.
6.5. Place the cocoa layer, soak it, and add the second portion of cream.
6.6. Sprinkle again with ground walnuts, chocolate pieces, and raisins.
6.7. Place the nut layer, soak it, and add the remaining cream.
6.8. Decorate with walnut halves, raisins, and chocolate, as desired.
Why I Make This Recipe Often
I love making this cake because it has a balanced flavor, isn't overly sweet, and combines three different layers in one recipe. It can be made a day in advance and portions well for occasions. It has a classic cake feel, but it's not complicated to assemble.
Tips and Variations
Tips
- When mixing the cream and layers, fold gently when adding flour or egg whites to avoid losing volume.
- Don't overbake the layers; otherwise, they will become dry.
- Allow the syrup to cool before soaking the layers.
Substitutions
- Walnuts can be replaced with hazelnuts if needed, but the flavor will be different.
- Rum extract can be substituted with real rum, but use it sparingly.
- For the cream, if you don't have vanilla extract, use a vanilla bean infused in the milk.
Variations
- You can add raisins to the layers as well, not just for decoration.
- The decoration chocolate can also be dark grated chocolate for contrast.
- If you don't want separate layers, you can make one large nut layer and one cocoa layer and cut them horizontally, but the original structure is with 3 layers.
Serving Ideas
- In Hungarian restaurants, this cake is served cut irregularly, with plenty of whipped cream on top.
- You can add whipped cream or fresh fruit when serving for an extra touch of freshness.
Frequently Asked Questions
1. Can I bake all the layers at once if I have identical pans?
Yes, if you have 3 pans of the same diameter and a large enough oven, you can bake all the layers at the same time, thus reducing the total time.
2. Can I make the cream with cornstarch instead of flour?
You can use cornstarch instead of flour for a smoother cream, but the final texture will be slightly more gelatinous. Be careful with the quantities; you may need less cornstarch.
3. Can the cake be frozen?
I do not recommend freezing this cake due to the cream with eggs and flour, which alters its texture upon thawing.
4. Do we need to soak the layers a lot?
No, the layers should be lightly soaked, just enough to be moist, not excessively, so they don’t fall apart when cut.
5. Can I use brown sugar?
Brown sugar may slightly alter the color and flavor, especially in the syrup, but it will not fundamentally change the recipe.
Nutritional Values
Estimation for one serving (out of 14):
- Calories: 320-350 kcal
- Protein: 7 g
- Carbohydrates: 45 g
- Fat: 11 g
Values are approximate and may vary depending on the thickness of the layers, the amount of nuts, the type of chocolate used for decoration, and how much syrup actually soaks into the layers.
Storage and Reheating
The cake can be stored in the refrigerator, covered, for up to 3 days. The vanilla cream maintains its texture even after 2 days, and the layers do not dry out due to the syrup. It doesn’t make sense to reheat it; it is served cold, directly from the refrigerator. If you want to transport it, keep it in a stable box, as the cream is quite soft.
Quick Info
Total time: about 2 hours (including cooling the layers)
Preparation time: about 40 minutes
Baking time: 45-60 minutes (3 layers, each 15-20 minutes)
Servings: 12-14
Difficulty: medium
Recipe type: occasion dessert, birthday cake
Ingredients
Vanilla layer:
2 eggs
1 tablespoon hot water
3 tablespoons sugar
3 tablespoons flour
¼ teaspoon baking powder
3-4 drops vanilla extract
1 pinch of salt
Cocoa layer:
2 eggs
1 tablespoon hot water
3 tablespoons sugar
2 tablespoons flour
1 tablespoon cocoa powder
¼ teaspoon baking powder
1 pinch of salt
Nut layer:
2 eggs
1 tablespoon hot water
3 tablespoons sugar
2 tablespoons flour
1 tablespoon ground walnuts
¼ teaspoon baking powder
1 pinch of salt
Syrup:
80 g sugar
100 ml water
2 vials of rum extract
Vanilla cream:
600 ml milk
1 vanilla extract
200 g sugar
100 g flour
3 eggs
Decoration:
walnut halves
raisins
chocolate
Preparation Method
1. Preparing the layers
Each layer is made separately, but the method is the same for all three – just change the flavor (vanilla, cocoa, or nut).
Vanilla layer:
1.1. Separate the egg whites from the yolks.
1.2. Beat the egg whites with a pinch of salt until stiff peaks form.
1.3. Gradually add the sugar and continue mixing until a firm meringue forms.
1.4. Incorporate the yolks, then pour in the hot water and vanilla extract.
1.5. Add the flour mixed with baking powder, gently folding with a spatula to retain the volume.
1.6. Pour the mixture into a round baking pan (26 cm in diameter) lined with parchment paper.
1.7. Bake in a preheated oven at 180°C for 15-20 minutes. Remove the layer and let it cool.
Cocoa layer:
2.1. Follow the same steps: separate the eggs, beat the egg whites with salt, add the sugar, and beat until foamy.
2.2. Gradually incorporate the yolks and hot water.
2.3. Add the sifted flour mixed with cocoa powder and baking powder. Mix gently.
2.4. Pour everything into the pan and bake for 15-20 minutes, just like the previous layer.
2.5. Cool on a wire rack.
Nut layer:
3.1. Separate the eggs, beat the egg whites with salt, gradually adding the sugar until stiff.
3.2. Gradually add the yolks and the hot water.
3.3. Incorporate the flour mixed with ground walnuts and baking powder, using wide motions, as with the other layers.
3.4. Pour the mixture into the same 26 cm pan, lined.
3.5. Bake for 15-20 minutes. Remove and let cool.
2. The Syrup
4.1. Place the sugar and water in a small pot over medium heat.
4.2. Allow it to boil until the sugar completely dissolves and the syrup begins to thicken slightly.
4.3. Turn off the heat and add the rum extract. Stir and let the syrup cool to room temperature.
3. The Vanilla Cream
5.1. In a deep saucepan, heat half of the milk with the vanilla extract.
5.2. Separate the eggs. Mix the yolks with the remaining milk, sugar, and flour.
5.3. Whisk the mixture, then strain it through a sieve (to avoid lumps) and pour it into the saucepan with the hot milk.
5.4. Cook over low heat, stirring continuously, until the cream thickens.
5.5. Meanwhile, beat the egg whites with the remaining sugar from the ingredients (the exact amount isn't specified; you can use some of the 200g).
5.6. When the cream has thickened and cooled slightly, fold the beaten egg whites into the slightly warm cream with slow movements.
4. Assembly
6.1. Place the first layer, the vanilla one, on a serving platter.
6.2. Lightly soak it with the cooled syrup.
6.3. Spread one-third of the vanilla cream over the layer.
6.4. Sprinkle with ground walnuts.
6.5. Place the cocoa layer, soak it, and add the second portion of cream.
6.6. Sprinkle again with ground walnuts, chocolate pieces, and raisins.
6.7. Place the nut layer, soak it, and add the remaining cream.
6.8. Decorate with walnut halves, raisins, and chocolate, as desired.
Why I Make This Recipe Often
I love making this cake because it has a balanced flavor, isn't overly sweet, and combines three different layers in one recipe. It can be made a day in advance and portions well for occasions. It has a classic cake feel, but it's not complicated to assemble.
Tips and Variations
Tips
- When mixing the cream and layers, fold gently when adding flour or egg whites to avoid losing volume.
- Don't overbake the layers; otherwise, they will become dry.
- Allow the syrup to cool before soaking the layers.
Substitutions
- Walnuts can be replaced with hazelnuts if needed, but the flavor will be different.
- Rum extract can be substituted with real rum, but use it sparingly.
- For the cream, if you don't have vanilla extract, use a vanilla bean infused in the milk.
Variations
- You can add raisins to the layers as well, not just for decoration.
- The decoration chocolate can also be dark grated chocolate for contrast.
- If you don't want separate layers, you can make one large nut layer and one cocoa layer and cut them horizontally, but the original structure is with 3 layers.
Serving Ideas
- In Hungarian restaurants, this cake is served cut irregularly, with plenty of whipped cream on top.
- You can add whipped cream or fresh fruit when serving for an extra touch of freshness.
Frequently Asked Questions
1. Can I bake all the layers at once if I have identical pans?
Yes, if you have 3 pans of the same diameter and a large enough oven, you can bake all the layers at the same time, thus reducing the total time.
2. Can I make the cream with cornstarch instead of flour?
You can use cornstarch instead of flour for a smoother cream, but the final texture will be slightly more gelatinous. Be careful with the quantities; you may need less cornstarch.
3. Can the cake be frozen?
I do not recommend freezing this cake due to the cream with eggs and flour, which alters its texture upon thawing.
4. Do we need to soak the layers a lot?
No, the layers should be lightly soaked, just enough to be moist, not excessively, so they don’t fall apart when cut.
5. Can I use brown sugar?
Brown sugar may slightly alter the color and flavor, especially in the syrup, but it will not fundamentally change the recipe.
Nutritional Values
Estimation for one serving (out of 14):
- Calories: 320-350 kcal
- Protein: 7 g
- Carbohydrates: 45 g
- Fat: 11 g
Values are approximate and may vary depending on the thickness of the layers, the amount of nuts, the type of chocolate used for decoration, and how much syrup actually soaks into the layers.
Storage and Reheating
The cake can be stored in the refrigerator, covered, for up to 3 days. The vanilla cream maintains its texture even after 2 days, and the layers do not dry out due to the syrup. It doesn’t make sense to reheat it; it is served cold, directly from the refrigerator. If you want to transport it, keep it in a stable box, as the cream is quite soft.