Somloi Galuska / Recept gevraagd van dit Goddelijk dessert
Harald van den Bergh
Meerdere malen heb ik hiervan genoten. Het is een Hongaarse streek
recept Die sterk lijkt op een mix van een Engelse Triffle en het
Italiaanse Tira Musu.
Wie oh Wie kan mij helpen? En wellicht ook andere gookgekken hiermee
verblijden!!
Sándor Schiferli
Daar kom'tie dan.
Ik heb even te weinig tijd om het te vertalen.
SOMLÓI GALUSKA
Sponge Cake Somló Style
This delectable dessert is the creation of Kįroly Gollerits, who was
the Maītre d'hotel of the City Park Gundel Restaurant for 16 years.
The ingredients below are for 10-12 servings.
For the topping:
110 g (1 cup) walnuts
80 g (1/2 cup) raisins
1 dl (7 Tbs) rum
For the sponge cake:
8 eggs 160 g (1 1/2 cups) flour
160 g (3/4 cup) sugar
40 g (7Tbs) walnuts
20 g (3 Tbs) cocoa
For the vanilla cream:
4 egg yolks, 30 g (1/4 cup) flour
100 g (1/2 cup) sugar
1/2 dl (4Tbs) milk, 1 vanilla bean
For the syrup:
200 g (1 cup) sugar, 0,3 dl (2Tbs) water
15 cl (2/3 cup) rum
lemon or orange peel
20 g (3Tbs) cocoa, 80 g (4Tbs) raspherry
or apricot jam
300 g (1 1/4 cups) sweet cream
3 portions (6 Tbs) of chocolate syrup
Soak the raisins in the rum and grind the walnuts a day ahead of time.
To prepare the sponge cake: Beat the egg whites in the mixing bowl,
slowly add the sugar, beat it until stiff, stir in the egg yolks, then
the flour. Divide the dough into 3 parts, into the first 1/3 mix in 40
g (1/2 cup) ground walnuts, into the second 1/3 mix in the cocoa, the
third portion remains plain sponge cake. Bake the ginger-thick cake
layers in a steam-free medium hot oven.
For the vanilla cream: scald the milk with the vanilla bean, add the
egg yolks, sugar and flour, and to be on the safe side, add a small
amount of gelatin.
For the syrup: cook the sugar for 15 min. in the water, which is
flavored with the lemon and orange peel. When the syrup is cool, add
the rum. To assemble the cake, the bottom layer is the walnut flavored
sponge cake. Sprinkle it with 1/3 of the syrup, spread 1/3 of the
walnuts and raisins over it, and 1/3 of the vanilla cream over the
walnuts. The middle layer is the cocoa flavored sponge cake, then
repeat the filling process. The top is the plain sponge cake which is
sprinkled with rum, then the jam is spread over it before the vanilla
cream is added. Sprinkle the top with cocoa. Refrigerate the cake for
a few hours.
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Sįndor Schiferli
Hinde
http://www.fsz.bme.hu/hungary/cuisine/foods/somloi_galuska.html
Groetjes,
Tabitha