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Hungarian Trifle

Hungarian Trifle
Hungarian trifle is also known as Somloi Galuska. This heavenly delicious dessert is made in layers with three different-flavored sponge cakes, a syrup, vanilla pastry cream, chocolate sauce, and whipped cream.
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Source:  Amber Saleem
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  • In a traditional way it is served by scooping out 2-inch ice cream scoop and place three scoops in a bowl or on a dessert plate, then drizzle with sweetened whipped cream and pipe with chocolate sauce.

  • In a modern way cut the dessert into squares to show off the layers, and then garnish with whipped cream and sauce.

  • As mentioned above for this recipe you need three different-flavored sponge cakes, we are linking here cake recipes, but you can also select them according to your choice.

  • Ingredients

  • Walnut sponge cake

  • Cocoa sponge cake

  • Plain sponge cake

  • For Simple Syrup

  • Sugar 3/4 cup

  • Water 3/4 cup

  • Orange zest 1 (3-inch) strip (optional)

  • Lemon zest 1 (3-inch) strip (optional)

  • For Vanilla Pastry Cream

  • Milk 4 cups

  • Vanilla bean 1 (split lengthwise)

  • Gelatin powder 1 tbsp

  • Cold water 2 tbsp

  • Egg yolks 12

  • Granulated sugar 1 1/3 cups

  • For Chocolate Sauce

  • Water 3/4 cup

  • Bittersweet chocolate 6 ounces (chopped)

  • Sugar 3/4 cup

  • For Apricot Preserves

  • Apricot preserves 1/3 cup

  • Finely chopped walnuts 1/2 cup

  • Golden or dark raisins 1/2 cup

  • Coco powder 3 tbsp

  • Directions

  • For Simple Syrup

  • In a small saucepan stir the sugar, water, orange and lemon zests, over medium heat until boiling.

  • Continue to boil without stirring until syrup has reduced slightly, about 5 minutes.

  • Let cool it completely and remove the zests.

  • For Vanilla Pastry Cream

  • Have ready a large bowl filled 3/4 full with ice and covered with ice water.

  • In large pan add milk and vanilla bean; allow to a boil over medium-high heat. Once it comes to a boil, turn off the flame and let vanilla steep in milk for 10 minutes. Remove vanilla bean.

  • In small bowl, gradually sprinkle gelatin over cold water and set aside to soften.

  • Take a medium bowl, whisk egg yolks with granulated sugar for about 1 minute to combine. Gradually pour in hot milk, whisking continuously.

  • Return mixture to saucepan and, stirring constantly with wooden spoon, cook over medium heat until sauce has thickened, being careful not to over cook or you will have scrambled eggs! Turn off heat.

  • Immediately stir softened gelatin into pastry cream until dissolved. Strain mixture through a fine-mesh sieve into medium bowl.

  • Place bowl of pastry cream into bowl of ice water and stir frequently until it starts to cool and thicken. If not using immediately as part of a layered dessert, chill in refrigerator for at least 4 hours.

  • For Chocolate Sauce

  • In small pan pour water, chopped chocolate and sugar, allow boiling over medium heat, stirring often.

  • Reduce heat and cook by stirring often, until thickened, about 5 minutes. Cool slightly.

  • For Apricot Preserves

  • In a small saucepan, boil apricot preserves over medium heat and keep warm.

  • Combine walnuts and raisins in a small bowl and set aside.

  • To Assemble

  • Place walnut sponge cake in the bottom of a 13x9-inch rectangular pan. Brush with 1/3 simple syrup, then spread with warm apricot preserves.

  • Spread 1/3 pastry cream over the preserves and 1/2 the walnut-raisin mixture.

  • Next, place the cocoa sponge cake in the pan, press down lightly. Brush with 1/3 simple syrup and 1/3 pastry cream.

  • Sprinkle remaining walnut-raisin mixture on top.

  • Top with plain sponge cake, press down lightly. Brush with remaining simple syrup and remaining 1/3 pastry cream. Sift 3 tbsp cocoa powder over top.

  • Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

  • Serving Suggestion

  • In a traditional way it is served by scooping out 2-inch ice cream scoop and place three scoops in a bowl or on a dessert plate, then drizzle with sweetened whipped cream and pipe with chocolate sauce.

  • In a modern way cut the dessert into squares to show off the layers, and then garnish with whipped cream and sauce.

More related articles to Hungarian Trifle:

  • Thanks for reading our artilcle about "Hungarian Trifle" filed under Everyday Cooking articles. one of thousands of originally written Articles published exclusively at khanaPakana.com.

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Comments posted by users for Hungarian Trifle

  1. How nice to read a Hungarian recipie when looking for Pakistani dishes. Seems like there are some combinations.:)

    on Sep 10 2015 11:19AM Report Abuse REKA.TASNADI

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