Somloer dumplings

Ingredients for 12 servings:

• 8 eggs, separated
• 140 g powdered sugar
• 1 pinch of salt
• some lemon peel, grated (untreated)
• 120 g sugar, fine
• 160 g plain wheat flour
• 1 tsp cocoa powder
• 30 g walnuts, grated
• 250 g brown sugar for the punch
• 350 ml water, for the punch
• 150 ml rum, for the punch
• 1 piece(s) lemon peel, thinly peeled
• 1 packet of vanilla sugar
• 20 g pudding powder, vanilla flavor
• 250 ml milk
• 2 egg yolks
• 70 g sugar, fine
• 250 ml whipped cream, whipped until creamy
• 100 g walnuts, grated, for sprinkling
• 200 g raisins, for sprinkling
• some chocolate sauce and whipped cream

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 1 hour 30 minutes

Hungarian specialty

For the dough, beat the egg yolks with the powdered sugar, salt, and lemon zest until frothy. Beat the egg whites with the caster sugar until stiff peaks and fold into the egg yolks along with the flour. Divide the dough into thirds. Mix one-third of the dough with the cocoa powder and one-third with the nuts. Pour the dough onto greased baking sheets (half a baking sheet at a time) and bake at 200°C for about 8 minutes. For the punch, cook all the ingredients together until the brown sugar has dissolved. Allow to cool and then remove the lemon zest. For the cream, mix the vanilla pudding powder with a little cold milk and the egg yolks until smooth. Bring the remaining milk to a boil with the caster sugar, stir in the mixed pudding powder, and bring the pudding to a boil. Then stir until cold and fold in the whipped cream. Place the nut sponge mixture in a dish, drizzle with one-third of the punch, and spread with half of the cream. Sprinkle with half of the nuts and raisins. Then place the cocoa sponge cake on top and drizzle with another third of the punch, spread with the remaining cream, and sprinkle with the remaining nuts and raisins. Then cover with the simple sponge cake (yellow dough) and drizzle with the remaining third of the punch. Let it chill in the refrigerator for a day. Scoop out small dumplings and serve garnished with whipped cream and chocolate sauce.