Somlauer (Somloer) dumplings

Ingredients for 8 servings:

• 9 eggs
• 180 g flour
• 180 g sugar
• 15 g walnuts, grated
• 10 g cocoa powder
• 2 packets of vanilla sugar
• Salt
• 1 lemon(s) , (only the grated peel)
• 1 liter of milk
• 100 g sugar
• 80 g pudding powder, vanilla
• 4 egg yolks
• 250 g whipped cream
• 200 g sugar
• 2 dl water
• 1 dl rum
• 250 g whipped cream
• 150 g chocolate
• 100 g almond(s), ground

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 12 hours; Total time approx. 13 hours 15 minutes

Dream dessert from Hungary

BISCUITS (ingredients from eggs to grated lemon zest) First, make the biscuit mixture without nuts and cocoa powder; then divide it into thirds and use one regular mixture, one with nuts, and one with cocoa powder! So, bake three different biscuits! Preparation: Place the whole eggs in a bowl with the granulated sugar, salt, vanilla sugar, and lemon zest. Beat until creamy using a food processor and a whisk. Now fold in the sifted flour in as few strokes as possible with the whisk. Spread the biscuit onto a baking sheet lined with baking paper. Be careful! Don’t spread too much. It’s better to have a few waves (they’ll even out during baking) than too much, as you’d force the air out of the mixture. Bake the biscuit at 190 degrees Celsius for 12 minutes. After baking, turn the biscuit upside down onto a baking sheet sprinkled with granulated sugar and let it cool. Once cooled, use as desired. This sponge cake can also be rolled out cold without breaking. Caution! A sponge cake recipe must not contain any fat (oil, butter, margarine). This would then be a light shortcrust pastry (or Viennese pastry) but no longer a sponge cake. VANILLA CREAM (ingredients from milk to whipped cream) Bring 3/4 l milk to the boil with 100 g sugar, then stir 1/4 l milk with 3 egg yolks and 80 g vanilla cream powder until smooth. Add to the boiling milk and simmer for about 5 minutes, stirring constantly. Then slowly stir in the cold water and fold in the stiffly whipped cream. SYRUP (ingredients from sugar to rum) Bring water and sugar to the boil, let it cool, and add the rum! CHOCOLATE SAUCE (ingredients from whipped cream to chocolate) Bring 1/4 of the cream to the boil and dissolve 150 g of chocolate in it over a low heat. PREPARATION: Place the nut sponge cake in a dish, soak in syrup, spread with vanilla cream, and sprinkle with ground almonds (to taste). Place the cocoa sponge cake on top, soak again, add vanilla cream, and sprinkle with ground almonds. Soak the last sponge cake on top, spread with vanilla cream, sprinkle with ground almonds, and refrigerate overnight. Cut out dumplings and garnish with chocolate sauce and cream! TIP!! It works best if you arrange the sponge cakes in a round, cylindrical dish!