Somlói Galuska on Raspberry Dish

5 from 4 votes
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 158 kcal


For the biscuit:

  • 5 Pc. Eggs
  • 0,5 packet Baking powder
  • 190 g Sugar
  • 150 g Flour
  • 60 g Cocoa

For the vanilla cream:

  • 1 l Milk
  • 1 Pr Salt
  • 4 Pc. Eggs
  • 70 g Food starch
  • 150 g Vanilla sugar

For the cast:

  • 2 Cans Preserved figs
  • 200 ml Palinka
  • Sugar

For the raspberry mirror:

  • 500 g Frozen raspberries
  • 150 g Vanilla sugar



  • Beat the egg yolks with the sugar until frothy. Beat the egg white until stiff and mix with the yolk and sugar mixture.
  • Slowly stir in the flour and baking powder and then cut the dough in half. Mix one half with the cocoa.
  • Bake both doughs side by side on a baking sheet for 20 minutes at 200 ° C.

Vanilla cream:

  • Mix a little milk with salt, yolk and starch. Bring the rest of the milk to the boil and quickly stir in the starch mixture with the whisk.
  • Remove the saucepan from the heat and beat the egg whites to form egg whites. Carefully fold the egg whites into the hot cream and bring to the boil again.


  • Drain the figs and collect the juice. Then stir together 200 ml of fig juice, palinka and sugar.
  • Layer the dessert in the following order from bottom to top: light sponge cake, figs (cut into small pieces), vanilla cream, dark sponge cake.
  • Repeatedly pour the icing over it until it is used up and let it steep for 4 hours in the refrigerator.

Raspberry mirror:

  • Puree the raspberries with sugar and strain. Pour the raspberry mirror onto the bottom of the plate, prick the turret out of the layered dessert with a serving ring and place it on the raspberry mirror. Serve garnished with a little cream and a mint leaf.


Serving: 100gCalories: 158kcalCarbohydrates: 32.5gProtein: 3.1gFat: 1.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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