Name: Grandma's recipe for the irresistible Šomló cake – a dessert you'll fall in love with
Prep time: 90 min
Cook time: 90 min
Total time: 90 min
Yield: 12
Ingredients: 3 eggs; 60 g powdered sugar; 60 g plain flour; 3 g baking powder; 3 eggs; 60 g powdered sugar; 20 g cocoa; 40 g plain flour; 3 g baking powder; 3 eggs; 60 g powdered sugar; 40 g ground walnuts; 20 g plain flour; 3 g baking powder; 7,5 dl milk; 6 egg yolks; 45 g flour or cornstarch; 150 g sugar; 1 packet of vanilla sugar; 3 egg whites; 200 g sugar; 3 dl water; grated zest of 1 lemon; grated zest of 1 orange; 0,5 dl rum; 150 g dark chocolate; 50 g powdered sugar; 50 g cocoa powder; 2 dl water; 0,5 dl rum

Preparing the sponge layers: Using the ingredients listed, bake the light, cocoa and nut sponge layers in turn. Beat the eggs with the sugar, add the remaining ingredients and spread the batter onto a baking sheet lined with parchment paper. Bake in an oven preheated to 180 °C for about 10–12 minutes. Let the layers cool.

Vanilla cream: In a bowl, whisk together the yolks, sugar, flour (or starch) and a little milk. Bring the remaining milk to a boil with the vanilla sugar. Slowly pour the egg mixture into the hot milk and stir until the cream thickens. Then let it cool. Finally, fold in the stiffly beaten egg whites from three eggs.

Punch syrup: Put the sugar, water and the grated lemon and orange zest into a saucepan. Bring to a boil and simmer briefly. Finally add the rum and let cool.

Chocolate glaze: Slowly heat the water, sugar, cocoa and chocolate until a smooth mixture forms. Remove from the heat and stir in the rum.

Assembling the cake: Place the light layer on the bottom of the cake tin and drizzle it with one-third of the punch syrup. Spread half of the cream over it and sprinkle with some of the raisins and nuts. Place the cocoa layer, once again drizzle with syrup, spread the remaining cream and sprinkle with raisins and nuts. Top with the nut layer, drizzle with the remaining syrup and pour over the chocolate glaze. Let the cake rest in the refrigerator for at least 6 hours, preferably overnight, so that all the layers meld together nicely.

Grandma's recipe for the irresistible Šomló cake – a dessert you'll fall in love with

Grandma's recipe for the irresistible Šomló cake – a dessert you'll fall in love with recept

For 12 portions

Ingredients

Light sponge layer:

Cocoa sponge layer:

Nut sponge layer:

Cream:

Punch syrup:

Chocolate glaze:

For decoration:

Preparation procedure

Preparation time and number of servings

Conclusion

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