Somloi Sponge Cake - Somlói Galuska

This is a traditional Hungarian recipe and my husband's favourite. It is quite simple to make, but time consuming, so I only treat him to this on his birthdays. It basically consists of 3 layers of sponge(walnut, chocolate, vanilla) soaked with rum, layered with vanilla cream and grated walnut, served with chocolate sauce and whipped cream. Yeah you got the idea, it is really rich, but soft and refreshing dessert. There is no set of shape how to serve, so please excuse my presentation.

 

Somloi Sponge Cake - Somlói Galuska

 

Ingredients

For the sponge

6 eggs

6 tbsp granulated sugar

6 tbsp plain flour

2-3 tbsp grated walnut

1 heaped tbsp shifted cocoa

 

For the soaking liquid

zest of 1 lemon

100g sultanas/currants (or some more if you like)

100g granulated sugar

200ml water

3-6 tbsp Rum

 

For the vanilla cream

3 eggs

80g sugar

2 pack of vanilla pudding powder *check Tricks and Recommendations for this ingredients

seeds of 1 vanilla pod

800ml milk

 

Sprinkle ingredients

100-200g grated walnut -depends on your taste

cocoa powder

 

For Serving

dark chocolate

double cream

whipped cream 

 

 

I only had a 19X25cm rectangle tin therefore I had to add some extra height (with the help of some plastic sheets and baking paper). So if you have a slightly bigger baking tin that would be an advantage:)

 

Preheat the oven to 180C and prepare the tin with baking paper.

For the fat less sponge separate the eggs and whip the egg whites with an electric mixer to hard peaks with a pinch of salt. Without stopping the electric mixer add gradually the egg yolks and sugar. With a silicone spatula very carefully fold in the shifted flour in two batches.

If you mix it too hard you knock out all air you built in with the electric mixer.

 

 

When it is done divide the mixture to 3 equal parts. The first plain sponge can go straight to the pan, bake it for 8-10 minutes until it has a nice colour.

In the meantime fold the grated walnut to one sponge mix and the cocoa to the other. Bake both after each other for 8-10 minutes then leave them to cool on a cake rack.

 

For the soaking liquid heat the sugar and water together to boiling point. Take off from the heat, add the currants and lemon zest. When it is room temperature add some rum to taste (if you add the rum while the syrup is hot the alcohol will evaporate-and we don't want that:)).

 

 

For the vanilla cream mix the yolks, sugar, vanilla seeds and pudding powder in a bowl with 100 ml milk to get lump free mixture. Place the remaining of the milk in a heavy based pan above medium heat. When the milk is about to boil add in the sugary mix and keep whisking until it reaches a thick custard like consistency. Take off from the heat and whip the egg whites in a separate bowl to hard peaks. Fold the egg whites into the vanilla cream (not all in one go)- this lightens the cream and add some extra volume to it.

 

Now you can start assemble the dessert:

There are 3 layers, so use roughly 1/3 of each ingredient. Sometimes I have some left over vanilla cream or soaking liquid.....well it was never wasted (at this point you can see my DIY height solution is needed)

 

-walnut sponge->soaking liquid with the currants->grated walnut->vanilla cream

-chocolate sponge->soaking liquid with the currants->grated walnut->vanilla cream

-vanilla sponge->soaking liquid with the currants->grated walnut->vanilla cream

 -finish it with cocoa powder on top

 

Place it into the fridge for overnight so all layers can absorb the syrup.

 

 

To serve, cut some reasonable sized slices, pour "some" chocolate sauce around it (add the dark chocolate to warm double cream- sorry I don't have a recipe for this, it is pretty straightforward) and add some whipped cream on top. Enjoy!!!!

 

Baked Lemon Cheesecake

I always wanted to make a baked cheesecake, so when we invited some guests the last time the time was right. As the dinner was quite heavy, I wanted something light and delicate. Well it isn't the lightest dessert, but it tasted divine (also it is quite easy to make). I found a recipe on the BBC Goodfood website, but I slightly had to modify it to my taste.

 

Baked Lemon Cheesecake

 

Ingredients

260g digestive biscuit

120g melted butter

 

600g light soft cheese/cream cheese

250g mascarpone

2eggs

2egg yolks

zest of 4 lemons

juice of 2.5 lemons

4 tbsp flour

150g caster sugar

 

few spoonful of cream fresh/soured cream

few spoonful of lemon curd

handful of blueberries

 

 

Heat the oven to 180C and line the bottom of a 23cm spring form tin with baking paper. Crush the biscuits to crumbs and work it together with the melted butter. Press the biscuit paste into the bottom of the pan and place it to the fridge while you prepare the filling.



 

 

Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 minutes. Turn off the oven and leave the cake inside until cool.

 

 

 When it is completely cooled remove from the tin and top with cream fresh, lemon curd and blueberries if you like. You can keep the cake in the fridge if you want a cold dessert summer time.

Chocolate Marquise 3 ways

I haven't posted for a long time...........to be honest I was/am on a diet as the scale went way beyond "normal". But now that I shed off a few pounds I am back baking:) I used my new Cube cake mould to create something truly delicious. I used 3 different fillings and all guests were delighted. Maybe I should have been more careful when I turned out the mousse from the mould as it chipped off at few pieces but I haven't heard any complain from the dining room:)

Chocolate Marquise 3 Ways

Chocolate Cake Base

100 g dark chocolate (minimum 65% cocoa solids)

50 g butter 

2 eggs

90 g golden caster sugar

50 g plain flour

1/2 tsp baking powder

Chocolate Mousse

200 g good quality dark chocolate (minimum 75% cocoa solids)

100 g good quality milk chocolate

4 eggs separated

150 ml double cream 

To fill/decorate (all optional)

150 ml double cream

handful of strawberries

few spoons of strawberry jam

1/2 bottle sour cherries

2-3 tbsp Kirsch

100 ml custard

Preheat the oven to 180C and place the stainless steel square part of the cake mould to a baking sheet, lined with baking paper. Spray the sides with vegetable oil based release agent.

Melt the butter and the chocolate together in a bowl set over a pan of simmering water then leave it to cool. Whisk the eggs and sugar together until the mixture is pale and thick. 

Add the room temperature chocolate mixture into the egg mixture then fold in the flour and baking powder. When you mixed everything together pour this thick batter into the prepared frame and spread evenly.

Bake for 15-20 minutes or until the top is cracked but the middle just set. When ready remove the stainless frame and leave it to cool completely.

To make the mousse, melt the two chocolates in a bowl over a saucepan of simmering water,  leave it to cool to room temperature. Whisk the egg whites to firm peaks and set it aside.

Whip the cream very softly and add the yolks, then gently mix in the cooled melted chocolate. Gently fold the egg whites into the chocolate mixture, (thoroughly but don't overwork it).

Spoon the mousse into the prepared tin (spray the Zila cake mould with vegetable oil based release agent) and gently tap it to the work surface. You don't want to knock out all the air bubbles you just created, but you have to make sure the mousse is evenly spread so you don't have gaps at the finished mousse surface. 

Level the sponge with a cake leveler and place it on the mousse. (top of the sponge will hang above the side of the mould but it is fine). Cover it with kitchen foil and put it in the fridge and leave it to chill for at least 4 hours (I left mine for overnight). 

When it is rested, turn it up side down and gently remove the silicon part of the mould and the stainless steel rim. I slightly damaged the finished product, but next time I will put the mousse into the freezer just before removing the mould to make easier the seamless separation.

The choice filling is down to you. I used custard (have to admit it was fresh-shop bought one.....I had other cooking to do as well and run out of time), sour cherries that I soaked in Kirsch for overnight than adding gelatine to the juice I turned it to a soft jelly. For the last one I used fresh strawberries and some strawberry jam(home made). Decorated all with whipped cream, fruits and vanilla pod.

 The best is when you dive into a cube and all the custard pours out......................YUMMIE

White Chocolate and Strawberry Celebration Cake

Again I am a year older.... yet another year passed. I haven't baked for a while, as I am on a diet and I don't have the same desire to bake as before. I had this before....a few months and it will pass, and I bake like crazy again. I think it is down to the "good" weather (as good as it can be in UK), so I rather spend my time outside, than in the dark kitchen. Ever since I did my Chocolate Fingers Celebration Cake, I wanted to do the "White" version. So here it is, for my work colleagues pleasure: my birthday cake.

White Chocolate and Strawberry Celebration Cake 

with white chocolate covered biscuit fingers

For the sponge

220 g self-raising flour
220 g butter at room temperature
220 g golden caster sugar
1 1/2 tsp baking powder
4 large eggs
50 g dessicated coconut

For the cream 

500 g mascarpone

200 g white chocolate

For the topping

1-1.5 kg strawberry (we picked them from a PYO farm, so they don't cost a fortune)

3.2 boxes of Cadburry dream fingers

For the decoration

some red ribbon

3 pearl headed pin

Heat the oven to 180 C and prepare a 19 X 25 cm rectangle cake tin.

Put all the cake ingredients in a  large bowl. Beat them together with an electric mixer until you have a creamy mixture, then fold in the poppy seed.

Pour the cake mix into the prepared tin and bake in the oven for 20 -25 minutes or until the sponge springs back when pressed. When it is ready, leave it to cool down completely then with a cake leveler divide the sponge to 3 equal parts

Mix the mascarpone with the melted white chocolate with a mixer. Wash and slice the strawberries (slice enough strawberries for two layers in between the sponges, and quarter/halve the rest for the top).

Spread 1/3 of the cream on the sponge than arrange the strawberry slices on top - repeat the process with the remaining of the sponges. Cover the side of the cake with the cream (this will act as a glue) and arrange the chocolate fingers around.

When finished cut a long enough ribbon to cover the cake and secure in the middle with two pearl headed pins (I use them as they are easy to remove and they are noticeable! but as you insert them into the cream please clean them before use).

Cut a smaller piece of ribbon and make a bow, inserting the pin in the middle (from the middle) - I hope this make sense. When finished place the bow on top of the ribbon ends- secured with the pins.

Arrange the strawberries carefully on the top ( as the cream is still soft it doesn't hold the fingers  perfectly  on place yet). 

Refrigerate for at least 2 hours, and keep it in the fridge in between consumption.