Somló Trifle – Somlói galuska

by | Oct 15, 2014 | Desserts

Somló trifle or somlói galuska is one of the most famous desserts of the Hungarian confectionery. Two legends are linked with its name; according to the first one the trifle was named after the Somlyó hill of Fót (a small town near Budapest), another legend says that the wife of the confectioner who created the dessert was from Somló.

Somló trifle was devised at the end of the 1950’s by Károly Gollerits, who was the maitre d’hotel of the Gundel restaurant for 16 years and it was made by József Béla Szőcs, Gundel’s pastry chef. The new dessert was first presented at the World’s Fair in 1958. It was a great success and won the professional award of the expo.

Making this trifle is time-consuming and complicated, so it only makes sense to start in if you have enough time to follow the instructions of the original recipe, step by step. The secret of somlói galuska lies in the excellent raw materials, it’s not worth skimping any of the materials in order just to economize. If you take your stand on these principles, the outcome will be, in return, a superb dessert that can beat easily any sweet creation of the top gastronomy.

Somlói galuska - Somló trifle
Somló trifle – Somlói galuska – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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