Somloi is Hungary’s answer to sherry trifle. It’s very rich, so a small portion is all that’s needed, but as it’s not worth making just four portions at a time, this recipe will deliver somloi for eight. You can always invite more friends round if this is a problem, or eat it two days in succession.
First make the sponge. Heat the oven to 190°C (375°F/Gas 5). Whisk the eggs and sugar together to ribbon stage – when the mixture is thick enough to form a ribbon as the whisk is lifted. Fold in the flour. Transfer the mixture to a square cake tin
To make the pastry cream, whisk half the sugar with the egg yolks. Meanwhile, heat the remaining sugar, milk and vanilla to boiling point. Whisk the flour into the egg mixture, then whisk in the infused hot milk. Remove the vanilla bean and scrape the small black seeds back into the custard. Stir until it returns to the boil, then pour the pastry cream into a bowl to cool.
Grind the walnuts to breadcrumb-size, then add the apricot jam and rum and mix well.
Slice the sponge cake horizontally into two
To decorate, gently melt the chocolate and butter together. Lightly whip the cream. Cut the somloi into squares and place on serving dishes. Cover with a large spoonful of whipped cream, then drizzle with the melted chocolate.
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