49,040 views
The Somlauer Nockerl are a typical Hungarian dessert - created in the 1950s in the famous Gundel Cafe in Budapest, this wonderful rum-soaked dessert is a culinary highlight for any celebration. Recipe: Sponge cake: 6 eggs 120g sugar 100g flour Salt 30g cocoa Rum sugar: 60g sugar 100g rum (the raisins were soaked in this rum) 250g water Vanilla cream: 1 litre milk 80g starch 3 packs of vanilla sugar Alternative to starch and vanilla sugar - 2 packs of vanilla pudding Chocolate glaze: 125g whipped cream 250g cooking chocolate 100g grated walnuts 100g raisins soaked in rum (3 hours) Garnish: Whipped cream and chopped walnuts