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|トップ → 現地手配会社より 美味しい”Somló sponge cake”のレシピ(レシピ情報)||更新日 2009/06/11|
現地手配会社より美味しい”Somló sponge cake”のレシピです（英文）
Somlói galuska is a popular Hungarian dessert from the Somló region. It is made by layering chocolate and vanilla sponge cake with vanilla custard, raisins, walnuts, chocolate sauce, rum and a generous topping of whipped cream. Similar to a trifle, it tastes better once it has been left to set.
INGREDIENTS (for 4 persons):
Cake: 6 eggs, 6 tablespoon of sugar, 6 level tablespoon of flour, vanilla flavouring, 2 heaped tablespoon cocoa powder
Walnut cream: 100 g butter, 100 g ground walnuts, 200 ml milk, 1 heaped tablespoon sugar, 1 tablespoon rum, 1 heaped teaspoon flour
Chocolate cream: 200 ml milk, 1 egg, 1 heaped tablespoon sugar, 100 g butter, 1 heaped teaspoon flour, 2 heped tablespoon cocoa
Topping: 300 ml/half pint whipping cream, 100 ml milk, 1 tablespoon rum, 100 g sugar, 2 tablespoon cocoa powder, 1 handful raisins sokaed in rum
Butter and flour two square or rectangular cake tins. Heat the oven to 180 C. Make a vanilla cake and a chocolate cake as follows: sperate the eggs and beat the yolks with sugar until thik and frothy. Fold in the flour. Beat the egg whites until stiff, fold them into the batter. Divide the cake batter in two parts. Flavour one part with 2 heaped tablespoon cocoa and the other with vanilla. Put each mixture into the cake tins. Bake for about 15 min, until the cakes come away from edges of the tin. Turn out onto a cake rack and leave to cool. Prepare a nut cream by mixing the walnuts with the butter, milk, flour, sugar and rum. Bring to boil, stirring well, then remove from the heat. Leave to cool, then spread over one of the cakes, sprinkle with raisins and put the other cake on top. To make the chocolate cream, mix the milk with the beaten egg, butter, flour, sugar and cocoa. Heat slowly, stirring, until thick. Don't let the mixture boil. Leave to cool a bit, then spread on the top of the cake and leave to rest. When the cream is stiff, cut the cake into little squares and pile them up on a dish. Mix the milk with 50 g sugar and the rum, pour over the cake. Decorate with whipped cream.
Before serving, mix the remaining cocoa with sugar and a little water to make a thick sauce and pour over the the whipped cream.
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