Aranygaluska – Hungarian Dumpling & Walnut Cake with Vanilla Sauce
A friend sent me this recipe saying it was really worth trying and a good example of traditional Hungarian food. The end results were a really rich satisfying ‘cake’ perfectly complimented by a smooth and sweet sauce. I use inverted commas because the best way to plate this is to pull the dumplings apart rather than slicing it in a more typical cake style.
Although I am using a recipe that can be found online here, I felt this was still worth the time it takes to write up as the instructions could do with a little bit more embellishment than they were originally given, a tiny bit of enrichment making the recipe much easier to follow. It’s a good idea to make the sauce a few hours in advance so you can let it completely cool before the cake is ready, the best way to eat this is having still warm cake with refrigerated sauce poured liberally over it.
– Recipe –
The Vanilla sauce
500mls Milk // 2 Egg Yolks // 50 g Granulated Sugar // 1 teaspoon Plain Flour // 1 teaspoon Vanilla Extract (roughly 1 Vanilla Pod)
- Mix the egg yolks with 100 mls of the Milk and all of the Sugar and Flour.
- In a saucepan bring the rest of the Milk and the Vanilla to a simmer (don’t bring it to a rolling boil).
- Take the pan off the heat and stir in the Egg Yolks quickly so they mix thoroughly.
- Put the pan on the lowest heat setting on the stove and thicken it, stirring regularly, until it reaches your desired consistency.
- Take the sauce off the heat, cool it and then refrigerate.
500g Plain Flour // two packets of Live Yeast // 2 Egg Yolks // 300mls Milk // 60g Butter // 150g Granulated Sugar // a pinch of Salt // 80g butter, melted // 200g ground or heavily chopped Walnuts // 50g Caster Sugar
- Heat 100mls of Milk until lukewarm (warm to your finger but comfortable to touch).
- Stir into this 1/4 of a teaspoon of Granulated Sugar, all the Yeast and 3 tablespoon Flour, let stand for 15 minutes or so.
- Whisk the rest of the Granulated Sugar with the Egg Yolks, add the rest of the Milk and a pinch of Salt.
- Sieve the Flour into a bowl and make a well in the centre of it. Add the Milk-Yeast mixture to the well and then the Egg Yolk mixture.
- Knead this into a soft Dough and then knead the Melted Butter into it. Let this raise for one hour.
- Mix the Caster Sugar and Walnuts (the Walnuts should be less broken up than a Flour but still quite fine).
- Grease a baking tin (any shape you fancy) and sprinkle it with the Sugar and Walnut mix.
- Use a tablespoon to cut small lumps of Dough and roll them in the Walnut/Sugar. Add these to the tin in layers.
- Sprinkle some of the Sugar/Walnut mix and a little melted Butter on top of each layer until all the Dough is used.
- Bake for 55 minutes at 160C (Gas mark 3/325 F).
Enjoy while warm!