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Somlauer Nockerln

This is one of my fathers favorite desserts. It is from Hungary.





List of Ingredients



• Cakes:
  
• 6 eggs
  
• 6 tbsp sugar
  
• 6 level tbsp flour
  
• vanilla flavouring
  
• 2 heaped tbsp cocoa powder
  
• Walnut cream:
  
• 4 oz butter
  
• 4 oz ground walnut
  
• 200 ml milk
  
• 1 heaped tbsp sugar
  
• 1 tbsp rum
  
• 1 heaped tbsp flour
  
• Chocolate cream:
  
• 200 ml milk
  
• 1 egg
  
• 1 heaped tbsp sugar
  
• 4 oz butter
  
• 1 heaped tbsp flour
  
• 2 heaped tbsp cocoa
  
• Topping:
  
• 1/2 pint whipping cream
  
• 2 1/2 fl oz milk
  
• 1 tbsp rum
  
• 4 oz sugar, 2 tbsp cocoa powder, 1 handful raisins soaked in rum
  






Instructions



1. Butter and flour two square or rectangular cake tins. Heat oven to 180 °C (350 °F).
   
2. Make a vanilla cake and a chocolate cake as follows: separate the eggs and beat the yolks with sugar until thick and frothy. Fold in the flour. Beat the egg whites until stiff, fold them into the batter.
   
3. Divide the cace batter in two parts. Flavour one part with 2 heaped tbsp 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 thin. Turn out onto a cake rack and leave to cool.
   
4. Prepare the nut cream by mixing the walnuts with butter, milk, flour, sugar and rum. Bring to boil, stirring well, then remove from heat. Leave to cool, then spread over one of the cakes, sprinkle with raisins and put the other cake on top.
   
5. To make the chocolate cream, mix 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.
   
6. When cream is stiff, cut the cake into little squares and pile them up on a dish. Mix the milk with 2 oz sugar and rum, pour over the cake. Decorate with whipped cream.
   
7. Before serving mis the remaining cocoa with sugar and a little water to make a thick sauce and pour over the whipped cream.
   
8. by Monika