Sweet Stuff

Szilvás gombóc
Plum dumplings!

for dumplings:

1 1/4 lb potatoes
1 1/4 lb plums
2 tbsp. cinnamon sugar
l clump butter
1 egg

for the fried bread crumbs:
2 tbsp. oil or 2 oz. butter
1 tbsp. powdered sugar

Thoroughly cook the cleaned potatoes with skins still on, then peel them while still hot. Slit open the plums and remove the pits. If the plums are not sweet enough, put a bit of cinnamon sugar inside.

Rice the cooked potatoes, put into a large bowl, add flour, butter, egg and some salt to taste. Add enough flour to make a light but not a "runny" dough. Stretch dough out to 1/2 inch thickness on a floured board, then cut it into 3 in squares. Put a plum in the center of each square, flour hands, pull the corners together and shape into small dumplings. Cook in ample boiling water until the dumplings rise to the surface, then keep cooking for 2-3 more minutes  & remove with a slotted spoon.

Brown the bread crumbs lightly in a bit of butter, place dumplings carefully on top of the crumbs and roll to coat them. Remove the dumplings and then sprinkle to taste with powdered sugar.

(these dumplings are also sometimes made with prune jam or apricots)

Somlói galuska

Our favorite Hungarian dessert!!
(NOT for calorie counters!)

4 oz. raisins soaked in rum
4 oz. ground walnuts
whipped cream made from 1 cup heavy cream

for the sponge cake: (you can use a nice store bought sponge cake)
6 eggs
6 tbsp. powdered sugar
6 tbsp. flour
4 oz. walnuts
1 heaping tbsp. cocoa

for the rum sauce:
1 cup water, 5 oz. sugar
1 tsp. grated lemon peel
1 tsp. grated orange peel
2 tbsp. rum

for the vanilla cream: (you can use pre-made vanilla pudding )
1 1/2 cups milk
1 vanilla bean
3 egg yolks
3 oz. sugar
1 tsp. cornstarch

for chocolate syrup: (you can use store bought dark chocolate syrup)
7 oz. bitter dark chocolate
2/3 cup milk or heavy cream
2 tbsp. rum

for decorating:
whipped cream made from one cup heavy cream


Prepare the sponge cakes: beat egg yolks and sugar till stiff, and the flour and then the stiffly beaten egg whites. Divide the mixture into three portions. Fold the grated walnuts into into one portion, fold the cocoa into another portion, and leave the third portion plain. Pour one mixture at a time into baking tin lined with baking paper,
the layers should each be about the thickness of a finger. Bake in a pre-heated medium oven. (the sponge cake takes only about 12 min to bake...time it and don't open the door while it's baking or the cake will collapse!)

If not using pre-made vanilla pudding, make the vanilla creme this way: Boil the milk with the vanilla bean for 5 minutes and take from heat. Mix the egg yolks, sugar and cornstarch thoroughly and add to hot milk.

 To prepare rum sauce: cook the sugar, lemon and orange peel in one cup water for 15 minutes. Let cool and add the rum.

For chocolate sauce: melt the chocolate, broken into bits, over low flame in 2/3 cup or heavy cream, stir in rum and then let cool.

Break the three kinds of sponge cake into smaller pieces and combine. Place a layer of sponge cake in the bottom of a large glass dish. Sprinkle with rum sauce, the grated walnut, the raisins, and then smooth a portion of the vanilla cream on top. Repeat this procedure until you've used up all the ingredients...but save a bit of sponge cake for the top. Sprinkle with cocoa, cover in whipped cream, and drizzle chocolate sauce over the top of the whipped cream.