Somlói galuska

Even though its name translates to somló dumpling, this classic Hungarian dessert is actually a trifle cake made of several layers of sponge and custard cream, studded with raisins soaked either in rum or the sweet Tokaji Aszú wine, then topped with whipped cream.

Somlói galuska was invented in the 1950s—the novel dessert was first envisioned by Károly Gollerits, then headwaiter at the famous Gundel restaurant in Budapest, and later created by Gundel's master pastry chef József Béla Szőcs, whose cake became an award-winner at the Brussels World’s Fair of 1958.

Over time, though it has been reimagined and modernized by many, and some places have even created their own signature versions, somlói galuska has remained one of Hungary's all-time favorites.