Somló Sponge Cake

Preheat your oven to 180°C (160°C for fan-assisted ovens). Prepare the three types of sponge cake separately: separate eggs, whip egg whites with half the sugar until stiff peaks form. Beat egg yolks with the remaining sugar until creamy. Gently fold the egg yolk mixture into the egg white mixture, then sift in the flour (add cocoa powder for cocoa sponge, ground walnuts for walnut sponge) and baking powder. Add lemon zest to the plain sponge. Bake each sponge cake individually in a baking tray (approx. 20x30 cm) lined with parchment paper for 12-15 minutes until golden brown. Let them cool completely.

For the syrup, boil water with sugar and orange zest, then remove from heat and stir in the rum. Let it cool. For the vanilla custard, heat the milk. In a separate bowl, whisk egg yolks with sugar, flour/cornstarch, and vanilla extract until smooth. Gradually add the hot milk, stirring constantly, then return to low heat and thicken until it reaches a pudding-like consistency. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming, and let it cool.

For the chocolate sauce, combine cocoa powder, sugar, and water in a saucepan. Bring to a boil, then remove from heat. Stir in the rum and butter until smooth and glossy. Let it cool to lukewarm. If using raisins, soak them in a little rum or water, then drain.

In a large serving bowl or glass dish, place a layer of plain sponge cake, drizzle with one-third of the rum syrup, then spread one-third of the vanilla custard. Sprinkle with some raisins and ground walnuts. Repeat with the cocoa sponge cake, then the walnut sponge cake. Finish with a layer of vanilla custard on top. Refrigerate for at least 2-3 hours, ideally overnight, to allow the flavors to meld.

Before serving, whip the cold heavy cream with powdered sugar until stiff peaks form. Scoop portions of Somló Sponge Cake onto plates, drizzle with the lukewarm chocolate sauce, and garnish with whipped cream, a sprinkle of ground walnuts, and a few raisins.