Somló Dumplings

Soak raisins overnight in barrack. For the sponge dough, separate eggs, beat egg whites with sugar until stiff. Gently stir in egg yolks and flour and divide the mixture into three equal parts. Mix one part with grated nuts, the other with cocoa powder, leave the third as it is. Spread the dough, each as thick as a finger, on a baking tray lined with baking paper and bake at 170 °C for 8 minutes. Meanwhile, boil down the milk with scraped vanilla pulp, yolks, sugar and flour to a thick cream and chill. First line a suitable mold with nut sponge cake, sprinkle with half of the raisins and drizzle with a dash of Barack. Spread with half of the cream and cover with cocoa sponge. Spread remaining raisins on top, drizzle with barack and top with cream. Place the light sponge on top, spread with apricot jam and sprinkle with cocoa powder. Put the mixture in the refrigerator for at least 4 to 6 hours. Prick dumplings with a tablespoon and garnish with whipped cream, chocolate sauce and chopped almonds or nuts.

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