Cream white base: eggs and sugar placed in a vessel in a water bath and stir about 1 minute, until the sugar has melted. The mixture should not become too hot, do not cross. Remove from heat and stir with a mixer for about 3 minutes, until its volume increased 3 times. Add flour and salt. The base is baked in a pan with dimensions 22h32 cm or round shape with a diameter of 30 cm, on the baking sheet in an oven heated to 180C, about 12 minutes. After baking, leave for 3 minutes in the pan, and turns into a suitable dish. The paper was removed. for walnut base: Prepare the same way as white base, the flour and salt the walnuts premixed. chocolate base: Prepare again by the same process as cocoa, salt and flour sifted together in advance. For the syrup: All products without rum is put to boil. After the turn 3-4 minutes, remove the peel and add the rum. For the cream: The starch is dissolved in 1 cup of milk. Remaining milk is put to boil. Yolks are broken down with sugar and starch solution. The hot milk was then poured onto the mixture of egg yolks, stirring continuously. The cream is returned to the heat and stirred until it thickened. Add vanilla and 2/3 of the butter, cut into cubes, stirring continuously. Cool slightly, stirring occasionally. Add the beaten egg whites to stiff. To top does not dry cream smeared with butter. For the filling: raisins and apricots are immersed in water. Drain and mix with the walnuts. Apricot compote if they are put in a small saucepan on the stove for 3-4 minutes to thicken slightly. For the chocolate sauce: Prepare, all ingredients are mixed and put on the fire, stirring constantly. Allow to boil and thicken for about 5 minutes. Nutty base is placed in a suitable dish. Irrigate with 1/3 of the syrup. Smeared with apricots or sprinkle with apricots (if used dried ones) and 1/3 of the cream. Sprinkle with half the mixture of walnuts. Was placed on top chocolate base. Moist is smeared with cream and sprinkle with raisins and the remaining walnuts. Then put the white base. Syrup and smeared with cream. Sprinkle with plenty of cocoa. Cover with foil and left for 8-12 hours in the refrigerator. The dessert is served as a spoon to scoop ice cream balls and put on a plate. Garnish with chocolate sauce and whipped cream. * In the spirit of Hungarian confectionery traditions (example: Cake Dobush * * - creator and professional Hungarian confectioner József C. Dobos (1847-1924)), and Somló is presented in Café Gerbeaud. This is the legendary Hungarian recipe restaurant Gundel. At the end of 1950 g headwaiter Károly Gollerits invented Somlói galuska. Promotion and merit chef József Bélaf Szőcs, who was apprenticed at the restaurant Gundel, and later worked in patisserie Gerbeaud - * Vörösmarty * located on the square of the same name in Budapest (1992 g after their former name Gerbeaud). The new dessert g in 1958 has hit the World Exhibition in Brussels, and has become an award-winning and highly successful. * I made this cake in the form of cake. Garnish with chocolate edge instead of a chocolate syrup. The dose is my cake is 1.5 diameter 38 cm. * Why dessert called Shomloy Galoushko. Karl Goleritts that 16 years is the chief waiter, dessert devoted to his wife, who lived in the mountains Shomloi. So he called dessert in honor of his native land.