Golden Dumpling Cake with Vanilla Custard

Golden dumpling cake ("aranygaluska") is a true childhood favourite: walnut-and-sugar balls baked from soft yeast dough, floating in a generous vanilla custard. The yeast dough is a test of patience, but the end result sweeps everyone off their feet.

For the yeast dough:

1. In 250 ml of lukewarm milk with a pinch of sugar, activate 30 g of yeast (5-10 minutes, until it froths up).

2. To 500 g of flour add 2 eggs, 50 g of melted butter, 50 g of sugar, a pinch of salt and the yeasty milk, then knead an elastic, bubbly yeast dough.

3. Covered, in a warm place, let it rise to double (about 45 minutes).

For the coating and assembly:

4. From the risen dough shape small balls.

5. Melt 100 g of butter, and mix 100 g of ground walnuts with 80 g of sugar. Roll the balls first in the melted butter, then in the sugared walnuts, and layer them loosely into a buttered dish.

6. Let it rise again for 20 minutes, then bake at 180 °C until golden (about 30-35 minutes).

For the vanilla custard:

7. Cook 500 ml of milk with 3 egg yolks, 50 g of sugar, 1 teaspoon of vanilla sugar and 1 tablespoon of flour, stirring constantly, over a low heat until thick – do not boil it, or it curdles.

8. Serve the golden dumpling cake warm, with plenty of vanilla custard.

Tip: It is best fresh and warm. Layer the balls loosely, so they have room to rise together while baking.