Chop flour, baking soda, powdered sugar, vanilla sugar together with butter cut into pieces - you can do this with a knife, or like me, in a food processor.

Add eggs and honey and knead into a smooth dough - if it doesn't combine nicely, you can add a little cold water.

Divide the dough into three equal portions.

Roll out one portion of the dough to the size of the baking pan - it's best to do this directly on baking paper.

Transfer the dough to the pan and if necessary, trim it with a knife and attach any excess dough to the bottom.

Bake at 180 degrees Celsius (top-bottom mode) for approximately 15 minutes - until golden brown.

While the dough is baking, roll out the next piece.

Remove the baked dough with the paper and set aside to cool.

Place the second layer in and roll out the next one.

Cool all baked layers.

Pour milk into a saucepan, add vanilla sugar and semolina. Cook, stirring frequently, for about 15 minutes - until the semolina is thick.

Remove the saucepan from the heat, cover the surface of the semolina with plastic wrap - so that it touches it - and set aside to cool completely - but at room temperature.

Beat the softened butter with powdered sugar until white and fluffy - for approximately 10 minutes.

Scrape the butter from the sides of the bowl and, mixing on medium speed, add the cooled semolina one tablespoon at a time - mix until combined.

Place one of the honey cake layers in the pan - you can spread a few tablespoons of plum jam on it.

Spread half of the semolina cream over the cake layer.

Place the second cake layer on the cream and if you wish, spread jam on it too.

Spread the rest of the cream and place the last cake layer on top.

In a saucepan, heat the heavy cream; when hot, add the broken chocolate and honey - mix thoroughly.

Pour the glaze over the top of the cake.

Finally, sprinkle the Stefanka with chopped nuts or, for example, candied orange peel.