Stefanka Cake recipe
Recipe for honey Stefanka cake with semolina cream
Today I invite you to try my Stefanka cake recipe. This delicious cake is perfect for Christmas and carnival season. You can prepare it in advance, so you’ll have less work before the holidays :) Honey cake layers are filled with semolina cream and plum jam, creating a delicious combination. See my step-by-step recipe with photos of the preparation and learn how to make Stefanka cake at home.
Table of contents
Stefanka Cake with Semolina Cream – Step-by-Step Recipe
If you’re looking for a unique Christmas cake recipe that will delight both family and guests, then you must try this recipe!
Stefanka Cake recipe
Wyposażenie
- Recipe for a 20/30 cm or 24/24 cm pan.
Składniki
ingredients for honey cake
- 200 g butter (cold)
- 500 g flour (wheat – type 450-500 – all-purpose will be good, too)
- 1 teaspoon baking soda
- 100 g powdered sugar (- 2/3 cup)
- 1 tablespoon vanilla sugar
- 2 tablespoons honey (70 g)
- 2 eggs (size L)
ingredients for semolina cream for Stefanka
- 500 ml milk
- 1 tablespoon vanilla sugar
- 5 tablespoons semolina
- 200 g butter (softened)
- 70 g powdered sugar (1/2 cup – or to taste)
ingredients for chocolate glaze for Stefanka
- 100 g dark chocolate
- 100 ml heavy cream (- I used 30%)
- 1 tablespoon honey
- nuts (chopped for decoration – optional)
additionally for Stefanka cake
- plum jam (optional)
Instrukcja
How to make honey cake for Stefanka
- 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.500 g flour, 1 teaspoon baking soda, 100 g powdered sugar, 1 tablespoon vanilla sugar, 200 g butter
- Add eggs and honey and knead into a smooth dough – if it doesn’t combine nicely, you can add a little cold water.2 eggs, 2 tablespoons honey
- 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.
How to make semolina cream for Stefanka
- Pour milk into a saucepan, add vanilla sugar and semolina. Cook, stirring frequently, for about 15 minutes – until the semolina is thick.500 ml milk, 1 tablespoon vanilla sugar, 5 tablespoons semolina
- 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.200 g butter, 70 g powdered sugar
- 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.
Stefanka Cake – assembly
- Place one of the honey cake layers in the pan – you can spread a few tablespoons of plum jam on it.plum jam
- 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.
How to make chocolate glaze for Stefanka
- In a saucepan, heat the heavy cream; when hot, add the broken chocolate and honey – mix thoroughly.100 g dark chocolate, 100 ml heavy cream, 1 tablespoon honey
- Pour the glaze over the top of the cake.
- Finally, sprinkle the Stefanka with chopped nuts or, for example, candied orange peel.nuts
Uwagi
Wartości Odżywcze
Honey Stefanka Cake with Semolina Cream – Notes
Today I invite you to try honey cake (large baking sheet) with semolina.
This delicious honey cake layered with semolina and butter cream will be perfect for holidays and various family occasions. Such layered cakes always look beautiful and taste great.
Moreover, this is a recipe for a large baking sheet, so it allows you to serve many people. It will certainly be enough for both family and invited guests. You must try it!
How to Make Stefanka Cake – Tips and Advice
It’s best to prepare the cake 2-3 days before the planned event, as the honey layers need time to soften from the cream.
You can also bake the honey cake layers in advance and store them in an airtight container.
Once you have the cake layers ready, make the cream from semolina and soft butter.
Cook the semolina in milk until it thickens considerably and then cool it to room temperature. It’s a good idea to cover the top with cling film to prevent a harder layer from forming on the semolina.
Add the cooled semolina (but still at room temperature) to the butter beaten until white. To prevent the semolina cream from curdling, you must beat the butter very well before adding the semolina. It’s best to beat it for at least a few minutes – until the butter becomes fluffy and almost white.
For a long time, I’ve been reducing the amount of sugar in my baked goods, and here too, I used less.
If you have a sweet tooth, you can add more sugar to the semolina cream (you can even add it after mixing the semolina with butter).
The honey layers are hard and dry after baking.
That’s why, in addition to the cream, I spread them with plum jam.
Finally, I drizzled the cake with a dark chocolate glaze with a touch of honey. If you prefer milk chocolate, omit the honey and use less heavy cream.
You can additionally sprinkle the prepared Stefanka cake with chopped nuts and leave it for at least two days to soften.
How to Store Stefanka Cake?
Store the cake outside the refrigerator – preferably at room temperature. Stefanka is a cake that tastes best after 2-3 days, once the honey layers have softened from the cream.
Stefanka cake should be kept at room temperature (I only wrapped the baking pan in cling film).
My Stefanka with nuts was already good to eat after one day, but it was even better after two days.
It tasted delicious with a cup of coffee – I even lightly drizzled it with coffee to make the cake even more moist :) That’s my tip for you :)
P.S.
I also invite you to try my cream cake recipes, e.g., plum in rum cake, light Danio cake, meringue with raspberry cream, apple square with dulce de leche, or no-bake coconut cake.
Recommended Layered Cake Recipes for Christmas
Be sure to check out my other recipes for delicious and impressive-looking layered cream cakes. Here I recommend, among others, these three recipes – each of them is different and tastes different, but each one is sensational!
