Stefanka Cake recipe
Recipe for the popular layered honey cake Stefanka with semolina cream.
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
Store the cake outside the refrigerator - preferably at room temperature. Stefanka is a cake that is best after 2-3 days, when the honey layers soften from the cream.
Wartości Odżywcze
Serving: 100gCalories: 367kcalWeglowodany: 37gProtein: 5gTłuszcz: 21g
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