Polish Stefanka cake or Honey cake

Stefanka cake

Ingredients for honey cake

2 eggs

125 g soft butter 

1 Cup icing sugar

125 g good quality honey

4 Cups plain flour

1 tsp bicarb soda

250 mls of black tea infused with fresh lemon – needs to be strong! T2 like!

Ingredients for filling

500 mls milk

4 Tbs semolina

1 tsp vanilla sugar

3 Tbs icing sugar

100 g butter, at room temperate and cut into cubed

1 tsp almond essence

250 mls strong black tea infused with fresh lemon juice

Topping

150 g dark chocolate, melted

50 g soft butter

Honey Cake

Step 1

Pre-heat the oven to 180°

In a large bowl combine all the ingredients for the honey cake. Kneed the mass into a pastry.

The pressure point of this recipe is the dough. You need to kneed it for about 10 to 15 minutes to get the desired result. Patience is a virtue and eventually your un-combined mess turns out to look like this…

Stefanka dough
Stefanka cake dough

Step 2

Cut the dough into three.

Stefanka cake dough
Stefanka cake dough

… roll it out into three 20 x 30 cm rectangles. Place the rolled out dough into a baking tray and bake for 15 minutes or until slightly golden brown. Repeat this for each of the pastry rectangles.

Stefanka cake dough rolled out
Stefanka cake dough rolled out

Important tip: You need to ensure that you know your oven really well and that you do not over bake the dough. The oven I was using was not familiar to me so my cake turned out a little dry. Actually quite dry!

When you have baked all three layers trim them to the same size and set aside to cool.

Cake Filling

To make the semolina like filling simply mix the semolina with milk and bring it to a gentle boil, add the icing and vanilla sugar. Mix well.

I used a whisk to combine it all together, it also ensures that there are no lumps. Take the mixture of the heat, add the cubed butter and  almond extract. Set aside.

Stefanka cake filling
Stefanka cake filling

Cake Construction

Brush each layer of the cake with the tea and lemon infusion. This gives the cake a slight bitterness and sponge like feel.

Top each layer with the semolina custard mixture until your cake resembles something like this …

Stefanka cake construction
Stefanka cake layers and construction

Melt the dark chocolate over a warm water bath and add the butter.

Stefanka cake melted chocolate
Melted chocolate

Brush the final layer with the tea infusion and then top with the melted dark chocolate.

Stefanka cake
The finished product!

ENJOY !!!

Polish Stefanka cake or Honey cake
Author: 
Recipe type: Dessert
Cuisine: Polish
Prep time: 
Cook time: 
Total time: 
 
Traditional Polish honey cake with semolina filling.
Ingredients
Ingredients for honey cake
  • 2 eggs
  • 125 g soft butter
  • 1 Cup icing sugar
  • 125 g good quality honey
  • 4 Cups plain flour
  • 1 tsp bicarb soda
  • 250 mls of black tea infused with fresh lemon – needs to be strong! T2 like!
Ingredients for filling
  • 500 mls milk
  • 4 Tbs semolina
  • 1 tsp vanilla sugar
  • 3 Tbs icing sugar
  • 100 g butter, at room temperate and cut into cubed
  • 1 tsp almond essence
  • 250 mls strong black tea infused with fresh lemon juice
Topping
  • 150 g dark chocolate, melted
  • 50 g soft butter
Instructions
Honey cake
  1. Pre-heat the oven to 180°
  2. In a large bowl combine all the ingredients for the honey cake. Kneed the mass into a pastry.
  3. The pressure point of this recipe is the dough. You need to kneed it for about 10 to 15 minutes to get the desired result.
  4. Cut the dough into three. Roll it out into three 20 x 30 cm rectangles.
  5. Place the rolled out dough into a baking tray and bake for 15 minutes or until slightly golden brown. Repeat this for each of the pastry rectangles. Set aside to cool down.
Cake filling
  1. To make the semolina like filling simply mix the semolina with milk and bring it to a gentle boil, add the icing and vanilla sugar. Mix well to ensures that there are no lumps.
  2. Take the mixture of the heat, add the cubed butter and almond extract. Set aside.
Cake Construction
  1. Brush each layer of the cake with the tea and lemon infusion.
  2. Top each layer with the semolina custard mixture
  3. Melt the dark chocolate over a warm water bath and add the butter.
  4. Brush the final layer with the tea infusion and then top with the melted dark chocolate

 

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