QiMeal
Stefanka
Stefanka · ready in 4 h 58 min · 8 servings · 529 kcal per serving · medium · 6 ingredients
Stefanka is a beloved Polish layered cake with thin honey dough sheets, silky pudding cream, and a simple cocoa glaze that softens into tender stripes overnight.
- Prep
- 28 min
- Cook
- 30 min
- Total
- 4 h 58 min
- Serves
- 8
- kcal
- 529
- Difficulty
- medium
Ingredients · 8 servings
- 600 gHoney dough, divided for thin sheets
- 700 gPudding cream, cooled and smooth
- 40 gButter, cubed
- 20 gCocoa, sifted
- 45 gSugar
- 45 mlMilk
Equipment
oven, stovetop, refrigerator, rolling pin, baking tray, parchment paper, saucepan, whisk, spatula, cake board, cooling rack, knife
Instructions
- Mise en place
Gather honey dough, pudding cream, butter, cocoa, sugar, and milk; set out a scale, rolling pin, baking trays, parchment, saucepan, whisk, spatula, and cake board. · 10 min
What to look for: All ingredients are measured and tools are within reach
- Prepare sheets
Heat the oven to 204°C / 400°F, divide the honey dough into 4 equal pieces, and roll each piece very thinly on parchment. · 5 min
What to look for: The dough sheets are thin, even, and easy to move on parchment
- Bake sheets
Bake each sheet on a tray for 5 to 6 minutes, working in batches, until lightly golden at the edges and firm enough to lift. · 18 min
What to look for: The edges are pale golden and the centers look dry
- Trim sheets
Cool the sheets completely, then trim them to even rectangles with a sharp knife so the layers stack neatly. · 10 min
What to look for: The sheets are flat, cool, and similar in size
- Layer cream
Spread pudding cream over 1 sheet, repeat with the remaining sheets, and press gently so the striped layers stay even. · 10 min
What to look for: Cream reaches the edges and the cake sits level
- Cook cocoa glaze
Melt butter with sugar, milk, and cocoa over low heat, whisking until glossy and smooth, then spread the warm glaze over the top layer. · 10 min
What to look for: The glaze is shiny, pourable, and free of dry cocoa specks
- Chill cake
Chill the cake under a light board weight until the sheets soften and the cream sets into clean stripes. · 4 h
What to look for: The cake is firm, moist, and easy to slice cleanly
- Serve slices
Slice Stefanka into 8 neat pieces with a warm knife and serve cold, when the honey sheets are tender and the cream is firm. · 5 min
What to look for: Each slice shows distinct pale cream and golden cake stripes
Nutrition (per serving)
| kcal | 529 |
|---|---|
| Protein | 9 g |
| Carbohydrates | 75 g |
| of which sugars | 38 g |
| Fat | 23 g |
| of which saturated | 13 g |
| Fibre | 2 g |
| Sodium | 186 mg |
Nutri-ScoreD
Allergens
Contains: gluten, milk, eggs
Storage and reheating
- Fridge: up to 4 days
- Freezer: yes, up to 1 months
- Serve cold from the refrigerator. Thaw frozen slices overnight in the refrigerator and do not heat.
Ingredient substitutions
Honey dough
- Thin flour dough sheet: Use only when honey dough is unavailable, as the cake will lose its classic aroma
Pudding cream
- Milk custard: Use a thick cooked custard so the cake layers stay stable
Cocoa
- Cocoa powder: Use plain unsweetened cocoa for a traditional dark glaze
Sugar
- Fine sugar: Fine sugar dissolves quickly in the cocoa glaze
Milk
- Whole milk: Whole milk gives the glaze a softer shine
