New recipes

Stefanka (Polish honey cake) recipe

Stefanka (Polish honey cake) recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Celebration cakes

This is a classic Polish honey cake, served at every Christmas and Easter, or other family celebrations. It is a moist cake that consists of three layers, a rich buttercream filling, and a chocolate icing.

6 people made this

IngredientsServes: 10

  • For the cake
  • 450g plain flour
  • 200g butter or margarine
  • 3 tablespoons honey
  • 1 egg
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 3 to 5 tablespoons soured cream
  • 250ml English breakfast tea with lemon
  • For the filling
  • 700ml milk
  • 200g caster sugar
  • 2 teaspoons vanilla sugar
  • 6 to 7 tablespoons cream of wheat or fine semolina
  • 250g butter or margarine
  • For the icing
  • 100g dark chocolate
  • chopped walnuts (optional)

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

    For the cake:

  1. Preheat oven to 180 C / Gas 4.
  2. Combine flour with butter, honey, egg, bicarb of soda and baking powder. Mix well till smooth. Transfer into 3 large, rectangular baking tins (about 35x25 cm). Bake each for 15 to 20 minutes.
  3. Remove from oven and set aside to cool. Drizzle with the tea.
  4. For the filling:

  5. In a saucepan, add milk, sugar and vanilla sugar, stirring to dissolve. Once boiling, add cream of wheat and cook, stirring, until the mixture thickens and cream of wheat is cooked.
  6. Beat butter until light in colour and fluffy. Add the milk mixture while still warm, a tablespoon at a time, whisking after each addition. Mix until light and fluffy.
  7. To assemble the cake:

  8. Take cakes out of tins. Spread 1/2 of the filling over one cake, cover with second cake, and spread remaining filling on top. Place the third cake on top.
  9. Melt chocolate in microwave or double boiler and cover the top of the cake evenly. Decorate with chopped walnuts if desired. Let icing set before cutting.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (0)


Miodownik

The perfect cake for the upcoming holidays. There are different names for this delicious cake: Miodownik, Stefanka, grysikowiec. Even you can find me Štefanka. I did not like it, that has a clear tops, why today, slightly different version. The cream is not semolina, but pudding, well and in the end the cake is a color that should be. Rule base for my gingerbread was Royal cake. It came out delicious. The dough must lie a few days in the refrigerator, After this time, but literally melt in the mouth. Writing this post will get the last piece:) I recommend you very much!

Feel free to participate in the Charity “Sweet calendar”!!

  • 600g flour
  • 300g of sugar
  • 4 tablespoons of liquid honey
  • 2 tablespoons of water
  • 2 yolk
  • 300g margarine or butter (in my butter)
  • 1 heaping teaspoon baking soda

Mix flour with baking soda, add chopped margarine and other ingredients and mix to a smooth dough. Divide the 4 equal parts.
Plaque size 25x30cm baking parchment paper. Each part of the dough, roll out to measure plaque (or Wylepić cake bottom lamina).
Bake at 200 ° C for 8 – 10 minutes. After this time, remove and cool. In the same way the other bake 3 tops.
Prepare pudding mass.

  • 350g of sugar (You can give a little less, the cake is pretty sweet)
  • 1 and 1/2 liters of milk
  • 2 sugars with real vanilla
  • 350g butter or margarine (I gave butter)
  • 3 heaped tablespoons of flour
  • 4 heaped tablespoons of potato flour

With a given amount of milk and half a cup of pee stir in the flour. Boil the remaining milk with the sugar and butter. Pour the flour and distributed under vigorous stirring to cook the pudding. Cook for a while, the mass thickens. Cool. Divide the mass on 3 of.
First insert the top honeymoon plaque, him put some weight pudding. Cover with a second counter, put another part of the mass of pudding, cover third party pie honey. Turn out the last part of the pudding and cover the final table top honey. To break the sweetness of the pudding, can anyone top honeymoon, before lining pudding spread plum jam or other favorite. The cake pour chocolate sauce. Freely decorate.

  • 4 tablespoons butter
  • 4 tablespoons of milk
  • 4 tablespoons of sugar
  • 4 tablespoons of cocoa

Boil the milk with the butter and sugar, add the sifted cocoa powder and stir vigorously.


Ukrainian Honey Cake or Polish Honey Cake? [Medivnyk or Miodownik?]

A while back, I shared my family’s Polish plain honey cake recipe. It’s a delicious yet simple honey cake that I serve each year for Christmas and New Year’s. It seems to be atypical as far as honey cake recipes go because there are no spices added to it. More recently, I’ve found that a little bit of orange zest provides a nice dimension to the flavor, so I’ve added that bit to the recipe since first posting it. While doing some additional research on honey cakes–what I’ve always called in Polish, miodownik–I discovered that my family’s miodownik looks to be a close descendant of the Ukrainian medivnyk. I should have known! The family baker who passed down the honey cake tradition is both Ukrainian and Polish.

The typical Polish-style miodownik that I’ve found on the internet is a spiced honey layer cake filled with a “semolina cream” (whip butter into a Cream of Wheat®, milk, and sugar mixture) and topped with a chocolate glaze. I’ve made a similar cake before, but have called it “Stefanka.” It looks like it’s the same thing as the blog Finding Feasts describes so well. Sheesh! Well, I’m sticking to my family traditions and that’s that. But, I will now call my favorite honey cake miodownik, and add on medivnyk to the name too. That should do it. I’m re-posting the recipe for this cake not just to tell you all about the results from my research, which I’m sure are incredibly intriguing, but also because my original post was designed to feed a lot of people. Some would say that it went a little overboard in the quantity department. This time around, I’m posting a scaled down version that makes a simple Bundt cake. Hope you give it a try!

This version, as in the original version, does not contain spices (e.g., cinnamon, nutmeg, cloves), but feel free to add in spices. I’ve come across medivnyk recipes that do include spices, but my family tradition is to save the spices for a different Polish honey-based cake, called piernik, which is the Polish version of gingerbread. Traditions are sometimes so confusing . . . .

Perhaps because of its simplicity, miodownik/medivnyk is a great treat for kids and not just around Christmas or New Year’s. It’s also not too shabby for adults to nibble on either! Below is the printable recipe, and afterwards is a step-by-step illustrated guide to making this delightful cake!


Stefanka (Polish honey cake) recipe - Recipes

There are three main meals in Poland: the morning śniadanie(breakfast), the afternoon obiad (dinner), and the evening kolacja (supper). In between they may be supplemented with a lighter drugie śniadanie(second breakfast) and a podwieczorek (tea time – usually snacks).

Image by Marek Pałach-Rydzy/flickr.com

The traditional Polish breakfast are sandwiches called kanapki, which consist of just one slice of bread (usually fresh and crispy) or toast with butter (masło) and toppings such as cold cuts (generally called wędlina), meat spreads, the Polish sausage (kiełbasa), tomatoes (pomidory) and sliced pickles (ogórki). Twaróg, a Polish farmer’s cheese (ser), is the breakfast classic and comes in many forms. Twaróg can be eaten plain, with salt (sól), sugar (cukier), or honey (miód). It can also be mixed with chives. Eggs (jajka) are served often as the main breakfast item, mostly soft-boiled (gotowane na miękko) or scrambled (jajecznica). You will also see hot dogs (parówki) on the plates without rolls. Hot oatmeal, muesli or breakfast cereal with milk (mleko) are very common, especially for kids. Jam (dżem) spreads are popular for a quick breakfast, including plum, raspberry, strawberry and black or red currant spreads. Breakfast drinks include coffee (kawa), milk (some areas may serve fresh milk from their own cows), hot cocoa (kakao), or tea (herbata). Traditionally, the Poles avoid heavy-cooked foods for breakfast. For the most part, one will not see fried meats or potatoes in a classic Polish breakfast. Emphasis is placed on a large variety of foods to satisfy everyone at the breakfast table.

Since most people work till 3 p.m. or 4 p.m. they usually have their dinner right after they are done working. On weekends it is customary to have dinner earlier, usually anywhere between noon and 2 p.m. Typically obiad is a two-course meal, where a soup precedes a meat (or fish) dish with potatoes or rice. Soup usually starts off the meal, such as Barszcz a red beet soup, served with stuffed dumplings or a fermented rye soup called Żurek. Also chłodnik, a cold vegetable soup in sour milk, is usually served in the summer. Some other soups are popular and these include grzybowa (wild mushroom), ogórkowa (pickle) and kapuśniak (cabbage). Favorite appetizers include smoked salmon (łosoś wędzony), smoked eel (węgorz wędzony), herring (śledź) in various forms, salmon, caviar and the authentic Polish cold cuts and sausages.

The authentic Polish salad is the surówka, which consists of grated vegetables like cabbage (kapusta), red cabbage (czerwona kapusta), carrots (marchewka), leeks (pory) and apples (jabłka). A tasty but simple salad is mizeria, sliced raw cucumbers in sour cream or yogurt. Tomatoes in Poland are among the best in the world so any salad should taste exceptional!

The main meal in Poland nearly always consists of some type of meat. Pork (wieprzowina) is the national meat of Poland and many main course dishes will have it. Pork can appear as a boneless chop (kotlet schabowy) or pork loin (pieczeń), which is usually served with some type of sauce. This sauce can be sos myśliwski which is usually a sweet sauce with raisins and honey among other ingredients. Another sauce is sos grzybowy, a wild mushroom delicacy. Traditional Polish poultry is (kurczak) a Polish style chicken and duck (kaczka) filled with apples. The chicken is filled with a stuffing of liver, rye bread, egg, butter, spices and parsley springs roasted in the oven. The duck is rubbed with marjoram, filled with apple sections and also roasted in the oven, often basted with water and red wine.

Polish fish dishes are very tasty. They feature a variety of types of fish: eel, pike, perch, sturgeon, sea fish, and many others. The fish can be cooked many different ways: boiled, fried, roasted, fried in breadcrumbs, and served with delicious stuffing and sauces. Karp is especially popular and it is served in different varieties, such as fried or in grey Polish sauce with raisins and almonds. Karp is also a very traditional Christmas dish.

Desserts consist of either cake or ice cream. Apple cake (szarlotka), which my mom makes very well, is extremely popular. Cheesecake (sernik), which tends to be way fluffier than you would find in the US and poppy seed rolls (makowiec), which are a favorite with the adults. There are also layer cakes, apple tarts, eastern cakes, cream cakes and doughnuts which you can find at any bakery. My mother is an exceptional baker and makes all of these desserts right in her own kitchen!

The Polish evening meal usually resembles a morning breakfast but when there is a formal event such as a birthday or a name day it usually turns into a dinner party. Pierogi (dumplings stuffed with meat, sauerkraut, mushroom, cheese or fruit) is a very popular dish served at dinner time. Another dish (one of my favorites) is crepes stuffed with farmer’s cheese called (naleśniki) is cheese mixed with eggs and sugar to make a sweet filling which tastes like a desert but is just as good for dinner.

I hope you are ready to try some Polish cuisine. Enjoy and let me know if you need any recipes – I will be happy to share them with you.

Do następnego razu! (Till next time…)

Build vocabulary, practice pronunciation, and more with Transparent Language Online. Available anytime, anywhere, on any device.


Kholodets

This is a unique cold dish which Ukrainians cook both as everyday and festive meal. In short, kholodets is a jellied meat broth that includes pieces of meat and sometimes vegetables. There are also recipes for the fish jelly made based on fish broth. So kholodets is a traditional Ukrainian appetizers that resembles salted jelly and can be eaten alone or served with mustard/horseradish.

The irony of this dish is that though kholodets takes a long time to cook (including long thermal treatment) it preserves a large amount of minerals, vitamins, and nutrients. For example, ready-made kholodets contains a large number of:

- B-group vitamins (useful for blood and nervous system)

- Lysine amino acid (promotes immunity)

- Polyunsaturated fatty acids (improve nervous system function)

- Glycine (useful for brain cells)

- Collagen (enhances skin condition).

All these helathy components contain in kholodets following the classic recipe. If you add to kholodets some vegetables, herbs or other foods, you can further enhance the useful properties of the dish. The main rule of Ukrainian housewives is to use only fresh ingredients.

It is believed that the first recipe for kholodets appeared in Northern Ukraine where hunting was widespread. Hunters took kholodets, smoked meat and dried fish along because they knew that at any moment the jelly could become a nutritious soup. They knew about the healthy benefits of the meat broth, which was thoroughly boiled for the best jelly-forming ability. Moreover, it was the long-time cooking that allowed to get out of meat and bones those useful substances that could not be found in other foods.

In Kyivan Rus it was customary to cook the nourishing jelly the next day after big feasts. Cooks gathered meat left from the feast, boiled it, poured the prepared mass into molds and cooled it. At first such a jelly was considered a second-rate meal which was eaten mostly by servants. But in a short time, kholodets was eaten by absolutely everyone.

After several centuries of culinary experiments, kholodets variations can be found in different cuisines of the world. For example, the French cook kholodets using the classic recipe while adding vegetables and boiled eggs. In some countries there are recipes for sweet khodelts where coffee, cocoa, fruits, and chocolate are added.


Pliatsok – Exquisite Ukrainian dessert, the king of Western Ukraine bakery

Pliatsky are one-of-a-kind bakery traditional for Western Ukraine. They represent something betwixt and between pies and cakes. In Lviv and Ternopil there is a dialectic word interpretation – “pastry that includes crusts, creams, and fillings.” It is no wonder that pliatsky are so loved by Ukrainians. They incorporate the best eating qualities of pies and cakes. The peculiarity of pliatsky lies in the combination of different tastes, which makes them extremely flavorful and breathtakingly tempting. Up to now, there is no holiday without this bakery in many regions of Lviv, where people especially value traditions. Many goodwives cook several kinds of pliatsok to surprise their guests.

The name of this delicious dish has Polish roots, while different recipes of pliatsok were diversified and refined by Galicia's Ukrainians. In Transcarpathia pliatsky are called “tisto.”

When cut in half, pliatsok has a bright, at times an elaborate pattern which resembles an embroidered shirt (vyshyvanka) owing to many colorful crusts and fillings. It is believed that to eat a really good cake, you’ll need to open your mouth widely - since pliatsok should be very high.

Pliatsky have both simple and quick recipes for every day as well as refined and special ones for holidays. They can be multi- and single-layered. Pliatsky are baked using different kinds of dough. It can be biscuit and yeast-fermented dough as well as puff and short crust pastry. They have a wide variety of interesting and unique creams and fillings, such as poppy seeds, nuts, fruits, dried fruits, honey, cheese, rum, brandy, etc. In recent times it became popular to add the pieces of marshmallow and marmalade inside pliatsky.

Moreover, this dessert has a plethora of unusual names such as “Morning dew”, “Three wishes”, “Chocolate chest”, “Firework”, “Halva kiss”, and many more.

Pliatsky are baked at full length and width of a baking tray which in Poland and Lviv region is called brytvanka or deko, while in Transcarpathia – tepsha. When baked, pliatsok is cooled in a baking tray, and then cut into portions in the form of squares or triangles.

Pliatsky are usually baked for important holy days – Christmas, Easter, and Memorial Day which is held in Transcarpathia on the first of November. They are also cooked for weddings, counting from 5 up to 15. It is believed that the more is the quantity of pliatsky on a wedding table, the more abundance newlyweds will have.

Traditional pliatsky have gained the hearts of several generations of Ukrainians, while new versions of Galicia delectables are not inferior in quality and taste. Whichever recipes you decide to try, you’ll be thrilled to bits.

Fill your home with a tempting smell of Lviv bakery! Enjoy the taste of Western Ukraine!

Have you liked the article about luscious dessert from Western Ukraine - pliatsok?

Join and follow us on social media to keep up-to-date with our freshest recipes, cooking tips, and entertaining articles related to the Ukrainian people, culture, and traditions!

Find us on Facebook, Instagram, Pinterest, Yummly, etc. to comment and share your favorite Ukrainian recipes with friends and relatives!


Regional Festival of Meat Poultry Dishes in Nidzica 6.07.2014

For the fourth time Nidzica hosted a Regional Festival Dishes with Meat Poultry.
In this year's competition struggles was the main raw material of traditional breeds of poultry, geese, ducks, hens and cockerels, whose breeding and diet is a natural and traditional. Professional chefs prepared a "best dish of geese," amateur cooks' best dish
duck ".
Assessment made by a professional jury chaired by Mr. Gzegorz Russak.
The jury deliberated also:
 Mr. Igor Hutnikiewicz - Director of Quality Policy Marshal Office of Warmia and Mazury in Olsztyn
 Mrs. Katarzyna Majewska - prof. UWM, Department of Chemistry and Processing Plant
 Mrs. Beata Szmatowicz - Polish Academy of Sciences
 Mrs. Danuta Komar - School of Gastronomy and Food in Olsztyn
In the category of the contest "The best dish of duck" - individuals appeared:
 Przemyslaw Szymanski from Nidzica with the dish "Duck from Nidzicas fields, orchards and meadows"
 The team "Orłowianki" the dish "Duck in Lawyer's Way"
 Circle of Rural Housewives' from Mroczno with the dish "Variations on the ducks"
 The team "Radominianki" with the dish "Duck in a Polish Way"
 The team "Frąknowo" with the dish "duck legs with mashed carrot-celery truffle and cherry sauce - currant"
 The team "Waszulki" with the dish "Stuffed Duck"
The winners of the contest:
and the Marshal Cup - Przemyslaw Szymanski's dish "Duck from Nidzica fields, orchards and meadows"
II - place - team "Radominianki" the dish "Duck in a Polish Way"
III - place - Circle of the Rural Women from Mroczno for the dish "Variations on a duck."
Professional chefs from restaurants
and agritourism farms also took part in the competition in the category "The best dish
from goose ":
 Inn "Over Sandel" from Lubawa with food "Goose with spinach and offal"
 Agrotourism farm "Kalinówka" from Pietrzwałd near Ostróda withthe dish "Goose stomachs smoked plum sauce served on buckwheat blin '
 "Krys-Stan" from Olsztyn with the dish "Goose breast in cherry glaze with the addition of polenta"
 Hotel Restaurant "U Komtura" from Nidzica withthe dish "Goose breast stuffed with apples brushed blackberries"
 Inn Myśliwski from Wiknao near Nidzica with the dish "Goose roast in the oven"
 Training and Recreation "Old Farm" from Tumiany near Barczewo with the dish "Pierogi feast Starofolwarczna"

The winners of the contest:
and the Cup of the Marshal - The Inn "Over Sandel" from Lubawa for the the dish "Goose with spinach and offal"
II - Place - Inn Myśliwski from Wikno near Nidzica for the dish "Goose roast in the oven"
III - place - Training and Recreation "Old Farm" from Tumiany near Barczewo with fthe dish "Pierogi feast Starofolwarczna"
Local chefs from local institutions and organizations paricipated also in the competition for "The best chicken soup" :
 Polish Association for the Mentally Handicapped "Circle" in Nidzicy
 Team of Rural Housewives' AleBabki "from the village Wietrzychowo,
 Social Welfare Centre in Nidzica,
 Agrotourism farm "Pod Akacjami" from Nidzica,
The victory was decided by the audience, who after tasting competition dishes, emerged the winner. It was the Team of Rural Housewives 'AleBabki' from the village Wietrzychowo, which won the Cup of the Marshal for 'Delicious countrybroth".
The festival was accompanied by a fair natural products, traditional
and regional authorities, including members of the network "Culinary Heritage Warmia-Masuria Powiśle" as well as the presentation of regional handicrafts and artistic performances.
The event was organized by Selfgovernment of Warmia Mazury Region, City Hall
in Nidzica, Nidzica Cultural Centre.


Watch the video: Polska sałatka warzywna (June 2022).


Comments:

  1. Fullere

    I am assured, that you are mistaken.

  2. Fyodor

    Quite, anything can be

  3. Akirisar

    I can't take part in the discussion right now - I'm very busy. But I will return - I will definitely write what I think.

  4. Tredway

    I fully share her point of view. In this nothing in there and I think this is a very good idea. Fully agree with her.

  5. Nazeem

    Today I read a lot on this issue.

  6. Arashinos

    It cannot be!



Write a message