The Czech cake is also called Stefanka in Poland. This is one of the Poles’ favorite cakes that combines pleasant sweetness with a light consistency. The countertops are postponed with a cream based on semolina, which is why baking is velvety. Nuts, which are decorated with the top of the dessert, give more taste and crunchy texture.
The Czech cake is nothing more than a honey podded with a delicate grits. Interestingly, this baking inspired another dessert from the 18th century. The cake is a simpler version of the Armenian Marlenkapopular in the Czech Republic. According to Armenian – Georgius Deodatus Damascenus, he founded the first Czech cafe on the territory of Prague and baked Marlenek in it. The Czech cake was created by another Armenian – Gevorg Avetisyan – who refreshed the recipe only in the mid -1990s.
In the past, Marlenka was one of the cheapest desserts to do, because she contained honey and semolina easily available at that time. Today, most people reach for simplified Recipe for a Czech cake. It is not complicated to do, because it is enough to prepare thin layers of honey dough and sweet grits. Then you just need to put the cream tops and decorate with chocolate coating and crushed nuts.
Ingredients:
Cake:
- 470 g of cake flour,
- a teaspoon of baking soda,
- 110 g of fine sugar,
- 4 tablespoons of liquid honey,
- 4 yolks,
- 3 tablespoons of Greek yogurt or cream,
- A spoon of butter.
Cream:
- liter of milk,
- approx. 170 g of fine sugar,
- 9 tablespoons of semolina,
- a few drops of vanilla aroma,
- 200 g of butter,
- A pinch of salt.
Decoration:
- 80 g of dark chocolate,
- 80 g of cream cream 30%,
- 60-80 g of chopped walnuts or hazelnuts.
Method of performance:
Prepare the cake. Sift flour with baking soda onto the board. Add sugar, stick the yolks, pour in honey, add yogurt and butter. Knead the dough and form a ball from it. Wrap in cling film and put in the fridge for about 2 hours.
After this time, remove Dough, divide into 4 equal parts. Roll out each square and transfer to baking tray lined with a 22 x 22 cm baking paper. Bake any dough for about 10 minutes In the oven preheated to 180 degrees Celsius in up-down mode, and then completely cool.
Make a cream. Pour the milk into a saucepan, pour sugar, semolina and salt. Bring to a boil, stirring constantly. Cook for about a minute (stirring constantly), remove from heat and cover the dish with a plate or cling film. Leave to cool. Beat the soft butter to a fluffy mass. After a spoon, add a completely cooled pudding with groats. Mix to combine into a smooth cream.
Fold the Czech cake. Brush the first honey countertop with cream evenly. Cover with another top and smear with the mass again. Do this until the ingredients are finished – the last layer should be the dough top. Put the cake in the fridge for cooling.
Prepare the decoration. Pour the cream into the pot and heat. Add chopped chocolate and mix to combine the ingredients into a liquid topping. Slightly cool the top of the dough and sprinkle with chopped nuts. After another 20 minutes of cooling in the fridge, a Czech cake with a mass of semolina will be ready to serve guests.
Source: Naz NowoKuje.pl, Sazemer.pl
