Steliana Cake

Steliana Cake: A Delicacy with Nuts and Hazelnuts

When it comes to family celebrations, a special cake can turn any occasion into a memorable moment. Today, I will present you with the recipe for a delicious cake called "Steliana Cake," which combines flavorful nuts with a fine hazelnut cream, covered with a decadent chocolate glaze. This recipe is perfect for celebrating a loved one's name day, but also for any other celebration. Let's begin this culinary adventure!

Preparation time: 3 hours
Baking time: 35 minutes
Total time: 3 hours 30 minutes
Number of servings: 15

Ingredients

For the base:
- 5 eggs
- 1 pinch of salt
- 4 tablespoons sugar
- 2 tablespoons flour
- 7 tablespoons ground nuts
- 1 packet baking powder

For the hazelnut cream:
- 3 egg yolks
- 300 ml milk
- 3 tablespoons sugar
- 2 tablespoons flour
- 100 g butter
- 1 packet Bourbon vanilla sugar
- 1 tablespoon roasted and ground hazelnuts

For the syrup:
- 400 ml water
- 3 tablespoons sugar
- Rum essence to taste

For the chocolate glaze:
- 100 g assorted chocolate (white, milk, and dark)
- 2 tablespoons cream

For decoration:
- 200 ml liquid cream
- Colored sugar (yellow)
- A few hazelnuts
- A little chocolate glaze

Step by Step: Preparing the Steliana Cake

1. Preparing the Base

Start by preparing the base. In a large bowl, beat the egg whites with a pinch of salt using a mixer until a consistent foam forms. Gradually add the sugar, continuing to mix until you get a shiny meringue. This step is essential for creating an airy base.

Add the egg yolks one at a time, mixing gently after each addition. Incorporate the baking powder, flour, and ground nuts using a spatula. It is important to mix from the bottom up to maintain the aeration of the mixture.

Pour the batter into a round pan lined with baking paper and bake in a preheated oven at 160°C (low heat) for about 35 minutes. Check with a toothpick if it is done: if it comes out clean, the base is perfectly baked. Let it cool completely.

2. Preparing the Syrup

While the base is cooling, prepare the syrup. In a saucepan, combine the water and sugar and let them simmer over low heat for 5-10 minutes, stirring occasionally. Once the syrup has thickened slightly, remove it from the heat and add the rum essence. Let it cool.

3. Preparing the Hazelnut Cream

For the hazelnut cream, mix the egg yolks with the sugar, vanilla sugar, and flour using a whisk. Gradually add the warm milk, stirring continuously to avoid lumps. Cook the cream over low heat, stirring constantly, until it thickens.

Once the cream is ready, remove it from the heat and add the butter and roasted ground hazelnuts. Mix well and let the cream cool to room temperature.

4. Preparing the Glazed Hazelnuts

Meanwhile, you can prepare the glazed hazelnuts. Roast a few hazelnuts in a pan, without oil, with a little salt, until fragrant. Let them cool and remove their skins.

5. Preparing the Chocolate Glaze

For the chocolate glaze, melt the assorted chocolate in a saucepan over a double boiler. Once melted, let it cool slightly so you can handle it without burning yourself. Dip the hazelnuts in the melted chocolate and place them in the fridge until they harden.

6. Whipping the Cream

Whip the liquid cream until it becomes firm. Then, mix the cream with the remaining melted chocolate, adjusting the amount of cream according to the desired consistency. I recommend adding about 2 tablespoons of cream for a slightly creamy result.

7. Assembling and Decorating the Cake

Cut the base into two or three layers, depending on your preference. Soak each layer with the prepared syrup. Fill between layers with the hazelnut cream, ensuring it is evenly distributed.

Cover the cake with the chocolate glaze, making sure it is evenly coated. Decorate with whipped cream flowers, glazed hazelnuts, and sprinkle colored sugar for a festive look.

Let the cake chill in the fridge until serving, so the flavors intensify.

Serving

The Steliana Cake is perfect to be served alongside a cup of aromatic coffee or herbal tea. You can also try pairing it with a glass of sweet wine, which will complement the rich flavors of the cake.

Practical Tips

- Ingredient selection: Use fresh, high-quality hazelnuts to achieve an intense flavor in the cream. Bourbon vanilla sugar adds a distinct and refined note.
- Variations: If you wish, you can replace hazelnuts with pecans or pistachios for a different note. You can also add a splash of orange essence to the syrup for an extra flavor.
- Storage: The cake keeps well in the fridge for 3-4 days, but is best consumed on the first day.

Nutritional Benefits

The Steliana Cake offers a delicious combination of protein from eggs and healthy fats from hazelnuts. Nuts are an excellent source of antioxidants, vitamins, and minerals, while the cream adds a touch of creaminess that makes it irresistible. However, moderate consumption is recommended, considering the calorie content.

Frequently Asked Questions

1. Can I replace the egg whites with a plant-based substitute?
Yes, you can use an egg replacer to make the cake vegan, but the texture will be different.

2. How long can the cake be stored?
The cake can be stored in the fridge for 3-4 days, covered to prevent drying out.

3. What can I do if I don't have assorted chocolate?
You can use dark chocolate or milk chocolate, but make sure to adjust the amount of sugar according to the sweetness of the chocolate.

Personal Story

This cake recipe was inspired by a special birthday of my sister, where every detail was thought out with love and care. Each bite of this cake brings sweet memories and moments of joy, turning a simple dessert into a celebration of life.

Enjoy and don't forget to share this cake with your loved ones!

 Ingredients: For the base we need: 5 eggs, a pinch of salt, 4 tablespoons of sugar, 2 tablespoons of flour, 7 tablespoons of ground walnuts, a packet of baking powder. For the hazelnut cream: 3 egg yolks, 300 ml of milk, 3 tablespoons of sugar, 2 tablespoons of flour, 100 g of butter, a packet of Bourbon vanilla sugar, 1 tablespoon of roasted and ground hazelnuts. For the syrup we need: 400 ml of water, 3 tablespoons of sugar, rum essence to taste. For the chocolate glaze: 100 g of assorted chocolate (white, milk, and dark according to taste), 2 tablespoons of whipped cream. For decoration we need: 200 ml of liquid cream, colored sugar (yellow), a few hazelnuts, a little chocolate glaze.