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–+ servings
various plates with sliced piernik cake

Old-Style Polish Gingerbread Cake - Piernik Staropolski

Sylwia Vaclavek
A classic Polish Piernik Staropolski made with matured honey dough, warm spices, and a chocolate glaze finish. A festive, make-ahead Christmas cake.
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Prep Time 1 hour
Cook Time 45 minutes
Resting dough 28 days
Total Time 28 days 1 hour 45 minutes
Course Dessert
Cuisine Polish
Servings 16
Calories 602 kcal

Equipment

  • mixing bowl
  • saucepan
  • whisk, spatula
  • food processor
  • 9x13 baking pan
  • parchment paper
  • long serrated knife
  • pastry brush
  • wire rack
  • plastic wrap, foil

Ingredients
 
 

For the dough

  • 1 cup unsalted butter browned
  • 1 ⅓ cups brown sugar
  • 1 ¼ cups honey
  • 4 large eggs
  • 4 cups all-purpose flour
  • 2 cups light rye flour
  • 2 teaspoons baking soda dissolved in 2 tbsp warm milk
  • 2 tablespoons warm milk
  • 2 tablespoons coco
  • ½ teaspoons salt
  • 1 orange and lemon zest

Spice mix

  • 1.5 teaspoon cinnamon
  • 1.5 teaspoon ginger
  • ½ teaspoon cloves
  • ½ teaspoon allspice
  • 2 teaspoons cardamom
  • ¼ teaspoon nutmeg
  • ¼ teaspoon black pepper

For the filling

  • 150 g hazelnuts toasted and very finely ground
  • 100 g cream cheese
  • 3 tablespoons honey
  • 2 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • Pinch salt
  • orange zest
  • 1 cup plum jam thick
  • 3 tablespoons espresso

For the Chocolate glaze

  • 120 g dark chocolate
  • 60 g butter

Instructions
 

  • Brown the 1 cup unsalted butter in a saucepan until nutty and golden. Let it cool slightly.
  • Whisk the 1 ⅓ cups brown sugar and 1 ¼ cups honey into the warm butter until smooth.
  • Add the 4 large eggs, one at a time, mixing well.
  • In a separate bowl, combine the 4 cups all-purpose flour and 2 cups light rye flour, 2 tablespoons coco, 1.5 teaspoon cinnamon, 1.5 teaspoon ginger, ½ teaspoon cloves, ½ teaspoon allspice, 2 teaspoons cardamom, ¼ teaspoon nutmeg, ¼ teaspoon black pepper, 1 orange and lemon zest, and ½ teaspoons salt. Add 2 teaspoons baking soda to the 2 tablespoons warm milk.
  • Stir the dry ingredients into the wet mixture until a thick, sticky dough forms. Add the baking soda mixture.
  • Transfer the dough to a container, press plastic wrap directly onto the surface, cover tightly, and refrigerate for 2–4 weeks to mature.
  • Preheat oven to 350°F (175°C)
  • Line a 9×13 pan with parchment paper.
  • Spread the dough evenly in the pan.
  • Bake for 35–45 minutes, until set and fragrant.
  • Cool completely in the pan, then chill briefly if needed for easier slicing.
  • Toast the 150 g hazelnuts until fragrant and remove most of the skins.
  • Grind them finely in a food processor.
  • Add 100 g cream cheese, 3 tablespoons honey, 2 tablespoons heavy cream, ½ teaspoon vanilla extract, Pinch salt and orange zest.
  • Process until thick and spreadable.
  • Chill 30–60 minutes to firm up.
  • Trim domed tops if needed so layers stack flat.
  • Slice the cake horizontally into 3 even layers using a long serrated knife.
  • Place the bottom layer on a board.
  • Lightly brush with3 tablespoons espresso.
  • Spread a thin layer of1 cup plum jam.
  • Add a thin, even layer of hazelnut filling.
  • Top with the second cake layer.
  • Brush with espresso, spread plum butter, and the hazelnut filling.
  • Add the final cake layer.
  • Brush lightly with espresso and spread a thin layer of plum butter only.
  • Wrap tightly in parchment, then foil.
  • Place a light weight on top.
  • Let rest 2-3 days at cool room temperature or in the fridge.
  • Melt 120 g dark chocolate with 60 g butter for the glaze.
  • Pour over the top and smooth gently.
  • Decorate with chopped hazelnuts and candied orange peel.

Notes

Give the dough time - the long resting period isn’t optional. That’s where the flavor develops. 
Chill before slicing - a short chill makes the cake much easier to level and cut into clean layers.
Let it rest before glazing - give the assembled cake at least 2-3 days before adding the chocolate glaze.
 

Nutrition

Serving: 1sliceCalories: 602kcalCarbohydrates: 83gProtein: 9gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 88mgSodium: 281mgPotassium: 287mgFiber: 5gSugar: 46gVitamin A: 628IUVitamin C: 1mgCalcium: 66mgIron: 4mg
Keyword gingerbread, gingerbread cake, piernik, piernik staropolski
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