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Fragrant honey spice pastry, fruity plum jam and crunchy, delicate nut chocolate glaze are combined in the Piernik Staropolski. It tastes incredibly fluffy, light, soft and is very aromatic. The popular Polish gingerbread cake brings a great change to your cookie plate during the Advent season. You can find a detailed Piernik Staropolski recipe with the exact quantities and step-by-step instructions below.
What is Piernik Staropolski?
Piernik Staropolski is a traditional Polish Christmas pastry. Similar to the Tula pryanik or Pokrovsky pryanik, it is a filled gingerbread, which can also be described as a cake.
The Piernik is made from a mature honey spice dough. After baking, it is filled with jam, covered with chocolate glaze and decorated with nuts.
Allow gingerbread dough to mature
The dough for the Piernik Staropolski should be left to mature in the fridge for at least 1 week. During this time, all the spices it contains develop their aroma and taste. This makes the gingerbread cake particularly delicious and fragrant.
You can even store the dough in the fridge for up to a month. It is best to prepare it in advance and make the gingerbread cake just before Christmas.
The dough also becomes firm and no longer viscous after chilling. This makes it easy to roll out.
Quick recipe variant
There are also quick recipes for the Piernik Staropolski, according to which the dough is turned into gingerbread cake immediately after preparation.
To do this, line a loaf pan with baking paper, pour the viscous dough into the pan and bake it, similar to a pound cake.
Once the gingerbread has cooled, cut it lengthwise into three cake layers. Spread jam on two of them and stack them on top of each other. Then cover the Piernik Staropolski with chocolate glaze and decorate with nuts, similar to the vegan nut cake.
This Piernik Staropolski is
- spicy sweet,
- fluffy,
- light,
- tender,
- soft,
- delicious,
- very aromatic,
- made from matured honey spice dough,
- filled with fruity jam,
- covered with chocolate and nuts,
- easy to make,
- keep for a long time,
- even tastier in the next few days,
- perfect for the Advent season, alongside angel eyes cookies, walnut ghriba or filled gingerbread hearts,
- classic Christmas pastry from Polish cuisine.
Classic Piernik Staropolski recipe
The classic Piernik Staropolski recipe, which you can find in the recipe box at the end of this post, is pretty simple. However, you should start preparing the dough in good time. It needs to be left to mature for at least 1 week.
Step 1:
To make the dough, heat honey, butter, sugar and spices until everything has melted. Once the honey mixture has cooled slightly, stir in milk and egg. Now add flour and baking soda and mix to form a viscous batter, which you leave to stand in the fridge for 1 week.
Step 2:
Then roll out the dough into a large rectangle, bake it and leave it to cool. Now cut it into three pieces, spread jam on two of them and stack all three on top of each other.
Step 3:
To make the chocolate glaze, melt chocolate and butter together. Then stir in roasted and chopped walnuts.
Step 4:
Now coat the gingerbread cake with the chocolate glaze and leave to rest for at least 24 hours.
How to make Polish gingerbread cake: tips and tricks
- The amount of flour specified in the recipe may vary. Only add as much flour to the liquid mixture in portions until you have a viscous batter.
- The dough will firm up after chilling.
- You can store the gingerbread dough in the fridge for up to a month.
- The Piernik Staropolski is traditionally filled with plum jam. It combines best with the spice dough. Alternatively, you can also use a different jam.
- You can use milk chocolate instead of dark chocolate.
- You can coat the gingerbread cake with the chocolate glaze first and then sprinkle with nuts.
- You can use other nuts or almonds instead of walnuts.
- Store the Piernik Staropolski in an airtight container in a place that is not too warm.
Did you make the Piernik Staropolski using this recipe? I look forward to your results, your star rating and your comments below on how you liked the Polish gingerbread cake.
Try these Christmas recipes too:
- Edible cookie dough recipe – orange flavor
- Burgenland cookies – sweet highlight on the cookie plate
- Speculoos recipe – how to make spiced speculaas cookies
Piernik Staropolski (Polish gingerbread cake)
Ingredients
- 165 g honey
- 85 g butter
- 75 g sugar
- 1 egg
- 40 ml milk
- approx. 320 g flour
- 5 g baking soda (sodium bicarbonate)
- 1 tsp cinnamon
- 1 tsp ginger powder
- 1/2 tsp ground cardamom
- 1 pinch of nutmeg
- 1 pinch of ground cloves
- 1/4 tsp salt
- 1 pinch of black pepper
- flour for the work surface
for the filling
- 300 g plum jam
for the nut chocolate glaze
- 120 g dark chocolate
- 50 g butter
- 30 g walnut kernels
Instructions
- Place honey, butter, sugar, cinnamon, ginger powder, cardamom, nutmeg, cloves, salt and pepper in a small saucepan and heat (do not boil!) slowly over a low heat, stirring until the sugar and butter have dissolved.
- Remove the honey mixture from the heat and leave to cool to lukewarm.
- Add milk and egg to the honey mixture and mix.
- Mix flour with baking soda, add it to the honey mixture in batches and mix to form a viscous batter.
- Pour the batter into a sealable container, seal it and put it in the fridge for a week.
- Then roll out the dough on a floured sheet of baking paper to a large rectangle approx. 5 mm thick and bake the cake in a preheated oven at 338 °F (170 °C) for approx. 15 minutes.
- Leave the gingerbread to cool and cut it into three equally sized cake layers.
- Heat jam briefly if it is too firm so that it becomes more liquid.
- Spread two of the cake layers with the jam, stack them on top of each other and place the third cake layer on top without the jam.
Preparation of the nut chocolate glaze
- Roast walnuts in a pan or in the oven, leave to cool and chop coarsely.
- Slowly melt dark chocolate and butter together.
- Add the chopped walnuts to the chocolate glaze and mix.
- Coat the gingerbread cake with the nut chocolate glaze.
- Leave the Piernik Staropolski to rest in a cool place for at least 24 hours.
Notes
- The amount of flour specified may vary. Only add as much flour to the liquid mixture in portions until you have a viscous batter.
- The dough will firm up after chilling.
- You can store the gingerbread dough in the fridge for up to a month.
- The Piernik Staropolski is traditionally filled with plum jam. It combines best with the spice dough. Alternatively, you can also use a different jam.
- You can use milk chocolate instead of dark chocolate.
- You can coat the gingerbread cake with the chocolate glaze first and then sprinkle with nuts.
- You can use other nuts or almonds instead of walnuts.
- Store the Piernik Staropolski in an airtight container in a place that is not too warm.
- Note the detailed tips and tricks for making the Piernik Staropolski at the top of the article.
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