Seven Sisters Cake (Ciasto Stefanka or Stefania Torta)
A specialty Polish or Hungarian seven sisters torte is prepared with seven delicate layers of sponge cake and a rich cocoa buttercream.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 350 F.
-
Cream 1/2 pound butter and 1 cup sugar, then beat in 4 eggs, flour, salt, and 1 teaspoon vanilla until smooth.
-
Lightly coat the bottoms of seven 8-by-4-inch disposable aluminum loaf pans with cooking spray.
-
Weigh the batter, divide it by 7, and pour equal portions into each pan.
-
Bake for 7 minutes until the edges are lightly brown, then cool for 5 minutes, and invert onto a rack to cool completely.
-
For the buttercream filling, beat 1/2 pound butter until fluffy, then add 2 1/2 cups confectioners' sugar and beat for 3 minutes.
-
Beat in 1 pasteurized egg or whipping cream for 2 minutes, then stir in 1/3 cup cocoa powder and beat until combined.
-
For the cocoa glaze, combine 4 tablespoons melted butter, 4 tablespoons cocoa powder, hot water, 2 cups confectioners' sugar, and 1 teaspoon vanilla until smooth.
-
Assemble the cake by layering one cooled cake layer, spreading with 1/7 of the buttercream filling, and repeating for all 7 sponge layers, leaving the top and sides bare.
-
Pour the cocoa glaze over the cake top, spreading any overflow around the sides to cover completely, and chill until set.