Stefánia cake is a Dobos without the caramel. Stefánia can be filled with chocolate buttercream or Párizsi krém, and the top dusted with raw cocoa powder. Stefánia has one more layer than the Dobos, making it a six layer cake. To support 6 layers of cream, Stefánia has to have stable cake layers. I have seen two egg recipes that look more like cookie layers, but these cannot be as good as the Dobos. The starch component in Dobos, either from potato or from corn strengthens the cake layers and make for neat slices. This cake is best when thoroughly chilled.
This was a spur of the moment decision to make something for the love of my life last night and not having disposable aluminum pans, I baked the cake layers on parchment lined, buttered cookie sheets. The cake ended up rather small, but I was able to fit three layers on my cookie sheet.
STEFANIA CAKE
1 cup flour, sifted3/4 cup potato starch
1 cup sugar
9 eggs
1 tsp finely grated lemon zest
1 batch of cocoa buttercream
6 disposable aluminum cake pans
parchment paper
cooking spray
raw cocoa powder for dusting
• Preheat the oven to 350F.
• Line the six cake pans with parchment paper and spray with cooking spray.
• In a bowl, sift together the flour and potato starch.
• Add the grated lemon zest.
• In a large bowl beat the egg yolks and 1/2 cup of the sugar for 5 minutes.
• Gradually add the flour and potato mix to the yolk mixture.
• Wash the beaters and beat egg whites to soft peeks.
• Add the remaining 1/2 cup sugar and beat to stiff glossy peaks.
• Stir some beaten egg white into the batter.
• Gently fold in the remaining whites.
• Place the batter in the parchment lined cake pans.
• Bake at 425F for 5-6 minutes or until light golden.
• Remove from oven, loosen the edge and invert on wire racks.
• Peel off paper and let the cake layers cool completely.
• Fill the layers and spread the top evenly with cocoa buttercream.
• Dust the top with raw cocoa powder.
• Chill thoroughly before slicing
