A process for the production of a shelf-stable bakery product comprising a) preparation of a first batter containing sugar, flour, oils and/or fats etc.; b) emulsification and dosing of the first batter on a baking surface; c) steaming the first batter to form a layer of semi-baked mixture; d) dosing of a filling inside the layer of semi-baked mixture of step c), placed in a baking mold and thus obtaining an open filled semi-finished product; e) preparation of a second batter containing sugar, flour, fats and/or oils etc.; f) emulsification and dosing of the second batter on the open and filled semi-finished product of step d), thus obtaining a covered and filled semi-finished product; g) steam baking the product obtained in step f) to form a baked and filled bakery product; h) cooling; and i) packaging.