Best 2 Russian Mazurka Cake Recipes

In the realm of delectable desserts, the Russian mazurka cake stands as a true masterpiece, captivating taste buds with its exquisite flavors and elaborate decoration. Originating from the heart of Russia, this multi-layered cake is a testament to the country's rich culinary heritage. With its intricate designs, vibrant colors, and symphony of textures, the Russian mazurka cake is not just a dessert but an edible work of art. As you embark on a culinary journey to recreate this masterpiece, let us guide you through the essential steps, ensuring that your mazurka cake becomes a centerpiece of your next special occasion, leaving your guests in awe of your culinary prowess.

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MAZURKA - RUSSIAN DRIED FRUIT CAKE

Mazurka - Russian Dried Fruit Cake image

Found at Recipe Studio where the author, Nadia, posts about the foods of her childhood/homeland, Russia. This is a very dense cake. Try using different chopped nuts and dried fruit and there you have a completely new cake. Wet, fresh ingredients, like chopped apples, do not work well with this dough. For a more traditional...

Provided by Beth Renzetti

Categories Cakes

Time 1h10m

Number Of Ingredients 10

Ingredients

2 eggs
1 c sugar (white and/or brown)
1 c all purpose or whole wheat flour plus
1 Tbsp all purpose or whole wheat flour
1 tsp baking soda
1 c chopped walnuts or other nuts
1 c sliced dried apricots or other dried fruit
1 tsp mixed spice: ground cloves, nutmeg, cinnamon, etc. - your choice
1/2 c farina (more if necessary)
1 Tbsp vegetable oil

Steps:

1. Preheat the oven to 350 degrees Fahrenheit. Prepare the cooking pan (about 9" in diameter). First spread vegetable oil over the bottom and the sides with your fingers or a brush. Then, pour the farina into the oiled pan and tilt it over the sink until there is a thin coat of farina covering all surfaces that the dough will touch. This makes the cake easy to remove and gives it an extra bit of texture.
2. Chop the nuts into bits. When working with walnuts, I usually just break them with my hands. Slice the dried fruit. Choose the size that fits your taste. Set the cutting board aside.
3. Combine eggs, sugar and any flavorings you have in a large bowl. Use a mixer to beat to this mixture until the sugar dissolves (may take a couple of minutes for dark brown sugar), or almost dissolves.
4. Add 1/3 of the flour, mix it in with the mixer. Repeat twice until all flour is integrated. The dough will be slightly runny, but rather viscous. It should pour, but not splatter.
5. With a wooden spoon, thoroughly mix the nuts and dried fruit into the dough. The dough will be very chunky. That's normal.
6. Now for the fun part. Put the baking soda (not powder!) into a small dry cup. Hold a teaspoon ready in your hand as you squeeze lemon over the cup. Don't worry about the exact amount of the lemon juice. You need just enough for all of the soda to react with it. As the soda bubbles vigorously, mix it with the spoon so that all of it reacts with the juice. These are the bubbles that will cause the cake to rise. From now on your actions should be swift: the sooner you put the dough into the oven, the more time these bubbles have to raise your dough. So, carefully fold the bubbles into the dough. Transfer the dough into the prepared pan. With a spoon, spread the dough so that it evenly covers the bottom of the pan.
7. Place in the preheated oven and bake for about 30 minutes. To test for readiness, insert a dry wooden chopstick into the center of the cake. If it comes out clean - the cake is done. Let the cake cool before cutting.

RUSSIAN MAZURKA CAKE

RUSSIAN MAZURKA CAKE image

Categories Nut

Number Of Ingredients 11

Ingredients

Cakes
4 Eggs
2 cups sugar
1/2 tsp baking soda
2 Cups flour
2 Cups ground walnuts
Filling
1.2 cans condensed milk
3 oz semisweet chocolate
1/4 Cup milk
9 oz soft butter

Steps:

Mix eggs with sugar. Add flour, walnuts and baking soda and mix. Grease pans and bake 15-20 minutes. Filling: bring first 3 ingredients to a boil, cool and mix in butter

Tips:

When making the dough, be sure to use very cold butter. This will help to create a flaky crust.
If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
Be sure to prick the bottom of the dough with a fork before baking. This will help to prevent the dough from bubbling up.
The mazurka cake is best served warm, but it can also be served at room temperature.
If you are short on time, you can use a store-bought puff pastry dough instead of making your own.
To make a chocolate mazurka cake, simply add 1/2 cup of cocoa powder to the dough.

Conclusion:

The Russian mazurka cake is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be customized to your own taste. Whether you serve it warm or at room temperature, this cake is sure to be a hit.