MAZUREK (POLISH EASTER CAKE)
This sweet sheet cake is a must in Poland on Easter. It looks beautiful with the flower decoration made out of 2 different colored jams and flaked almonds. [Recipe originally submitted to Allrecipes.pl]
Provided by mar_janna
Categories World Cuisine Recipes European Eastern European Polish
Time 2h11m
Yield 24
Number Of Ingredients 15
Steps:
- Combine 1 1/2 cups plus 2 tablespoons butter, sugar, and egg in a bowl; beat with an electric mixer until creamy. Beat in mashed egg yolks. Add flour, ground almonds, and lemon zest. Knead into a dough. Cover and refrigerate for 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
- Roll out 2/3 of the dough on a lightly floured surface into a rectangle the size of the baking sheet. Lay onto the prepared baking sheet. Roll remaining dough into finger-thick rolls. Press dough rolls onto the cake in a diamond-shaped pattern. Brush rolls with beaten egg.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
- Pour 1/4 cup water into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes.
- Heat cherry and apricot preserves in 2 small pots over low heat until hot. Strain through a fine-mesh sieve. Mix half of the dissolved gelatin into each flavor. Alternate filling the diamond shapes of the cake with the 2 different flavors. Arrange sliced almonds and candied cherries into flower shapes on top.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 30.2 g, Cholesterol 73.3 mg, Fat 15 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 8.4 g, Sodium 16.7 mg, Sugar 10.1 g
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Eurecia Taylor
[email protected]I'm not a fan of yeast doughs, but this recipe is an exception. The mazurek is so light and fluffy.
Amy Brendel
[email protected]This recipe is a bit time-consuming, but it's worth it. The mazurek is so delicious.
Emon Ali
[email protected]I love the way this mazurek looks. It's so festive and colorful.
Anilkumar Yekha
[email protected]This is the best mazurek recipe I've ever tried. It's so easy to make, and it always comes out perfectly.
Monique Guerra
[email protected]I made this mazurek for a Polish Easter party, and it was a huge hit. Everyone loved it!
Naeemah Adams
[email protected]I'm allergic to nuts, so I substituted sunflower seeds in this recipe. It turned out great!
Haji Nawaz
[email protected]This recipe is too complicated. I wouldn't recommend it to anyone who isn't an experienced baker.
Fasika Habte
[email protected]I followed the recipe exactly, but my mazurek didn't turn out right. I think I might have overcooked it.
Neer Tamang
[email protected]I was disappointed with this recipe. The mazurek turned out dry and crumbly.
Oyon Ahmed
[email protected]This recipe is a keeper! I'll definitely be making this mazurek again.
Osmond Uzor
[email protected]I'm not a big fan of lemon desserts, but I really enjoyed this mazurek. The lemon flavor is subtle, and it pairs perfectly with the sweet dough.
Autumn Brown
[email protected]This mazurek is a bit more time-consuming to make than some other recipes, but it's worth the effort. It's so rich and flavorful.
Pavunae Jones
[email protected]I love the versatility of this recipe. I've made it with different fillings, and it's always delicious.
Rumal Ahmed
[email protected]I've made this mazurek several times now, and it's always a hit. It's so easy to make, and it always comes out perfectly.
Saeed Shah
[email protected]This is a fantastic recipe! The mazurek turned out beautifully, and the flavors were incredible. I especially loved the combination of the sweet dough, the tangy lemon filling, and the crunchy nuts.