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Mazurek (Polish Easter Cake)
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
131 minutes
Polish Easter sheet cake with stunning floral jam design and crunchy almond flakes.
Ingredients:
  • 1.5 cups unsalted butter, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 0.75 cup white sugar
  • 3 hard-boiled egg yolks, mashed
  • 1 cup ground almonds
  • 2 teaspoons lemon zest, or to taste
  • 1 beaten egg
  • 3 tablespoons unflavored gelatin
  • 0.5 cup cherry preserves
  • 0.5 cup apricot preserves
  • 0.25 cup candied cherries, halved, or more as needed
  • 0.25 cup sliced almonds
Instructions:
  • In a bowl, mix together 1 1/2 cups plus 2 tablespoons of butter, sugar, and egg until creamy using an electric mixer. Stir in mashed egg yolks, flour, ground almonds, and lemon zest and knead into a dough. Chill the dough in the refrigerator for 1 hour before using.
  • Heat your oven to a toasty 400 degrees F (200 degrees C) and cover a rimmed baking sheet with parchment paper.
  • Roll out most of the dough on a floured surface to match the size of the baking sheet. Transfer it onto the sheet. Shape the rest into finger-sized rolls and arrange them in a diamond pattern on top of the cake. Brush the rolls with beaten egg.
  • Bake in the preheated oven for 20-25 minutes or until golden brown.
  • In a saucepan, gently pour in 1/4 cup of water and sprinkle gelatin powder over the surface. Allow the mixture to sit and soften for about 1 minute. Then, heat the saucepan over low heat, stirring continuously until the gelatin granules are fully dissolved, about 3 minutes.
  • Gently warm cherry and apricot preserves in separate small pots. Strain them through a sieve, then mix half of the dissolved gelatin into each. Alternate filling the cake's diamond shapes with the two flavors. Decorate the top with almond slices and candied cherries shaped like flowers.

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