Cookbook:Mazurek Cake

Mazurek Cake
100365 Ready for Easter.jpg
Category Cake recipes
Servings 8 (2 pieces each)
Time 1 hour

Cookbook | Ingredients | Recipes | Cuisine of Poland | Breakfast cuisine | vegetarian cuisine | Holiday Recipes | dessert


Shortcrust pastry

All-purpose flour, sugar, butter or margarine (cooking spray), beaten egg (alt. egg-yolk), milk, salt, lemon juice, walnuts, chocolate icing, slivered almonds, roasted seeds, sliced dates etc.


Preheat the oven at 200°C – 390°F. Stir together flour and sugar (please note: traditional Polish recipes don't have salt, see links below; optional). Cut in butter. Knead the flour, butter, sugar, with cream (or milk) and yolk (or egg) to smooth dough. Cover the dough and place in a fridge for 30 minutes. Spread out until ¼ inch or so. Pat evenly into greased baking dish (or onto rectangular forms, around 15 x 13 inches) and prick with a fork. Bake in 200°C.

Chocolate icing

Melt the chocolate in a steam bath, add butter and cream. Mix well. Pour the chocolate mixture onto the baked base of the cake, even out with spatula or a knife and decorate while it's warm.

Tips, Notes, and VariationsEdit

  • Walnuts are REAL good in this recipe.