Polish Easter cake mazurek
8 servings
80 minutes
Mazurek is a traditional Polish Easter pie that is part of the country's cultural heritage. Its history dates back to the 17th century when Polish nobility introduced Eastern culinary motifs into local cuisine. This exquisite dessert has a rich flavor of buttery dough that harmoniously combines with delicate chocolate ganache and sweet lemon glaze. Special attention is given to decoration: patterns made from almonds, chocolate, and dried fruits make each mazurek unique. This pie not only pleases the eye but also symbolizes the joy of Easter, and its rich taste turns any festive tea party into a true delight.
1
Mix flour with sugar, add grated butter, egg, and sour cream. Quickly knead the dough to prevent the butter from melting, wrap it in plastic, and refrigerate for 1 hour.
- Wheat flour: 250 g
- Sugar: 50 g
- Butter: 160 g
- Chicken egg: 1 piece
- Sour cream: 1 tablespoon
2
Roll out the chilled dough into a rectangle and place it in a rectangular mold, making edges. Prick the dough with a fork. Bake at 200 degrees for 20-25 minutes, cool when ready.
3
To make the filling, prepare ganache: heat the cream in a water bath over low heat without boiling, add chopped chocolate. Stir continuously until the chocolate is completely melted. Leave for 5-10 minutes.
- Cream 40%: 120 ml
- Dark chocolate: 180 g
4
To make the glaze for the top layer: mix powdered sugar with water and lemon juice (for taste and aroma). Add water and juice gradually, stirring thoroughly after each spoonful. If necessary, add more liquid (no more than one additional tablespoon). The mixture should not be too runny. If a drop does not spread, you can stop.
- Powdered sugar: 200 g
- Water: 2 tablespoons
- Lemon juice: 1 tablespoon
5
Pour ganache into the baked dough mold. Cover with glaze on top.
6
Now begins the most responsible part of the preparations — decorating the mazurek. Here, a burst of imagination on the Easter theme is welcomed. The main Polish motifs are willow branches and the inscription 'Alleluja'. This is where almonds play the role of fluffy buds. The branches can be drawn with melted chocolate or 'sugar pencils', arranged with raisins or dried fruits, or outlined with marmalade or straws.
- Almond: 100 g
- Dark chocolate: 180 g