This mazurek is a beautiful Polish sheet cake served on Easter. It features a flower decoration made of 2 different-colored jams and flaked almonds.
Preparation Time
40 mins
Cooking Time
30 mins
Total Time
1 hr 10 mins
Calories
275 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until golden brown, 20 to 25 minutes.
Step 2
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
Step 3
Make cake: Combine 1 1/2 cups plus 2 tablespoons butter, sugar, and egg in a large bowl; beat with an electric mixer until creamy. Beat in mashed egg yolks until incorporated. Add flour, ground almonds, and lemon zest. Knead into a dough. Cover and refrigerate for 1 hour.
Step 4
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 cake in a diamond-shaped pattern. Brush rolls with beaten egg.
Step 5
Make decoration: Pour water into a small 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.
Step 6
Heat cherry and apricot preserves in 2 separate small pots over low heat until hot. Strain through a fine-mesh sieve into 2 separate bowls. Mix 1/2 of the dissolved gelatin into each flavor.
Step 7
Alternate filling the diamond shapes of cake with the 2 different flavors. Arrange almonds and candied cherries into flower shapes on top.
Ingredients
1 egg
3 cups all-purpose flour
1 cup ground almonds
1 beaten egg
2 tablespoons unsalted butter, at room temperature
3 tablespoons unflavored gelatin
2 teaspoons lemon zest, or to taste
3 hard-boiled egg yolks, mashed
0.25 cup water
0.75 cup white sugar
0.5 cup apricot preserves
1.5 cups unsalted butter, at room temperature
0.25 cup sliced almonds
0.5 cup cherry preserves
0.25 cup candied cherries, halved, or more as needed
