Name: Mazurek (Polish Easter Cake) recipe
Ingredients: 1 ½ cups unsalted butter, at room temperature;2 tablespoons unsalted butter, at room temperature;¾ cup white sugar;1 egg;3 hard-boiled egg yolks, mashed;3 cups all-purpose flour;1 cup ground almonds;2 teaspoons lemon zest, or to taste;1 beaten egg;¼ cup water;3 tablespoons unflavored gelatin;½ cup cherry preserves;½ cup apricot preserves;¼ cup candied cherries, halved, or more as needed;¼ cup sliced almonds

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Ingredients

1 ½ cups unsalted butter, at room temperature 2 tablespoons unsalted butter, at room temperature ¾ cup white sugar 1 egg 3 hard-boiled egg yolks, mashed 3 cups all-purpose flour 1 cup ground almonds 2 teaspoons lemon zest, or to taste 1 beaten egg ¼ cup water 3 tablespoons unflavored gelatin ½ cup cherry preserves ½ cup apricot preserves ¼ cup candied cherries, halved, or more as needed ¼ cup sliced almonds

Nutrition Info

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 servingSize: - sodium: 16.7 mg sugar: 10.1 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

24 servings

Recipe Note

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]

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