Name: Mazurek (Polish Easter Cake)
Prep time: 40 min
Cook time: 40 min
Yield: 24
Ingredients: Unsalted butter, at room temperature - 1 ½ cups; Unsalted butter, at room temperature - 2 tablespoons; White sugar - ¾ cup; Egg - 1; Hard-boiled egg yolks, mashed - 3; All-purpose flour - 3 cups; Ground almonds - 1 cup; Lemon zest, or to taste - 2 teaspoons; Beaten egg - 1; Water - ¼ cup; Unflavored gelatin - 3 tablespoons; Cherry preserves - ½ cup; Apricot preserves - ½ cup; Candied cherries, halved, or more as needed - ¼ cup; Sliced almonds - ¼ cup

Ingredients for - Mazurek (Polish Easter Cake)

1. Unsalted butter, at room temperature 1 ½ cups

2. Unsalted butter, at room temperature 2 tablespoons

3. White sugar ¾ cup

4. Egg 1

5. Hard-boiled egg yolks, mashed 3

6. All-purpose flour 3 cups

7. Ground almonds 1 cup

8. Lemon zest, or to taste 2 teaspoons

9. Beaten egg 1

10. Water ¼ cup

11. Unflavored gelatin 3 tablespoons

12. Cherry preserves ½ cup

13. Apricot preserves ½ cup

14. Candied cherries, halved, or more as needed ¼ cup

15. Sliced almonds ¼ cup

How to cook deliciously - Mazurek (Polish Easter Cake)

1 . Stage

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.

2 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.

3 . Stage

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.

4 . Stage

Bake in the preheated oven until golden brown, 20 to 25 minutes.

5 . Stage

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.

6 . Stage

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.