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Mazurek (Polish Easter Cake)

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"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]"
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2 h 11 m servings 275 cals
Original recipe yields 24 servings

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  1. 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. Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  3. 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. Bake in the preheated oven until golden brown, 20 to 25 minutes.
  5. 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. 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.


  • Cook's Note:
  • You can also use colored chocolate pieces for the flower decorations.

Nutrition Facts

Per Serving: 275 calories; 15 g fat; 30.2 g carbohydrates; 6.3 g protein; 73 mg cholesterol; 17 mg sodium. Full nutrition

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