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White chocolate mazurek (Polish Easter cake) recipe

White chocolate mazurek (Polish Easter cake) recipe


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Mazurek is a Polish type of short pastry and the cake called mazurek cake is made for Easter and sometimes Christmas. It usually consists of mazurek pastry covered with a layer of icing, in this case white chocolate icing, and decorated with nuts or dried fruits.

Be the first to make this!

IngredientsServes: 20

  • 200g plain flour
  • 1 tablespoon potato starch
  • 150g unsalted butter
  • 1 teaspoon almond extract
  • 45g icing sugar
  • 150g white chocolate
  • 5 tablespoons double cream
  • 200g almond flakes
  • 200g apricot preserves
  • 3 tablespoons icing sugar to decorate

MethodPrep:15min ›Cook:30min ›Extra time:2hr chilling › Ready in:2hr45min

  1. Into a mixing bowl, sift together the flour and starch. Beat in the butter, almond extract and 45g icing sugar and mix until smooth. Knead gently into a ball, wrap in cling film and chill in the fridge for 30 minutes.
  2. Meanwhile, in a saucepan, combine chopped chocolate and 3 tablespoons cream. Heat over low heat, stirring constantly, until chocolate melts. Do not bring to the boil. Stir in the remaining cream until smooth.
  3. Toast the almond flakes in a hot non greased pan, stirring occasionally until golden brown. They get brown quickly so watch carefully and when ready, remove form the pan. Set aside on a piece of baking paper.
  4. Preheat the oven to 165 C / Gas 2-3. Line a 24x28cm baking tin with baking paper. Take the baking paper out and evenly roll the crust out on it. Place the paper with crust back in the tin.
  5. Bake until lightly golden brown, 25 to 30 minutes. Allow to cool on a wire rack.
  6. Spread apricot preserves on the pastry and sprinkle with half of the almonds. Pour the melted chocolate mixture on top (is should be cooled but still runny). Sprinkle remaining almonds on top and dust with icing sugar. Chill for at least 2 hours before serving (best overnight).

Potato starch vs flour

Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.

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Mazurek (Polish Easter Pastry)

The word mazurek can be a dance and type of music. It’s a surname and also one of the traditional Easter cakes in Poland – although it will seem more like a tart to American readers. Let’s take a look at Mazurek (Polish Easter Pastry).

Mazurek starts off with a shortbread-like crust, which may be topped with a layer or combination of layers consisting of fruit jam, dried fruit, a thick caramel, chocolate, or nuts.

Like so many foods in Poland, the tarts are beautifully decorated, in patterns, a pussy willow design (a symbol of spring and used in places of palms on Palm Sunday), or with “Wesolego Alleluja” (Happy Easter) piped in meringue or chocolate ganache.

I got to sample several mazurki when we lived in Poland. This is the first year, I’m trying my hand making Mazurek (Polish Easter Pastry) for our tradition of hosting an afternoon tea party on Easter Day.

I’m making a rectangular one with a caramel topping, decorated with piped chocolate ganache, sliced almonds, and dried apricots.

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My second mazurek is egg shaped, topped with Nutella (actually the Jif brand of chocolate hazelnut spread because I find it less runny). The egg shape I’m decorating with pastry cutouts, white ganache piping, and Tic-Tac mints to create a pussy-willow branch.

The sweet, shortcrust dough is very dry and a little challenging to roll out. If you’re pressed for time, or want to involve children in the process, you might substitute purchased sugar cookie dough (something easy to find in the USA).

Slice it, pat it into the pan, and finish according to the recipe instructions. I don’t think anyone will be any the wiser, and you’ll avoid a lot of purist pastry hassle.

Mazurek makes a beautiful centerpiece for your Easter table, and when it’s time to slice into it, you’ll have a delicious dessert! Check out my Royal Mazurek post.


Ingredients

Biscuit Base
1 vanilla pod, split and seeds scraped
1 C (250 ml) all-purpose flour
3 Tbsp (45 ml) butter
2 tsp (10 ml) cream
1 egg, beaten

Middle Filling Chocolate and Almond Meringue
1 egg white
1 ½ C (375 ml) icing sugar
½ C (125 ml) ground almonds
2 Tbsp (30 ml) cocoa powder
zest 1 orange
1 tsp (5 ml) fresh orange juice
½ C (125 ml) sultanas (finely chopped)

Top Layer – Nut Butter
½ C (125 ml) roasted peanuts
½ tsp (2.5 ml) peanut or vegetable oil
pinch of sugar
½ tsp (2.5 ml) honey
pinch of salt

Glaze Layer – Chocolate Ganache
½ C (125 ml) of dark chocolate
½ C (125 ml) cream
zest of 1 orange


What do Polish eat for Easter?

Although Polish Easter Food is regional, I came up with the list of 20 different dishes that we prepare across the country in this joyful time of the year.

1. Biała kiełbasa – Polish white sausage

Polish White Sausage

Polish white sausage is filled with pork meat and seasoned with salt, garlic, pepper and marjoram. For Polish Easter breakfast we cook or bake the sausage and serve it with the fermented rye soup Żurek or with a horseradish.

2. Żurek – Fermented Rye Soup

Polish Easter Fermented Rye Soup

Fermented Rye Soup is famous in East Europe, but traditionally in Poland, it contains soured rye flour and a lot of meat. In ma family, we add pork sausage, bacon, mashed potatoes and hard-boiled egg. Because of its popularity, the soup is available all year round.

3. Zupa Chrzanowa

Polish Easter Horseradish Soup

Żurek is not the only famous soup that Poles eat for Easter. In some regions, Poles prepare a soup with horseradish. Horseradish makes people cry, and therefore it is a symbol of overcoming the pain of Christ’s passion. Chrzanówka/Chrzanica has many regional variations and is particularly popular in the Polish mountains where is called chrzonica.

4. Pisanki – Polish Easter Eggs

Polish Easter Eggs

Making Polish Easter eggs is the most beloved Polish tradition. The egg symbolises new life, and we share it during Easter breakfast along with the wishes. There are plenty of ways to decorate the eggs, but in my family, the most popular was to boil the egg in the onion peels (which gave them a brown colour) and then to scratch the pattern on the surface by using a sharp tool.

Polish Easter Eggs

In my family, we prepared Easter eggs on Friday and Saturday. The Friday eggs were meant for the Easter basket and eaten on Sunday. The Saturday eggs were ready for the Wet Monday. Now please pay attention, because this is hilarious! On Wet Monday young gentleman would pour the water on the girls to ensure that they remain beautiful. Many different tools came to use that day – water pistoles, water baskets but even firefighters (mainly when you lived in a village). For the “pouring” they received Easter egg, or additionally chocolate. On this day, my brother could enjoy the whole bag of eggs and sweets, and I sat there wet. Sounds like a fun, right?

Coming back to Polish Easter eggs please check an article Discover the World of Pisanki if you would like to know more about other ways of making them. https://culture.pl/en/article/discover-the-world-of-pisanki-or-polish-easter-eggs.

5. Jajka faszerowane – Stuffed eggs

Stuffed Eggs

Stuffed eggs are another beloved Polish Easter Food. Eggs are filled with different fillings, although in my family, we loved the mushroom one the most! Polish people got very creative when it’s about stuffed eggs. I have seen stuffed eggs filled with horseradish-beetroot relish, spinach, smoked salmon and recently even avocado.

6. Ćwikła z chrzanem – Horseradish-beetroot relish

Horseradish beetroot relish

Horseradish-beetroot relish appears on every Easter or Christmas table, and it is a perfect side for home-made ham and bread. This spread is made of very finely shredded, cooked beetroots and seasoned very heavily with horseradish. The relish has a lovely dark red colour and spicy taste.

7. Wielkanocna szynka w cieście – Ham in Dough

After the long period of lent every Pole cannot wait to eat as much meat as possible! Baked ham is one of the most popular meat cuts that Poles prepare for Easter. In this variation, the previously cooked ham is covered with shortcrust pastry and baked in the oven. The pork can be served hot or cold and goes well with horseradish sauce or Tatar sauce. The recipe comes from the province of Wielkopolska.

8. Pieczeń rzymska – Meatloaf with egg

Polish Easter Meatloaf

The dish made of freshly ground pork filled with a hard-boiled egg. Before backing the meat is seasoned with garlic, horseradish, marjoram and mustard. Usually served with mash potatoes or directly on the slice of bread. Isn’t Polish Easter food truly delicious?

9. Schab ze śliwka – Prune-Stuffed Pork Loin

Prune-Stuffed Pork Loin

There is no more significant celebration without baked pork chop with plum: weddings, Christmas, Easter as well as birthday. Any reason is a good reason to prepare it! Similar to the meatloaf, pork chop makes perfect dinner roast or a sandwich topping.

10. Sos tatarski – Tartare sauce

Polish Easter Tartare Sauce

What would be all those delectable meats without the sauces, right? The sauce is an excellent addition to any roasted meat. This particular sauce goes perfectly with ham, fish and egg. Since we eat a lot of eggs during Easter, the sauce is a crucial element of the Polish Easter food. The sauce is p across the globe, and therefore the recipes vary. In Poland, we make it usually with pickles, onions and marinated mushrooms.

11. Sos chrzanowy – Horseradish sauce

Polish Easter Horseradish Sauce

Last sauce I would love to mention on this list is the horseradish sauce. During Easter, Poles serve horseradish sauce cold with white sausage, eggs or home-made meats.

12. Śledź – Herring

Polish herring

I can assure you that there are no Polish holidays without herring! The most popular variation of herring is the one marinated in oil and vinegar. It is a beloved Polish Easter food, as well as Christmas food. For more Polish herring variations check out the blog about 30 Polish dishes to try in your trip to Poland.

13. Mięso w galarecie – Aspic

Polish Aspic

Aspic has been know since the Middle Ages, and it is not going anywhere yet. This particular starter is beloved among Polas, and it often appears on the tables during celebrations, including Polish Easter.

14. Mazurek – Shortcrust pastry baked for Easteropular

Polish Easter Cake Mazurek

Mazurek is one of my favourite cakes of all, and that is because I am a massive fan of shortcrust pastry (this butter, right?). Mazurek consists of a thin layer of pastry and different kind of toppings. The creativity of the bakers knows no boundaries here. But whatever they make – it always looks terrific. For my Mazurek I usually use a spread called kajmak which is similar to dulce de leche and decorate it with dried fruits and nuts.

15. Babka – Polish Bundt cake

Polish Easter Bundt Cake

Polish Easter Bundt cake is made of dough similar to a sponge and served with powdered sugar or icing on the top. For baking the cake, we use a special bundt-style pan that ensures its shape.

16. Baranek Wielkanocny – Easter lamb cake

Polish Easter Lamb

For Easter lamb cake we usually use the same batter as for the Easter bundt cake. But as the name suggests – the cake is baked in the form of the lamb shape.

17. Pasztet Wielkanocny – Pate

Polish Pate

In my family, we always make pate from scratch! The loaf includes previously cooked and then grounded different kind of meats, veggies and a bit of liver. The liver is a must in my pate because it gives it this particular taste. To make the pate fluffy I also add some soaked in a water bread roll and before backing I season the grounded meat with allspice, pepper, bay leave and nutmeg. Pate goes well with lingonberry jam on the side, but I also like dipping it in all the sauces previously mentioned!

18. Pascha Wielkanocna – Easter dessert made from curd cheese

Polish Easter Pascha

Pascha has Russian origins and is a perfect alternative to high calories cakes and pastries eaten during Easter season. In contains curd cheese, butter, eggs, sour cream, raisin, almonds, vanilla, spiced and candied fruits. It is prepared in a mould what gives it pyramid shape. We keep it in the fridge for at least 12 hours, before serving. if you would like to prepare Traditional Polish Pascha for Easter, here is the best recipe I know of Traditional Polish Pascha Recipe.

19. Sałatka jarzynowa – Vegetable salad

Polish Vegetable Salad

What I am going to describe right now is the most popular Polish salad of all: Vegetable salad. This particular salad is unique because of its main ingredients – cooked vegetables. For the dish, we use mainly potatoes, carrots, polish sour cucumber, eggs, celery root, fresh onion, parsley root, green pea. It has mayo dressing and includes a lot of parsley.

20. Makowiec – Poppy seed cake

Polish Poppy Seed Cake

Polish poppy seed cakes with their different forms and shapes have one thing in common: a mixture of poppy seeds, sugar and dried fruits.I know it in a loaf or strudel form. The cake is made of yeast dough and covered with a layer of poppy seed mixture and icing.

I hope that this article gave you an insight of what Poles eat for Easter and inspire you to cook some of those Polish Easter Food. If you are looking for traditional Polish recipes I would love to encourage you to check out our cooking blog – Cooking the World.

For more information about Traditional Polish food go to 30 Traditional Polish Dishes to try in Poland.


My Polish Easter I’ve been thinking about Easter a lot this week, and what makes it special for me. Many things: being able to spend it with my husband and daughter, which, given his profession, was not always possible (if you don’t know, my husband was a soldier and spent a significant amount of time away from home). This year, it’s even more special. Since he’s retired and we live in Poland now, I also get to spend it with my parents and close friends. Ever since I moved to the US and started becoming more and more emerged into the local culture, spending most of my time amongst Americans, I had to come up with ways to keep myself connected to my family, specially around the holidays. It wasn’t always easy, and I did spend a few of them crying, even though the ham was delicious, and turkey moist. It was just not “chicken jello” or “white borsch” that I was used to eating and how in the world can one (read: a Pole) spend a holiday without the traditions of always eating those dishes? Impossible! Cooking Polish food was pretty much one thing I could do to make me feel I’m not that far away from home. I learned my lesson pretty quickly and never again did I go without at least one “special” dish. My new family now had to deal with eating the “ chicken jello “, “ pasztet ” and other weird and so unusual for them foods. Being away from home for 18 years, Easter celebrations in my home were as they were when I was still living in Poland. They start on Saturday by us preparing Easter baskets, called Święconka. Often this basket includes a decorated egg, pieces of bread and sausage , babka , salt and pepper, a lamb made of sugar symbolizing the Resurrection and celebration of life. Święconka, decorated with starched white linens and greens of boxwood will be taken to church for a blessing. In Poland Churches set up blessings every 15 minutes and are ready to receive hundreds and hundreds of baskets on Holy Saturday. Children enjoy this part the most, but they will have to refrain from sneaking anything out of baskets until Sunday morning, since catholics practice lent until then. My daughter, Hanna. Easter 2016. Holy Saturday is also a day for decorating eggs (pisanki) and adding finishing touches to Easter dishes. We would always boil our eggs in onion peels. The egg shells would turn dark reddish-brown from the golden onion peels. We would then use a knife or a needle to scrape the coloring off. I was never good at it. But my aunt Mary is super talented and did awesome designs (similar to those pictured). The designs can be very elaborate and take immaculate precision and time to create. Pisanki would decorate our Easter table along with decorative palms made for Palm Sunday. When my brother and I were kids, mom would hide a basket with a few goodies in it (from the Easter Bunny) on Saturday night. We would wake up early and search the house for it, running from room to room. Easter Sunday breakfast starts with sharing of an egg from the blessed basket, Święconka. Everyone gets a small piece and we wish each other all the best, and thank God for all His blessings. Food is served and eggs are the star of the day. We also play this “egg war” game in my family. Everyone gets a boiled egg and we bump ends against another’s egg to see who’s egg is the strongest. Whoever is left with an unbroken egg wins! Well, you don’t really WIN anything, but bragging rights and some satisfaction. Blessing of our Easter baskets. Many attend church and take long walks, visit friends or family gathering around the table again and again and enjoying the delights of this special holiday. Easter Monday is considered a holiday still, and is called Pouring Monday – Lany Poniedziałek or Śmingus Dyngus. Tradition says that boys would throw buckets of water at girls to show their fondness towards them. Now, we just throw water at everyone. I go to bed with a full glass of water on my nightstand, so I can be ready when my daughter sneaks in with hers to get me wet. Ideally, you’re the first one to wake, so you can get everyone while they’re still in bed. We’re not gentle either. And with weather normally not being generous, all this is done inside. In the city, it borders on hooliganism, as youngsters trow buckets of water out the windows on pedestrians below. Although greatly frowned upon, it still happens. Good luck staying dry. I’m sharing the foods I will be eating this year (well, every year) below, as I now realize I’m in the business of making people happy through food, sharing great food, talking about great food and remembering where I came from. Hopefully, this will bring you a bit closer to where you came from also, and you too will decide to share some of that with our loved ones. White chocolate spread

We were inspired to make this recipe after visiting one of the Warsaw breakfast places. White chocolate spread is a great alternative to Nutella especially if you or your loved ones are allergic to nuts.

White chocolate spread by CRAVEmonkey

This white chocolate spread is creamy, sweet and so addictive. We recommend it on a sandwich, pancakes or when you bake something sweet. Let your imagination fly and you will definitely make something delicious with it.

But don’t worry if you’re stuck on eating it straight out of the jar – we were there ourselves. Soon we will show you how we incorporate it in other dishes. So while you wait let’s make this delicious spread.

White chocolate spread by CRAVEmonkey

Ingredients:

  • 100g of good quality white chocolate
  • 15ml (1 tbsp) of heavy cream
  • 100ml of sweetened condensed milk

White chocolate spread by CRAVEmonkey
  1. Pour the heavy cream in a small pot and break the white chocolate on top.
  2. Cook it on a low heat constantly stirring, until the chocolate has completely melted. Then take it off the stove
  3. Add in the condensed milk, and stir until the mixture is smooth.
  4. Pour in a jar, and let it cool. This should make it thicker.
  5. Keep in the fridge for up to a week.
White chocolate spread by CRAVEmonkey

Send to us photos of your creation and tag us on social media @cravemonkeypl (Twitter, Instagram, Facebook).


Caramel

In a frying pan heat 20g of granulated sugar until it just starts to turn light brown, then add 6 tablespoons of water and boil gently until you have a caramel syrup.

Add this to the kajmak before the addition of the butter.

Salted caramel is very popular in England at the moment and you can add a teaspoon of cooking or table salt to the caramel kajmak.

Then once it is poured out you can sprinkle coarse ground or sea salt on the top.

Here the kajmak was poured into a rectangular dish.


Polish Easter Rose Jam Tart (Mazurek)

When Easter approaches, I always remind myself of my dad’s stories about his family’s holiday celebrations when he was a child. The family gathering was huge. It included extended family members and was all about enjoying the day over a huge table lined with various types of dishes. My dad particularly remembers one of his aunt, Róża (Rose), who was an excellent baker and prepared numerous types of traditional Polish Easter tarts known as Mazurek. Some included a variety of dried fruit such as dates, figs, apricots and candied orange zest, others with chocolate and walnuts, and a very special version using rose petal jam, marzipan and almonds.

In the last week’s post I mentioned some other typical Easter cakes. But Mazurek is a very distinct and unique one, not found in other countries in the region. Mazurek is a thin, richly favored cake based on a delicate, buttery shortcrust pastry covered (in the simplest versions) with a thin layer of homemade caramel cream and chocolate, and decorated with nuts and candied fruit or jam and a layer of dried fruit.

Personally, Mazurek has never been my type of cake, probably because many I’ve tried weren’t the greatest and the store bought Mazurek is often dry, overly sweet and quite tasteless. Even though it all sounds rather simple to make, a really good Mazurek recipe and ingredients are crucial. That’s why I decided to go back to an old Polish recipe book and the perfect shortcrust recipe that I’ve been using in the past years. It uses course, ground flour (krupczatka) and whole boiled egg yolks that guarantee the sandy, crumbly texture. The result is amazing!

When it comes to the top, I decided to go with simplicity – jam and meringue. Rose petal jam has a very unique, strong flavor. It’s basically an edible version of a rose scent, so combining it with crispy meringue is a great choice. Believe me: it really is! The end result is a melt-in-your-mouth crumbly, buttery cake soaked with rose jam and a crispy finish to it all! Absolutely delicious and definitely my new favorite Easter recipe!


A więc to Wielkanoc: Mazurek z polewą różaną i konfiturą z płatków róż

Zwykle mazurek przygotowuje się w Polsce wyłącznie z okacji Świąt Wielkanocnych. Istnieje wiele jego wersji, jednak wszystkie mają wspólny mianownik, mają cienki spód, dużą powierzchnię, są bogato zdobione i bardzo słodkie. Moich faworytem jest mazurek kajmakowy, który kiedyś robiłam co roku. W tym roku kupiłam w internecie przepyszną konfiturę z płatków róż od polskiego producenta i postanowiłam użyć jej do wypieku mazurka. W mojej opinii słodkie, kwiatowe aromaty idealnie współgrają z ideą tego ciasta.

Przepis znalazłam na stronie KUKBUK, magazynu kulinarnego, który uwielbiam i okazał się naprawdę przepyszny. Jest bardzo słodki, dlatego też zmniejszyłam ilość cukru w cieście w porównianiu do oryginału. Jednak generalnie mazurek powinien być bardzo słodki. Zjesz jeden mały kawałek i Twój apetyt na słodkości jest zaspokojony (w zależności od okoliczności nie poprzestajesz na jednym kawałku). Polewa jest bardzo aromatyczna i aksamitna, a ciasto jest kruche i delikatne. Naprawdę było przepyszne! Dodatkowo jeszcze pięknie wygląda i to bez żadnych sztucznych barwników, jako że używamy w 100% naturalnego, różowego barwnika z buraka. Przepis znalazłam na blogu Back to the roots i wyszedł świetnie. Więcej na ten temat poniżej.

Naprawdę polecam spróbować tego ciasta, jeśli masz dostęp do konfitury z płatków róż. Możesz też spróbować użyć dżemu malinowego, jeśli nie możesz znaleźć konfitury. Powinien też pasować, chociaż ciasto nie będzie już takie aromatyczne. Za to z pewnością będzie równie piękne.

Mazurek z polewą różaną i konfiturą z płatków róż

Skladniki (przynajmniej 20 porcji):

  • 200 g mąki
  • 140 g zimnego masła
  • 50 g cukru pudru (70 g jeśli chcesz, żeby było bardziej słodkie)
  • 1 surowe żółtko
  • 1 ugotowane, roztarte żółtko (opcjonalnie, jego dodatek powoduje, że ciasto jest bardziej kruche, jednak bez ciasto też jest pyszne)
  • 2 łyżki konfitury z płatków róży
  • 150 g białej czekolady
  • 4½ łyżki śmietany 30% lub 36%
  • 2 łyżki wody różanej
  • 3 łyżeczki czystego koncentratu buraczanego (niesolonego i bez dodatkowych przypraw)*
  • ½ szklanki płatków migdałowych
  • małe pralinki w kształcie jajek do dekoracji
  1. Wysyp mąkę i cukier na stolnicę usypując kopczyk z wgłębieniem pośrodku. Do wgłebienia dodaj żółtka i otocz je kosteczkami zimnego masła. Siekaj szerokim nożem przez kilka minut, aż mało będzie rozdrobnione na małe kawałeczki. Następnie zagnieć szybko, włóż do woreczka foliowego i schowaj na 30 minut do lodówki.
  2. Po schłodzeniu rozwałkój 3/4 ciasta na stolnicy oprószonej mąką. Powinno mieć grubość ok. ½ cm. Uformuj pożądany kształt i przełóż na blachę wyłożoną papierem do pieczenia. Uformuj 1 cm brzeg z reszty ciasta i przylep go do krawędzi. Opcjonalnie możesz też rozwałkować całe ciasto na grubość ½ cm i wyłożyć nim dwie małe lub jedną większą blachę formując 1 cm brzeg. Nakłój ciasto widelcem i włóż do lodówki na kolejne 30 minut.
  3. Rozgrzej piekarnik do 190°C. Piecz spód przez 10 minut, następnie zmniejsz temperaturę do 175°C i piecz przez kolejne 10-15 minut, aż ciasto zyska złoty kolor. Upieczone foremki odłóż do ostygnięcia.
  4. Przygotój masę: w małym rondelku rozpuść czekoladę ze śmietaną na małym ogniu mieszając powoli, ale ciągle. Uważaj, żeby nie przypalić czekolady. Bezpieczniej jest zrobić to w kąpieli wodnej, jednak nie jest to konieczne, jeśli tylko pilnuje się czekolady. Zdejmij z ognia, kiedy czekolada się stopi i odstaw. Gdy lekko ostygnie, przełóż do filiżanki około dwóch łyżek masy, dodaj do niej wodę różaną i sok buraczany. Zamieszaj dokładnie. Następnie połącz zawartość filiżanki z ciepłą masą czekoladową. Ostudź.
  5. Schłodzone ciasto posmaruj konfiturą z płatków róży. Następnie wylej na spód przestudzoną masę różaną. Mazurek pozostaw w chłodnym miejscu na co najmniej dwie godziny, ale najlepiej pozostawić go do zastygnięcia na noc. Przed podaniem ciasto posyp uprażonymi na suchej patelni płatkami migdałowymi i udekoruj słodkimi jajeczkami.

*koncentrat buraczany: przygotowałam go używając tego przepisu. Gotowałam buraki przez około 45 minut i na końcu otrzymałam około 6 łyżek ekstraktu, 5 z których zamroziłam, a jednej użyłam do ciasta. Przepis sugeruje, że buraki można zjeść po gotowaniu, jednak były zupełnie bez smaku, więc niestety musiałam je wyrzucić.


12. Biszkopt z truskawkami i galaretka – The Colorful Fruit Dessert

What is it: The strawberry cake has a white base and pink toppings (due to strawberry and jello), and it is served in small square pieces.

What does it taste like: The jello, with its consistency, adorns the top of the cake and becomes the first flavor to entice your tongue, followed by the strawberry, and then the thick cake itself.

The polish desserts are not only over-the-counter solutions, but all preparations are easily made at home as well. Even there is something that can be cooked by children as well, and it is not unusual for parents to involve their children while preparing some of the dishes. So, if you find the images and the description of the dish impressive, you can guess the flavor, and to complete the circle of experience, you need to taste them as well.


Watch the video: Easter Mazurek - Mazurek Wielkanocny - Anias Polish Food Recipe #15 (July 2022).


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