Mazurek (Polish Easter Cake) (Polish Easter Cake)

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Mazurek (Polish Easter Cake) (Polish Easter Cake)
  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.

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