Royal Mazurka (Mazurek Krolewski)

Name: Royal Mazurka (Mazurek Krolewski)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12-16 serving(s)
Ingredients: 6 eggs; 2 2/3 cups confectioners' sugar; 1/2 cup boiling water; 3 tablespoons lemon juice, fresh; 3 1/4 cups flour; 1/4 lb almonds, blanched, peeled, and ground (about 1 cup); 3/4 lb butter, melted; 1 cup apricot jam; 2 cups confectioners' sugar, sifted; 1 tablespoon warm water; 2 teaspoons lemon juice, fresh

Submitted by PanNan

"This is posted for the World Tour 2005 RecipeZaar event. I haven't had a chance to try it yet. My source is Time Life's Good Cook series "Cakes", and it's origins are from The Art of Polish Cooking by Alina Zeranska. Mazurkas are traditional Polish Easter cakes."

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photo by ncmysteryshopper

Ready In:: 55mins
Ingredients:: 11
Serves:: 12-16

ingredients

Mazurkas
6 eggs
2 ²⁄₃ cups confectioners' sugar
¹⁄₂ cup boiling water
3 tablespoons lemon juice, fresh
3 ¹⁄₄ cups flour
¹⁄₄ lb almonds, blanched, peeled, and ground (about 1 cup)
³⁄₄ lb butter, melted
1 cup apricot jam
Icing
2 cups confectioners' sugar, sifted
1 tablespoon warm water
2 teaspoons lemon juice, fresh

directions

Mazurkas:.
Preheat oven to 375°F.
Beat eggs with sugar for 10 minutes, until light and fluffy. Mix water with lemon juice, and add to the eggs in a thin stream while beating. Beat 5 more minutes. Add flour, almonds, and butter alternately. Mix lightly to incorporate.
Divide batter between two 9 X 13 baking pans lined with buttered parchment paper.
Bake for 25 minutes, or until golden.
Cool slightly, then turn them out onto a rack to completely cool.
Meanwhile make icing (directions below).
Spread one cake with jam, cover it with the other cake and spread the icing over the top.
Icing:.
Stir warm water, lemon juice and confectioner's sugar together until the sugar completely dissolves and the icing is smooth. It should be thick enough to coat the back of a spoon. Add more water if necessary. If you get it too thin, add more sugar.

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Reviews

PanNan, I have had wonderful memories of baking with my aunt while making this mazurek!! Great recipe, just like I remember! Thank you for posting!

lauralie41
Loved this recipe!!! This is not what i envision when i think of a "cake" but what a wonderful surprise! I used fresh apricot preserves and it really completed the Mazurka. The sweet icing is the perfect compliment for the not so sweet cake. I was surprised the cake layers were not sweeter b/c of the sugar used - sheer perfection. The texture is unlike a traditional American cake.... It reminded me of a soft cookie or almost like a scone. So easy to cut with nice straight lines! I added almonds to the top along with some new spring Dogwood blossoms. I presented the cake to my soon-to-be MIL for her birthday which happened to be on Easter this year. She often speaks of her Polish heritage and her favorite grandmother's recipes.... this was so perfect :)

ncmysteryshopper
This was incredible! We host an Russian Exchange student and were looking for something to add to our holiday meal so that she felt a part of the festivities...TThis fit that bill nicely. Thanks.

Leslie Criswell