Mazurek is a Polish dessert typical of the Easter period made up of a crunchy base stuffed with jam and chocolate.
Mazurek is a Polish dessert typical of the Easter period. It owes its name to a central area of Poland, the Mazovia , although according to some it is more linked to a traditional Polish dance, the Mazurka . In any case, this typical product was born in the seventeenth century when trade routes with Turkey were opened, favoring the influx of dried fruit and spices , the real protagonists of the dessert.
The cake, now a symbol of Easter, was once the reward for the faithful who had observed the Lenten fast . As for the recipe, this cake is made up of a base of dough, usually brisée but also shortcrust or puff pastry, covered with a layer of jam and one of chocolate . Everything is then decorated with dried fruit.
How to prepare the mazurek recipe
- First, coarsely chop the dark chocolate with a knife and melt it in a bain-marie together with the butter. Then add the cream and set aside.
- Unroll the shortcrust pastry and transfer it with its parchment paper into a tart mold. Cover with another sheet of parchment paper and put some weights for cooking in white . Dried legumes, rice or the special ceramic balls are fine. Cook at 180 ° C for 15 minutes.
- Remove from the oven, remove the weights and parchment paper and cover with a layer of at least half a centimeter of jam. Bake again at 180 ° C for 5 minutes.
- Remove from the oven, let the cake cool then cover it with the chocolate cream. Decorate with candied fruit and dried fruit to taste.
Among other Polish recipes we recommend you try obwarzanek , delicious bread donuts.
Mazurek can be kept for 2-3 days under a cake bell.
Riproduzione riservata © - WT
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