Mazurka - Polish Easter pie
Mazurka is a traditional Polish Easter pie that is usually made from crispy or biscuit dough coated with homemade jam or marmalade, and decorated with marzipan, candied or dried fruit. During its long past, this cake has undergone many changes so that from a single-layer pie it has become multi-layered, the dough is no longer common, now there are additions from chocolate to nuts, and the filling is no longer jam, now they are fine fruit creams or jellies foams or confectionery creams. Mostly from the most delicious but still ordinary pie, over time we got a fine multi-layered cake-pie that is really worth trying. The list of ingredients really seems scary, but they are all small amounts of ordinary ingredients that we almost always have in the house. The biscuits are baked very briefly and kneaded very quickly as well. It took me 90 minutes to bake all the biscuits, cook the filling and find the pie.
Preparation steps
- It’s best to take all the ingredients out of the fridge the night before and leave them in a bowl on your desk so you’re ready in the morning. All biscuits are made in the same way, I will write the procedure here for only one, and in the others only the walnut is changed for poppy or for coconut or for cocoa. In a mixing bowl, whisk the butter with the vanilla and sugar until foamy, then add the egg yolks and mix. Add flour, powder, coconut and salt to the mixture, mix briefly, then add milk, stir and finally mix the egg whites with a spatula.
- Coat a rectangular deeper tray measuring 23x33 cm with butter and sprinkle with flour, then knead the biscuit dough and spread it as evenly as possible, the dough is a little thicker, so you will have to flatten it with a spatula. Bake the biscuits in a preheated oven at 180 degrees for 15 min. Make and bake the other biscuits in the same way. Transfer the baked biscuits to a cooling rack and cool completely.
- In the meantime, make the filling by putting raspberries and water in a cooking pot and letting it boil, then continue cooking for another 5 minutes. Strain the resulting mixture and return to the cooking pot along with the sugar, juice and lemon zest. Dissolve the density in the rest of the water and add to the boiled mixture, cook with stirring until it thickens. Divide the hot filling into three parts and warm the biscuits.
- The biscuits are placed in a tray or in a hoop so that the bottom goes like a biscuit - stuffing, biscuit with poppy seeds - stuffing, biscuit with coconut - stuffing, biscuit with walnuts. Store the stuffed pie in the refrigerator for 4-5 hours or overnight. Take the cooled pie out of the mold and pour over the chocolate glaze, which you will make by melting the chocolate and cream over a low heat and cooling it down a bit, then pouring and leveling over the cold pie.
- Return the finished stake to the refrigerator to allow the glaze to cool and compress, then cut off the edges and decorate the stake as you see fit. Before serving, cut the cake into cubes and serve with a cup of good coffee.
