24 Dec 2015

Mazurek

No Comments Baking, Bars / Traybakes and Tarts / Pies

A traditional Polish Easter/Christmas cake with chocolate, raisins and peanuts on a shortcrust base. I wanted to make this at Easter but with so many other recipes I didn’t get chance.



Mazurek
 
Prep time
Cook time
Total time
 
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Serves: 1 x 9" tart
Ingredients
Cake
  • 150g plain flour
  • 8g butter
  • 3 tbsp (45ml) double cream
  • 1 egg
Filling
  • 1 egg white
  • 110g icing sugar
  • 25g cocoa powder
  • 60g ground almonds
  • 60g raisins
  • 3 tbsp milk
Topping
  • 4 tbsp (~60g) peanut butter
  • 100g milk chocolate
  • 50ml cream
  • Chopped peanuts for decoration
Directions
  1. Preheat the oven to 190C/375F, grease an 8" baking pan.
  2. Mix together all of the cake ingredients, then press into the pan. You can also refrigerate this overnight to save time - just wrap it in plastic.
  3. Bake for 10 mins until golden brown.
  4. Remove from the oven and reduce the temperature to 175C/350F.
  5. Whisk the egg white to soft peaks, then add the icing sugar and stir thoroughly.
  6. Stir in the milk, cocoa powder, ground almonds and raisins.
  7. Spread over the base and level out with a spatula.
  8. Bake for ~18 mins until set, then cool completely before covering in peanut butter.
  9. Make the ganache by melting the chocolate and cream and stirring until smooth.
  10. Spread a layer of peanut butter over the cake, then the ganache over the peanut butter.
  11. Decorate with almonds and chill until set before serving.

Assembly stages

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