Recipe 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.
- 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
Directions See How It's Made
- 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.
- 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.