1/2 Photos of Royal Mazurka (Mazurek Krolewski)
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.
My Private Note
Units: US | Metric
- 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
- 2Preheat oven to 375°F.
- 3Beat 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.
- 4Divide batter between two 9 X 13 baking pans lined with buttered parchment paper.
- 5Bake for 25 minutes, or until golden.
- 6Cool slightly, then turn them out onto a rack to completely cool.
- 7Meanwhile make icing (directions below).
- 8Spread one cake with jam, cover it with the other cake and spread the icing over the top.
- 10Stir 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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Nutritional Facts for Royal Mazurka (Mazurek Krolewski)
Serving Size: 1 (139 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 667.2
- Calories from Fat 278
- Total Fat 30.9 g
- Saturated Fat 15.8 g
- Cholesterol 166.7 mg
- Sodium 242.6 mg
- Total Carbohydrate 91.9 g
- Dietary Fiber 2.1 g
- Sugars 56.3 g
- Protein 9.1 g