Recipe for a mazurek Easter-shortcake
This recipe for a quick and simple mazurek Easter-shortcake will steal the hearts of sweets lovers.
Here is the recipe and a shopping list!
Easter-shortcake is usually square or rectangle in shape, so you need to choose the appropriate baking tin. Do not be concerned if your cake does not rise, it shouldn’t! It should not be thicker than 4 cm.
Ingredients
Shortcrust pastry 20 cm x 30 cm
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20 cm x 30 cm shortcrust pastry
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300 g plain wheat flour (approx. 2 cups)
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200 g butter (1 block)
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100 g icing sugar (approx. 1 cup)
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vanillin sugar (1 packet)
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3 egg yolks
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Butterscotch (caramel spread)
Use a ready-made product or submerge a can of sweetened condensed milk in water and let it simmer for about 2 hours. When ready, take the can out and leave it to cool down.
Instructions
- Sift flour into a mixing bowl. Add butter cut into smaller pieces, then the icing sugar and vanillin sugar (you can use vanilla for a more pronounced taste). Mix the ingredients and add the egg yolks.
- Knead the dough. When all the ingredients are combined well you will get a uniform dough “ball”, wrap it in cling wrap and keep in the refrigerator for about 1.5 hours.
- After this time, remove the dough and roll it into the shape of the baking tin you prepared.
- In the meantime, preheat the oven to 180oC.
- Transfer the rolled pastry into a baking tin and pierce the pastry with a fork.
- Put the pastry in the oven and blind bake it for about 25 minutes. The cake should be golden in colour. Let the pastry cool for a while.
Let’s move to artistic part now!
Decorations
Traditionally, mazurek is decorated with nuts, almonds, orange peel or Easter sugar toppings – bunnies, Easter eggs or pussy willow branch motifs.
Shopping list:
- Plain wheat flour
- Butter
- Icing sugar
- Vanillin sugar
- Eggs
- Sweetened condensed milk
- Raspberry or forest fruit jam
- Decorations of your choice (nuts, sugar decorations, orange peel, colourful sprinkles, almond flakes)