Back Mazurek (Kuchen) German Μαζούρεκ (κέικ) Greek Mazurek (lepény) Hungarian Mazurek (gastronomia) Italian Mazurèk JV მაზურკა (ნამცხვარი) Georgian 마주레크 Korean Mazurek (ciasto) Polish Мазурек (торт) Russian Мазурки Ukrainian
&sq=Google&lang=en&file=File:91365_Mazurek.jpg) Traditional home-made mazurek | |
| Alternative names | Easter shortcake[1] |
|---|---|
| Type | Pastry |
| Place of origin | Poland |
| Serving temperature | Room |
| Main ingredients | flour, sugar, butter or margarine, eggs, icing, candied or dried fruits, nuts |
&sq=Google&lang=en&file=File:Commons-logo.svg){kind=logo}
Mazurek is a very[2] sweet, flat[2] cake baked in Poland for Easter[1][3].
According to Polish gastronomy coursebooks, typical mazurek is a cake that can be made of one or two sheets of short (or half-short) pastry or one sheet of short (or half-short) pastry covered with a sheet of butter sponge cake. The two sheets are fixed together with a help of a layer of marmalade. In case of one-sheet version, marmalade is skipped or goes on top, under the layer of icing. The top of mazurek is covered with a layer of icing (i.e. sugar icing or kajmak) or jelly. It is also decorated with nut-based icing or almond-based icing and candied fruits.[3] Traditionally, home-baked mazurek cakes are often decorated with dried fruits and nuts.
In the one-sheet version, the cake includes the borders made of rolled half-short pastry[3][4]. Sometimes the shortcrust base is crowned with a lattice made of half-short or macaroon pastry.
Among other versions, often to be found in popular cook books and gastronomy coursebooks is "Gypsy mazurek" (mazurek cygański). A sheet of half-short pastry is half-baked, covered with a layer made of dried fruit, almonds, egg yolks creamed with sugar and whipped egg white and baked again.[3]
- ^ a b Magdalena Głodek / Ministry of Agriculture and Rural Development (MRIRW). "Mazurek orzechowy – palce lizać / Nutty Easter shortcake-yummy!" (PDF). Polish Food (in English and Polish). Vol. Spring 2014 / no. 1-2014 (68). Agency for Restructuring and Modernisation of Agriculture (ARiMR), with the help of Ministry of Agriculture and Rural Development. pp. 10–11. ISSN 1232-9541.
- ^ a b Cite error: The named reference
kobieta.wpwas invoked but never defined (see the help page). - ^ a b c d Konarzewska, Małgorzata (2011). "3.14. Mazurki". Technologia gastronomiczna z towaroznawstwem: podręcznik do nauki zawodu kucharz w technikum i szkole policealnej. Tom 2 (in Polish). Warsaw: Wydawnictwa Szkolne i Pedagogiczne. pp. 144–146.
- ^ Cite error: The named reference
Nachaczewskiwas invoked but never defined (see the help page).