One of the cakes that the Polish try not to miss during Easter baking is mazurka cake. Generally speaking, this cake is a shortcrust pastry combined with fruits and sweet cream.
It is often made with cherries and various candied fruits. When it comes to the cream, usually kajmak, chocolate and nut creams are the most popular ones.
Below you will find a recipe for mazurka cake with a cream made with powdered milk. Objectively, I have to tell you that this is one of the best mazurkas I’ve had tried so far.
Ingredients for Mazurka cake.
- 250 g flour
- 120 g unsalted butter
- a pinch of salt
- 80 g caster sugar
- 2 egg yolks
- 1 teaspoon of sour cream
- 100 g powdered milk
- 100 g crystal sugar
- 80 g unsalted butter
- 100 ml milk
- a few almonds
- a few cocktail cherries
- candied fruit (I used papaya)
How to make Mazurka cake with milk cream.
Shortcrust pastry: mix flour with caster sugar and salt and sift it through a sieve. Add cold diced butter to it. Chop with a knife or mix all the ingredients in a mixer until they begin to come together. At that point, add egg yolks and cream. Knead the pastry.
Wrap the pastry in a plastic wrap and put it in the fridge for 30 minutes.
After removing from the fridge, roll out the pastry and put it in a baking tin previously greased with margarine. Prick the pastry with a fork in several places. Put it in an oven preheated to 200 degrees Celsius and bake for 25 minutes. Once done, let it cool down.
Milk cream: place sugar, butter and liquid milk in a pot. Heat it up and once the mixture begins to boil, add powdered milk. Bring it to boil, while stirring constantly. Keep on a low heat for 4-5 minutes without stopping the stirring. Cool the mixture a bit and run it through a thick strainer when it is still warm.
When the mixture is almost cold but still liquid, pour it on the pastry.
Put the cake in the fridge for 30 minutes so that the cream thickens a little. Remove from the fridge and decorate with almonds, cocktail cherries and candied fruits. Put the decorated cake back in the fridge until the milk cream thickens completely.
Good to know when making Mazurka cake.
I used a round-shaped baking tin with a diameter of 25 centimeters.
It is important to pour the cooked milk mixture through a sieve. If you don’t do this, there will be lumps of powdered milk in it. Unfortunately, even constant mixing cannot eliminate all the lumps.
I decorated the cake with almonds. On the top of that I used cocktail cherries marinated in almond-flavoured syrup. It all tasted insanely good.
The milk mixture must be cooked on a very low heat. If, despite constant mixing, the mixture begins to turn beige, you must immediately remove it from the heat.
Do you like sweet treats with powdered milk? If so, try our recipe for Banana bread.