Mazurek is a Polish cuisine cake, which is traditionally served at Easter. Most often it arises based on shortcrust pastry, which is covered with cream, usually nut or kajmak. Although this sweet delicacy is associated withe Christmas is so delicious that you shouldn’t wait for him so long. Prepare the mazurka for this weekend and enjoy its taste.
Masurian rods are baked mainly during Easter. Then They are decorated in the thematic way using nuts, fruitswicing or chocolate coating, dried fruit. What if you give up a characteristic decoration? Mazurek then becomes an ordinary, but still incredibly delicious cake.
Pistachio mazurek is Connection of tradition and fashion. In recent months, pistachios conquer the palates of Poles, and at the same time blend in well with the concept of Masurka. Shortcrust cake filled with green nuts Great It works as a dessert after Sunday dinner and an addition to afternoon coffee, tea. For such delicacies, it is worth getting rid of the belief that this cake should be eaten for Christmas.
Read also:
Pistachio mazurek is the best mazurek I’ve ever eaten. It fits perfectly into the prevailing trends and tastes. The cake is at the same time fragile, and at the same time velvety, cream and aromatic. Prepare and you can be sure that it will disappear from the table with all the crumbs.
Ingredients for the bottom:
- 350 g of wheat flour,
- 100 g of powdered sugar,
- 200 g of butter (cold),
- 2 yolks,
- a spoon of cream 18%,
- A pinch of salt.
Ingredients for pistachio cream:
- 200 g of white chocolate,
- 500 g mascarpone,
- 140 g of pistachios,
- 200 ml of cream 30%,
- 100 g of pistachio paste.
Additionally:
- 200 g of raspberry jam.
Method of performance:
At the beginning, prepare a shortbread cake. Put all ingredients to the dough into a kitchen work, and then start mixing them with you in pulse mode. The dough should achieve wet sand consistency. Transfer the mass to the board and form a ball from it. This should be done as soon as possible so as not to heat the dough. Wrap ready shortbread in cling film and put in the fridge for at least 45 minutes.
At this time, take care of the cream. Peel and mix pistachios using a blender. Add pistachio cream to the nuts and mix again. In a separate chilled vessel Drink 30% stiff. Then gradually Add mascarpone cheese to itwhipping all the time at low speed. The ingredients should combine.
Melt white chocolate in a water bath. Add to her pistachio piston and mix. Leave the mixture for a slight cooling, and after a while Mix it with cream cream. Storage cream with mascarpone, pistachio and white chocolate to the fridge for at least 30 minutes.
Take the shortcrust pastry out of the fridge and Roll out to a thickness of about half a centimeter. Grease the mold on the mazurka with butter, and then glue it with shortbread dough. Cover the dough with baking paper and load it with baking balls. Bake the bottom in the oven preheated to 200 degrees Celsius for 20 minutes. After this time, it should be slightly browned. Set aside to cool.
For a cool The bottom of the mazurka Put the raspberry jam. Spread a cool pistachio cream on it. Top of the cake Decorate with fresh raspberries, navy blue or red currants and mint leaves.
Pistachio mazurek is ready. Serve it best shortly after preparation.
Source: Smher.pl, Terazpoczy.pl
