Extremely delicate, melting in your mouth. Perfect Marcinek for Christmas

by Marcin For me, this is one of those cakes that is associated with home peace and celebrating special moments together. Its preparation requires some time and patience, but the end result fully rewards it. It tastes amazing with your favorite coffee or tea and delights with its subtlety.

In my region, no wedding can be complete without Marcinek, we also like to eat this delicacy during holidays. I will definitely prepare it this time too.

Cake:

• 500 g of wheat flour type 450,
• 200 g of butter,
• 100 g of powdered sugar
• 1 pack of vanilla sugar
• 1 egg
• 2 egg yolks
• 120 g of sour cream
• half a teaspoon of baking soda
• a pinch of salt

Cream:

• 400 g cream 30%
• 300 g sour cream
• 30 g of powdered sugar

Additionally:

• ground nuts for decoration.

Combine the sour cream with soda and set aside for a while. It should swell.

Cream the soft butter with powdered sugar and vanilla sugar. Add the egg and yolks, mix until combined. Pour in the cream combined with soda and then a little salt. Mix until ingredients are combined.

Now add the flour in batches and knead the dough at low speed. Divide them into 8 equal parts and form balls. Put them in the fridge for about half an hour.

Roll each ball very thinly into a circle with a diameter of approx. 23-24 cm.

Bake each layer separately on baking paper at 180°C for approx. 8 minutes until the edges are lightly browned.

After baking, cool the tops on a rack; they should be elastic, but golden at the edges.

Whip the cooled 30% cream until stiff. Add sour cream and powdered sugar. Mix briefly until you obtain a smooth, fluffy cream. The cream should be stable but light.

Place the first layer on a cake stand and spread a thin layer of cream. Repeat until you have used all 8 baked cakes, finishing with cream on top. If you have leftover cream, use it to spread on the sides. Sprinkle the marcinek with ground nuts.

Source: Terazgotuje.pl