Polish Royal Mazurek Mazurek Krolewski Recipes

Steps:

• Mazurkas:.
• Preheat oven to 375°F.
• Beat eggs with sugar for 10 minutes, until light and fluffy. Mix water with lemon juice, and add to the eggs in a thin stream while beating. Beat 5 more minutes. Add flour, almonds, and butter alternately. Mix lightly to incorporate.
• Divide batter between two 9 X 13 baking pans lined with buttered parchment paper.
• Bake for 25 minutes, or until golden.
• Cool slightly, then turn them out onto a rack to completely cool.
• Meanwhile make icing (directions below).
• Spread one cake with jam, cover it with the other cake and spread the icing over the top.
• Icing:.
• Stir warm water, lemon juice and confectioner's sugar together until the sugar completely dissolves and the icing is smooth. It should be thick enough to coat the back of a spoon. Add more water if necessary. If you get it too thin, add more sugar.

Steps:

• Sift 2 cups flour and sugar together into a deep mixing bowl.
• Use a spoon to push the egg yolks through a fine sieve into the flour mixture; mix well.
• Add the almonds, vanilla, and cream to flour mixture; and beat in 1/2 lb of butter, a few tablespoons at a time.
• Knead with your hands until dough is smooth and can be formed into a compact ball.
• Wrap in waxed paper and refrigerate for at least 1 hour.
• Preheat oven to 375°F.
• Grease a large cookie sheet with the remaining tablespoon of butter; sprinkle with remaining 2 tablespoons of flour, tipping from side to side to cover completely and evenly.
• Turn the sheet upside down and tap on the bottom to shake off any excess flour.
• On a lightly floured surface, roll dough out to 1/4" thin and place on buttered cookie sheet, using fingers to spread dough so it completely covers the bottom of the pan.
• Brush entire surface with egg, then sprinkle evenly with sliced almonds, gently pressing them into the dough (or if you used walnuts in the dough, you may prefer to use the meringue topping: if you do, beat the egg whites until stiff, then gradually add the powdered sugar and vanilla, beating continuously; spread over the dough instead of the egg and nuts).
• Bake until pastry is golden brown (20-25 minutes).
• Remove from oven, and with a lightly buttered knife, cut into 2"x1" bars.
• Carefully transfer to a wire rack and let cool to room temperature.

Steps:

• Combine 1 1/2 cups plus 2 tablespoons butter, sugar, and egg in a bowl; beat with an electric mixer until creamy. Beat in mashed egg yolks. Add flour, ground almonds, and lemon zest. Knead into a dough. Cover and refrigerate for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Roll out 2/3 of the dough on a lightly floured surface into a rectangle the size of the baking sheet. Lay onto the prepared baking sheet. Roll remaining dough into finger-thick rolls. Press dough rolls onto the cake in a diamond-shaped pattern. Brush rolls with beaten egg.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.
• Pour 1/4 cup water into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes.
• Heat cherry and apricot preserves in 2 small pots over low heat until hot. Strain through a fine-mesh sieve. Mix half of the dissolved gelatin into each flavor. Alternate filling the diamond shapes of the cake with the 2 different flavors. Arrange sliced almonds and candied cherries into flower shapes on top.